Easy Healthy Vegan Pumpkin Bread Recipe
Just about everyone starts craving those autumn flavors once the air begins to chill. I live in a more temperate climate here in Florida, and I still get bitten by the fall bug. Any sign of relief from the summer heat is much welcomed! It’s also fun to cozy up inside and start slowing down from the summer activities. Bring on the comfort foods like this vegan pumpkin bread recipe!
Without a doubt, pumpkin spice is the most common fall “flavor” to bring in the fall with. Unfortunately, most “pumpkin spice” foods have artificial or natural flavors in them. Even the natural flavors aren’t doing us any favors. It turns out, natural flavors are a hidden source of MSG (mono-sodium glutamate). While it may taste good, MSG literally eats away at your brain and breaks down the nervous system. No bueno!
Thankfully, we have healthy, completely natural options that satisfy those pumpkin spice cravings. This vegan pumpkin bread recipe is gluten free, vegan, free of unhealthy sugars and so delicious that you probably wouldn’t believe it! Pumpkin is packed with antioxidants, B-vitamins and minerals like calcium, potassium and phosphorus. It also boosts the immune system, protecting us from colds and flus. Surprisingly, pumpkin also helps restore the balance of electrolytes after exercise while also keeping the muscles functioning well. Even when we eat it in a yummy treat like this, we’re able to reap the benefits because it’s surrounded by other foods that support health.
Vegan Pumpkin Bread Recipe
2 1/2 cups gluten-free oat flour
1 can of organic pumpkin puree (BPA free can) or 2 cups peeled, deseeded, and cubed pumpkin
1 tsp baking powder
1/4 tsp baking soda
1 tsp alcohol-free vanilla extract or 1 tbsp vanilla powder
1 tbsp lemon juice
3/4 cup maple syrup
1/2 cup cashew or light coconut milk
1/4 cup water
1 tbsp pumpkin pie spice
Preheat the oven to 350. Lightly grease a loaf pan with coconut oil or use parchment paper to line it.
If using fresh pumpkin, steam the cubed pumpkin for 10-15 minutes or until tender. Remove and allow to cool off. Then, place it in a blender and blend until smooth.
Place the banana in a medium mixing bowl and mash with a fork or potato masher.
Add the pumpkin, maple-syrup, nut milk, lemon juice, and vanilla. Whisk together until well blended.
In a separate large bowl, whisk together the oat flour, baking powder, baking soda and pumpkin pie spice. Whisk until well blended and lump-free.
Pour the wet ingredients into the dry ingredients. Stir until mixed well. You’re looking for a thick yet pourable consistency.
Pour the batter into the loaf pan and bake for 50-60 minutes. Use the toothpick test to check on it.
Remove from oven and cool before slicing.