Vegan Pumpkin Bread Recipe

Let it cool and then purée it in the food processor.

Vegan pumpkin bread recipe. In a large bowl whisk together the pumpkin. In another bowl whisk pumpkin oil water and vanilla until blended. Grease and flour two 8 1 2 x 4 1 2 inch loaf pans.

In a large bowl whisk flour sugar salt baking soda cinnamon nutmeg and baking powder. In a medium bowl thoroughly mix together the flour salt baking soda and baking powder. Place the pumpkin seeds in a small dry skillet over medium heat.

Preheat oven to 350. Immediately pour them into a small bowl. Transfer to 2 greased 9x5 in.

Step 3 mix the liquid ingredients. Stir just until moistened. Mix the wet ingredients in a separate bowl mix together the vanilla flax egg olive oil pumpkin puree sugar and 3 tablespoons coconut milk.

Let the puréed pumpkin stand in a sieve over a bowl for an hour or so to let any excess water drip off. Combine combine the dry and wet ingredient bowls thoroughly. Step 2 toast the pumpkin seeds.

Add to flour mixture. Cook shaking the pan often until the seeds brown lightly and make little popping sounds about 3 minutes. Just bake peeled and chopped pumpkin on a parchment lined baking tray at 350 f for 30 minutes until soft and cooked.