"Vegan Pumpkin Bread"
A Baker, I am not, however when it comes to Pumpkin Bread I am willing to try. Finally after several failed attempts I found success with a Bread that is not dried out or so loose inside that it's still a gooey mess no matter how long I bake it. This recipe is made with Coconut Milk instead of a Almond or Hemp Milk because I have found when using flavors like Pumpkin and Nutmeg Coconut Milk adds a creamy, spicy flavor that no other Plant Based Milk does. This is Yum! Enjoy!
ingredients:9 Prep Time:1 hr Serves:1 loaf
Dry
2 cups of Spelt Flour
1/2 cup of Whole Wheat Flour
1/4 tsp of Baking Powder
1/2 tbsp of Nutmeg
1/3 cup of Organic Coconut Sugar
Wet
1 15 oz can of Organic Pumpkin
1 cup of Organic Coconut Milk
1/3 cup of Raw Blue Agave Nector
1/3 cup of Sunflower Oil
Directions
Preheat Oven to 350 degrees. Dust a 1.5 quart Pyrex loaf pan with Spelt or Wheat Flour. Mix together dry ingredients in one bowl and wet in the other. Make a hole or well in the dry ingredients and pour in the wet ingredients and fold over the dry ingredients to mix. Pour contents into Baking Pan and put in the oven for 45 minutes. Last for two days max.
