VEGAN

PUMPKIN BREAD

INGREDIENTS

– 1 15 oz can pure pumpkin puree – ¼ cup vegan butter – ⅓ cup maple syrup – ⅓ cup brown sugar – 2 flax egg – 1 tablespoon pure vanilla extract – 2 cups oat flour – ½ cup gluten-free all-purpose flour – 2 tablespoons pumpkin pie spice – 2 teaspoons baking soda – 1 teaspoon baking powder Maple Glaze – 1 cup powdered sugar – 2 tablespoons maple syrup – 1 tablespoon almond milk if needed

STEP 1

Preheat oven to 350°F/175°C. Whisk together all ingredients in a large bowl until fully combined.

STEP 2

Transfer batter to a loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

STEP 3

For the glaze, whisk together powdered sugar and maple syrup until thick but pourable. Adjust consistency with almond milk or powdered sugar.

STEP 4

Pour glaze over cooled cake and slice to serve.

STEP 5

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.

Tips for Making  Vegan Pumpkin Bread:

Don’t add the sweet glaze on top of the Vegan Pumpkin Bread until you’ve allowed it to cool down completely. You can set it on a wire rack to ensure it cools down at a quick pace.

RECOMMENDED:

RECOMMENDED:

Vegan Banana Pudding

Vegan Banana Bread

Vegan Chocolate Pudding