One Bowl Pumpkin Bread
Love easy recipes? If so, check this great one bowl vegan pumpkin bread that’s totally vegan and totally delicious. Enjoy!
Ingredients
- 1/4 cup almond milk, any plant based milk will work too.
- 1 tsp apple cider vinegar
- 1/2 cup canned pumpkin puree, make sure it’s not pumpkin pie filling
- 1/2 cup coconut or date sugar, date sugar, or brown sugar
- 1/4 cup coconut oil, avocado oil work too
- 1 1/2 tsp vanilla extract
- 1 cup plus 2 tablespoons whole wheat pastry flour or all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice, or use more cinnamon
- pumpkin seeds to sprinkle over top before baking
- 2 tsp coconut sugar mixed with 1/2 teaspoon cinnamon to dust over top or powdered sugar
Instructions
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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.
In a glass measuring cup, add the almond milk and vinegar. Gently mix with a fork and set aside for about 5 minutes.
Now, in a large mixing bowl, add milk mixture along with pumpkin, sugar, oil, and vanilla. Use a whisk to mix.
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.
Gently mix batter until combined. Make sure you dig deep to incorporate all dry into wet mixture. Try not to over mix the batter.
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.