Recipe: Vegan Pumpkin Bread
A delicious (and vegan!) pumpkin bread with chocolatey carob chips and crunchy pepitas.
- 1 3/4 cups all-purpose flour*
- 3 Tbsp. flax meal
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. Fine Pink Himalayan Sea Salt
- 1 cup coconut sugar*
- 1 Tbsp. Pumpkin Pie Spice
- 1 cup pumpkin puree
- 1/2 cup oil (like grapeseed)
- 1 tsp. Pure Madagascar 2X Vanilla Extract
- 3 Tbsp. maple syrup
- 3 Tbsp. water
- 1/2 cup pepitas
- 1/2 cup carob chips
*You may substitute gluten-free flour for all-purpose and/or granulated sugar for coconut sugar.
Preheat oven to 350 degrees. Grease and flour a loaf pan. In a medium bowl, mix together all dry ingredients. In a separate bowl, whisk wet ingredients until combined. Add wet mixture to dry and stir until just moistened. The batter may be thick. Fold in pepitas and carob. Spread evenly into a prepared pan and bake for 60-70 min. or until a knife inserted comes out clean. Cool for 20 min. in the pan, then transfer loaf onto a cooling rack.