Vegan Pumpkin Currant Bread
Ingredients
-
1 ½
Tbsp
flaxseed meal
-
4
Tbsp
water
-
1
cup
pumpkin puree
-
⅓
cup
maple syrup or agave
-
¼
cup
brown sugar
-
3
Tbsp
avocado or olive oil
-
1
tsp
baking soda
-
½
tsp
baking powder
-
1
tsp
ground cinnamon
-
½
tsp
pumpkin pie spice
-
¼
tsp
sea salt
-
½
cup
unsweetened almond milk
-
1
cup
whole-wheat pastry flour
-
⅓
cup
oat flour
-
¼
cup
dried currants, cranberries, or cherries
Instructions
- Preheat the oven to 350°F (176°C) and spray a 9x5-inch loaf pan with non-stick spray.
- In a large bowl, mix flaxseed meal and water to prepare the flax egg and let it rest for 5 minutes.
- Add maple syrup, pumpkin puree, brown sugar, and oil to the flax egg mixture and stir well.
- Incorporate baking soda, baking powder, spices, and salt, whisking until combined.
- Add almond milk and whisk again until smooth.
- Stir in oat flour and whole wheat pastry flour until just combined. If too thick, add more almond milk.
- Fold in dried fruit or nuts until just incorporated.
- Pour the batter into the prepared loaf pan and bake for about 50-60 minutes until the top is browned and a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
Nutrition Facts (estimated)
Servings
9 slices
Calories
169
Total fat
5g
Total carbohydrates
27g
Total protein
2.6g
Sodium
20mg
Cholesterol
0mg
You might also like