Fluffy Homemade Vegan Pumpkin Bread
Ingredients
- 1 can (15 oz or 425 g) pumpkin puree
- 2 tbsp ground flax seeds + 1/2 cup (120 ml) water, mixed
- 3/4 cup (170 g) dried dates, soaked
- 1 banana, overripe
- 1/4 cup (35 g) sunflower seeds
- 3/4 cup (180 ml) plant-based milk
- 1 tsp vanilla extract
- 2 cups (250 g) whole white wheat flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon powder
- 3/4 tsp allspice
- 1/4 tsp nutmeg
- Pinch ground clove
Crumbs
- 1/4 cup (35 g) sunflower seeds
- 3/4 cup (180 ml) water
- 1/2 cup (110 g) dates
- 1/4 tsp cinnamon powder
- 2-3 tbsp flour
- 1/3 cup (30 g) almond flour
Preparation
Preheat the oven to 350°F and grease a loaf pan.
Prepare the flax egg by mixing ground flax seeds and water, then set aside to thicken for about 5 minutes.
In a blender, combine soaked dates, banana, plant-based milk, and vanilla extract until smooth.
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and ground clove.
Add pumpkin puree and the blended wet mixture to the dry ingredients, stirring until just combined.
For the crumbs, mix sunflower seeds, water, dates, cinnamon powder, flour, and almond flour in a separate bowl until crumbly.
Pour the batter into the prepared loaf pan and sprinkle the crumb mixture evenly on top.
Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
