This pumpkin bread rivals banana bread (some might say it even beats it... not us, but some). It's dense, moist, sweet, has all the delicious autumn spices, and has substance from the nuts. Truly a delicious treat when pumpkin season rolls around!
Ingredients
2 tbsp ground flax seed (for making flax eggs; if not vegan, use 2 eggs instead)
1 3/4 cup plain flour
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1 1/3 cup sugar
1/3 cup vegan butter (we love Naturli Vegan Block)
1 cup pumpkin puree
1/3 cup oat or other plant milk
1/2 tsp vanilla
1/2 cup nuts or seeds (we love walnuts or pecans)
Instructions
Preheat oven to 176 C, and grease a loaf pan.
If vegan, make flax eggs by mixing 2 tbsp of ground flax with 5 tbsp water and let sit.
Mix dry ingredients together (flour, baking powder, baking soda, cinnamon, sugar).
In a separate bowl, beat the sugar and butter together until light and fluffy, and then add flax mixture or eggs and mix before beating in pumpkin puree.
Add the dry ingredients in 3 parts, alternating with the milk and vanilla, then mix in optional nuts and seeds before pouring into greased pan.
Cook in the middle of the oven for roughly an hour- test that a toothpick or knife comes out dry before removing from oven.