Vegan  Pumpkin Bread

A healthier vegan pumpkin bread to welcome fall! This pumpkin loaf is dairy free, eggless, and made with whole wheat flour.  It’s light and moist and tastes just like the classic.

INGREDIENTS

-  Pumpkin puree -  Organic cane or     turbinado sugar -  Melted coconut oil -  Unsweetened almond     milk -  Apple cider vinegar -  Vanilla extract -  Whole wheat flour -  All purpose flour

INSTRUCTIONS

Preheat the oven to 350 degrees F.  Coat the bottom of a 9-by-5-inch loaf pan with cooking spray.

1:

In a medium bowl, whisk together the pumpkin, sugar, coconut oil, milk, vinegar, and vanilla.

2:

In another medium bowl, whisk together the flours, baking soda, spices, and salt.

3:

Gently stir the wet ingredients into the dry just until combined.

4:

For more recipes, visit Yummy Mummy Kitchen!

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