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My review
Healthy Vegan Pumpkin Bread
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ChrissyintheKitchen
"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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Ingredients
2 h 5 m servings 241 calsOriginal recipe yields 10 servings (1 loaf)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with olive oil.
- Place chia seeds in a blender; add hot water and let sit for 5 minutes.
- 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.
- 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.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 1 to 1 1/2 hours.
Footnotes
- 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. Full nutrition