This delicious vegan pumpkin bread is so perfect for the fall season! It is both low-fat and oil-free, so enjoy this lovely treat without the guilt! :)
Course Bread
Cuisine American
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Resting Time 10 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 10
Calories 161kcal
Author Julie Jack
Ingredients
2cupswhole wheat flour
2/3cupcoconut sugar or brown sugar
1teaspoonbaking soda
1/2teaspoonbaking powder
1teaspoonpumpkin pie spice
1/2teaspoonground cinnamon
3/4teaspoonsea salt
115-ounce can pumpkin puree
1/4cupmaple syrup
2teaspoonsapple cider vinegar
1teaspoonvanilla extract
Optional toppings: raw pepitas or pecans
Instructions
Preheat oven to 350°F.
Line a 9x5 loaf pan with parchment paper.
In a medium size bowl, combine dry ingredients.
In a small bowl, combine wet ingredients.
Add the wet ingredients to the dry mixture and mix well.
Pour batter into the prepared loaf pan.
Bake for approximately 60 minutes. Let cool slightly before serving.