The All-Vegan Perfect Pumpkin Bread
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2g coconut sugar
- 1/4 cup cane sugar*
- 2 1/4 tsp baking powder
- 3/4 tsp baking soda
- 2 1/2 tsp pumpkin spice/mixed spice
- 1/2 tsp salt
- 1 1/3 cups pumpkin puree
- 1/2 cup coconut oil
- 1/3 cup unsweetened almond milk+1 tsp apple cider vinegar (Buttermilk)
- 1 tsp vanilla extract
- A handful of toasted pecans
Preparation
Preheat the oven to 180°C.
Grease your loaf tin with coconut oil.
Prepare homemade buttermilk and set it aside to curdle.
Sift and whisk the dry ingredients in a large mixing bowl.
Add the wet ingredients, starting with pumpkin puree. Whisk the batter until smooth. (Stir only 10-12 times to avoid overmixing).
If the batter seems dry, add 1 tbsp of milk.
Mix in the toasted pecans.
Pour the batter into the prepared tin, spreading it evenly.
Bake for 60-75 mins (until a skewer comes out clean when inserted).
Allow the bread to cool for 10 mins before transferring it to a wire rack.
Slice and serve after the bread has completely cooled.