Nut-Free & Vegan Pumpkin Bread

I know I have been MIA for the past couple of months. We have been enjoying the last bits of summer and getting our oldest daughter settled into her first year of preschool (a post on that is forthcoming).  It amazing how life gets in the way, but that's good sometimes. Sometimes it's good to put down the computer, take a break, and just focus on your own. :-)

Cooler weather has hit, the leaves have changed and are falling, and all I hear about on a daily basis from my oldest is how excited she is for Halloween. Yes, my friends, Fall is in full force and I am loving every second of it. It is my favorite season of the year. This nut-free, vegan pumpkin bread is my favorite Fall recipe. It doesn't last longer than two days in our house. It is a recipe that I have shared with friends and family and one that I turn to over and over for parties and gifts. It is quite simply put, delicious. I have never found a recipe, vegan or not, that rivals it. I know that Fall and the coming holidays are laden with products containing nuts. This is a safe go-to recipe for any occasion. Enjoy!

NUT-FREE & VEGAN PUMPKIN BREAD 

Slightly adapted from the Vegan Pumpkin Bread Recipe at hell yeah it's vegan! 

  • 3 tablespoons water 
  • 1 tablespoon milled flax seed
  • 1 cup flour
  • 3/4 cup whole wheat flour
  • 1 cup dark brown sugar 
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt 
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1 cup pumpkin puree
  • 1/2 cup coconut oil, warmed in microwave to liquify
  • 3 tablespoons maple syrup  
  • 1/2 cup Go Raw Sprouted Pumpkin Seeds, chopped
  • A small handful of Go Raw Sprouted Pumpkin Seeds to sprinkle on top  

Preheat oven to 350 degrees and prep a loaf pan by greasing or lining with wax/parchment paper.

In a small bowl, mix together the flaxseed meal with 3 tablespoons of water. Set aside for 10 minutes. 

In a large bowl, mix together all the dry ingredients - flour, sugar, baking powder, baking soda, salt and spices. 

In a medium sized bowl, mix together the wet ingredients - pumpkin, coconut oil and maple syrup.

Add the wet ingredients to the dry ingredient bowl and mix well. Fold in the chopped pumpkin seeds. The batter will be very think and heavy. No worries! 

Pour into prepared pan and spread until even. Sprinkle top with pumpkin seeds. Bake for 55 to 60 minutes, until top is slightly browned and toothpick inserted into center comes out clean. 

Let cool for 30 minutes in the pan. If you try to take it out while too hot, it may crumble. Remove to finish cooling on wire cooling rack. Enjoy! 

Posted on October 19, 2014 and filed under Recipes.