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Healthy Vegan Pumpkin Bread

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"Vegan pumpkin bread! This is an egg-free pumpkin bread. No oil, no butter, just pure flavor. I love this bread toasted with a little butter or ghee or margarine."
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2 h 5 m servings 241 cals
Original recipe yields 10 servings (1 loaf)

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  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pumpkin, cover, and steam until fully cooked, 35 to 45 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with olive oil.
  3. Place chia seeds in a blender; add hot water and let sit for 5 minutes.
  4. Scoop flesh out of pumpkin halves and add to blender. Add crystallized sugar cane juice and agave nectar to blender; blend until pumpkin mixture is very smooth.
  5. Mix spelt flour, brown rice flour, baking powder, cinnamon, salt, nutmeg, allspice, and cloves together in a bowl. Fold pumpkin mixture and walnuts into flour mixture until batter is just mixed; spoon into the prepared loaf pan.
  6. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 1 to 1 1/2 hours.


  • Cook's Note:
  • One can of pumpkin puree can be used in place of the fresh pumpkin, if desired.

Nutrition Facts

Per Serving: 241 calories; 6.2 g fat; 44.2 g carbohydrates; 5.6 g protein; 0 mg cholesterol; 333 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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