Vegan Pumpkin Bread
This Vegan Pumpkin Bread comes together in one big bowl and tastes just like the Starbucks pumpkin loaf we all love so much!
Servings: 10 slices (1 loaf)
Ingredients
- 1 ¾ cup all-purpose flour
- ½ cup brown sugar packed
- ½ cup white sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- pinch salt
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- ¼ teaspoon cardamom
- 1 banana thoroughly mashed/pureed
- ¼ cup maple syrup
- 3 tablespoons water
- 1 cup pumpkin puree
- optional: 1/4 cup of pumpkin seeds
Instructions
- Pre-heat oven to 350 degrees. Lightly grease an 8x5-inch loaf pan.*
- In a large mixing bowl, whisk together the flour, sugars, baking soda, baking powder, salt, nutmeg, cinnamon, and cardamon.
- Making a well in the center of the dry ingredients, add in the remaining ingredients (mashed banana, maple syrup, water, and pumpkin) and stir until just combined. Do your best not to over mix.
- Pour the batter in the loaf pan, top with the pumpkin seeds, and bake for 55-60 minutes.
- Let cool slightly and enjoy warm!
Notes
- This recipe will also work in a 9x6-inch loaf pan. The bake time may be a little different so I suggest watching it the last 5 minutes to make sure it doesn't over bake.
- In my video I accidentally said that the recipe has coconut oil in it. It does NOT have coconut oil in it. What it has in it is just the 3 tablespoons of water that I mistook for oil when I was editing late at night :D
Nutrition
Serving: 1slice | Calories: 201kcal | Carbohydrates: 48g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 137mg | Potassium: 150mg | Fiber: 2g | Sugar: 28g | Vitamin A: 3821IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg
