Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Vegan Pumpkin Bread
Moist, delicious, and vegan! This healthy pumpkin bread probably won't last the night. Between just my 5 year and myself; we ate a whole loaf in a day...oops.
Course
Breakfast, Dessert, Snack
Cuisine
American
Keyword
pumpkin
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
slices
Calories
225
kcal
Author
Shawna Clapper
Equipment
Bowl
Spoon
loaf pan
Parchment Paper
optional
Ingredients
1/3
cup
almond butter
or cashew butter
½
cup
brown sugar
1½-2
cups
oat flour
1
tsp
baking soda
1
tsp
baking powder
1
tsp
pumpkin pie spice
½
tsp
salt
1½
cups
pumpkin puree
Toppings (Optional)
1
handful
pepitas
1
handful
cranberries
1
handful
old fashioned oats
Instructions
Preheat the oven to 375°F.
Mix the almond butter and brown sugar until completely combined.
Then add in all of the dry ingredients and mix as well as you can.
Add in the pumpkin and mix well, again.
Line a bread pan with parchment paper to have an easy clean up and then pour the mixture into the bread pan.
(Optional) Sprinkle all of the topping ingredients over the top of the bread and slightly press down.
Bake at 375°F for about 40 minutes. When done, let cool and enjoy!!
Nutrition
Calories:
225
kcal
|
Carbohydrates:
34
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Sodium:
346
mg
|
Potassium:
278
mg
|
Fiber:
4
g
|
Sugar:
16
g
|
Vitamin A:
7150
IU
|
Vitamin C:
2
mg
|
Calcium:
103
mg
|
Iron:
2
mg