VEGAN PUMPKIN BREAD

  

Delicious vegan pumpkin bread containing cranberries and pumpkin seeds is ideal for breakfast or a snack in the afternoon. It's an absolute must throughout the fall season, aromatic with pumpkin spice and chopped walnuts!

 

Ingredients

1 1/4 cups all-purpose flour

1/2 cup coconut flour

1/4 cup dried cranberries

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

2 teaspoons pumpkin pie spice

2 tablespoons chopped walnuts

2 tablespoons coconut flakes

1 tablespoon pumpkin seeds

1/2 cup brown sugar

1/2 teaspoon vanilla extract

1 cup pumpkin puree

1 flax egg 1 tablespoon ground flaxseeds + 3 tablespoons of water, soaked for 5 minutes

3 tablespoons almond milk

1 tablespoon melted coconut oil

 

Heat the oven to a temperature of 350 degrees Fahrenheit.

Together in a medium mixing bowl, combine the dry ingredients first, then whisk in the liquid ingredients vanilla extract, pumpkin puree, flax egg, almond milk, and melted coconut oil.

Prepare a loaf pan with parchment paper and pour in the batter. Bake for forty-five to forty minutes, according to the size of your oven. Alternatively, stick a toothpick into the center of the pumpkin bread and it should come out clean.

Allow to cool fully before slicing.