I was just opining how sick I was of making pumpkin bread. Oops!
Not this pumpkin bread. Wowzers.
Moist, spongy and vegan–yay!
I’m always super happy with my vegan baking results. Someday this French girl will accept that baking without butter can be done, and done deliciously.
Some may say I’m hording canned pumpkin right now. I say it was on sale, and I refuse to be stuck with canned pumpkin pie filling because I waited until the last-minute over the Thanksgiving Holiday. [yuck]
Glad I stocked up, because this bread makes the perfect holiday baking gift. Be forewarned local friends, there is some of this bread in your holiday future. You can thank me later…
Vegan Pumpkin Cinnamon Bread
adapted from 100 best vegan baking recipes
- 1 1/2 cups flour
- 3/4 cup evaporated cane juice sugar
- 1 1/2 teaspoons baking soda
- 2 tablespoons, plus 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon fine grain sea salt
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1/4 cup light olive oil
- 1/4 cup Kozlowski’s apple butter
- 1/2 cup vanilla almond milk
- 1/4 cup brown sugar
- Pre-heat oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan with oil.
- In a large bowl, combine flour, sugar, baking soda, cinnamon, pumpkin pie spice and salt.
- In a medium bowl, whisk together pumpkin, oil, apple butter, almond milk and brown sugar.
- Add wet ingredients to dry and stir until just mixed.
- Pour batter into prepared pan and bake for 50 minutes until center of the bread is set and a toothpick comes out clean. Let loaf cool in the pan on a cooling rack for 45 minutes. Run a knife around the edge to loosen and turn out bread and finish cooling on the rack. Store leftover bread covered at room temperature.