Love easy recipes? If so, check this great one bowl pumpkin bread that’s totally vegan and totally delicious. Enjoy!

 

Pumpkin bread is something I make all year round. First of all, pumpkin is so healthy. Has a good source of vitamin A and fiber.

Very low calories, fat, and pumpkin is cholesterol free.

Canned pumpkin is available year round in all markets and stores like Target and Walmart. Even online.

Love how moist and delicious this pumpkin bread is. If you already noticed, this pumpkin bread is made without any eggs or dairy. For this recipe, it just didn’t need either one. 

Has a wonderful mild flavor that’s great for breakfast or dessert. Makes a delicious late night snack too. This one bowl wonder is so moist and delectable. Bake one up today and watch everyone grab for a warm piece.

 

One Bowl Pumpkin Bread

Yields: 10 servings

Ingredients:

• 1/4 cup almond milk, any plant based milk will work too.
• 1 teaspoon apple cider vinegar
• 1/2 cup canned pumpkin puree, make sure it’s not pumpkin pie filling.
• 1/2 cup coconut or date sugar
• 1/4 cup coconut oil, avocado or grapeseed oil work too.
• 1 1/2 teaspoon vanilla extract
• 1 cup plus 2  tablespoons  whole wheat pastry flour or all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice, or use more cinnamon 
• pumpkin seeds to sprinkle over top before baking
• 2 teaspoons coconut sugar mixed with 1/2 teaspoon cinnamon to dust over top or powdered sugar

 

 

Directions:

1. Preheat oven to 350 degrees. Mist a loaf pan with cooking spray then line pan with folded parchment paper. Spray lightly again onto the parchment paper. Set aside.
2. In a glass measuring cup, add the almond milk and vinegar. Gently mix with a fork and set aside for about 5 minutes.
3. Now, in a large mixing bowl, add milk mixture along with pumpkin, sugar, oil, and vanilla. Use a whisk to mix.
4. Sift flour and the rest of the ingredients except (cinnamon sugar mixture) right over the bowl. Easiest way is to use a sieve right over the bowl.
5. Gently mix batter until combined. Make sure you dig deep to incorporate all dry into wet mixture. Try not to over mix the batter.
6. Pour batter into prepared pan. Bake 45 to 55 minutes or until the top springs back slightly when touched and a toothpick comes out clean or with dry to slightly moist crumbs. Make sure you don’t over bake the bread. Let cool in pan on a wire rack for about 20 minutes. Then, convert bread onto wire rack. Let cool for another 20 minutes. Can be stored at room temperature in a sealed container up to 1 day or in fridge up to 3 days.

 

Thanks for stopping by. I hope you enjoyed the recipes posted today. Please stop back again to see so many more recipes both sweet and savory and new ones too.

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Before leaving, remember to scroll up to the recipe card to print and copy todays featured recipe for a one bowl pumpkin bread. It’s so delish!

Bye for now…