Vegan Pumpkin Bread with Maple Butter
Ingredients
Pumpkin bread
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 tablespoons ground flax seeds plus 9 tablespoons water
- 1 (15-ounce) can pumpkin purée
- 1 tablespoon finely grated fresh ginger (from about one 2 inch piece fresh ginger)
- 1 1/4 cup cane sugar
- 2 teaspoons vanilla extract
- 3/4 cup extra-virgin olive oil
- 1/2 cup raw pumpkin seeds
Maple vegan butter
- 1/2 cup vegan butter, room temperature
- 1/4 cup pure maple syrup
- 1/2 teaspoon sea salt
Preparation
Preheat oven to 325 degrees. Lightly coat an 8x5 inch loaf pan with 1/2 teaspoon olive oil. Line bottom of pan with parchment, leaving overhang on both long sides.
In a small bowl combine 3 tablespoons ground flax and 9 tablespoons water. Whisk together and set aside for 10 minutes.
Whisk flour, cinnamon, salt, baking powder, baking soda, ground nutmeg, and cloves in a medium bowl.
In a large bowl whisk flax mixture, pumpkin purée, vanilla extract, fresh ginger, and cane sugar. Slowly pour in oil while whisking constantly until mixture is well incorporated. Gently fold half of dry ingredients into wet mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over top of bread then sprinkle 1 tablespoon cane sugar. Bake bread for 80 to 85 minutes. Check center with toothpick.
Let cool in pan for at least 20 minutes before removing from pan.
Butter making
Using an electric mixer on medium-high speed, beat butter in a large bowl, scraping down sides, until light and fluffy, 5 to 6 minutes. Add maple syrup and sea salt and beat, scraping down sides of bowl once more, just until incorporated.
