I’ve tried pumpkin and banana before, but never pumpkin bread. I added some currants to this batch, but I’m a bread purist, and I will probably leave them out the next time. You live, you learn.
This pumpkin bread can be made in a matter of minutes with ingredients that you probably already have. You can customize it by substituting cranberries or baked apples for the currants. Or even chocolate! What? Who said …??
This is not a crumbly, sugary bread. It’s a little more dense and hearty. This bread is a healthier alternative to a traditional fall dessert or breakfast. You can top it off with some cream cheese frosting or cashew butter frosting. Like, whoa.
Ingredients
- 1 1/2 Tbsp flaxseed meal (to make flax eggs)
- Use 4 Tbsp of water to make flax egg
- Pumpkin puree: 1 cup
- If you are not vegan, substitute honey for the maple syrup.
- 1/4 cup brown sugar
- 3 Tbsp avocado or olive oil
- 1 tsp of baking soda
- Baking powder, 1/2 tsp
- 1 tsp of ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 teaspoon sea salt
- 1 cup unsweetened Almond Milk
- Use 1/2 cup all-purpose flour instead of the whole wheat.
- 1/3 cup oat flour
- You can also use chocolate chips, nuts, or 1/4 cup dried cranberries or cherries.
Instructions
- Preheat the oven to 350 degrees F. Spray non-stick spray on a 9×5 inch loaf pan (as per the original recipe // change the number of pans or size if changing batch size).
- Prepare the flax eggs in a large bowl by mixing flaxseed and water. Let it rest for five minutes. Add maple syrup, pumpkin purée, brown sugar, and oil, then stir. Add baking soda, baking powder, spices, and salt. Then, whisk again. Add almond milk, and then whisk again.
- Stir in the oat flour and whole wheat until combined. Add more almond milk if it seems too thick.
- Add the dried fruit and nuts at this point, and fold it in until it is just incorporated.
- Pour the batter into the loaf pan. Bake until the top has browned and a toothpick or knife inserted in the middle comes out clean. This should take between 50 and 60 minutes.
- Let the bread cool for 10 minutes in the pan, and then transfer it to a rack to cool completely. Slice the bread after the bread has cooled. The leftovers can be stored in an airtight bag or container for up to a week.
