Vegan Pumpkin Bread

Vegan Pumpkin Bread

• 1 cup plant milk (almond, soy, or coconut all work well)
• 3 tsp ground flax seeds
• 1 tsp vanilla extract
• 1 can 100% pumpkin puree (make sure it is the single can, not the double, it will be ~2 cups worth)
• 1/3 cups melted coconut oil
• 1 tsp apple cider vinegar
• 1/2 cup agave syrup
• 1/2 tsp orange zest
• 2 cups oat flour (see directions below)
• 3/4 tsp salt
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/8 tsp nutmeg

Preheat oven to 415 degrees and grease a 9X12 baking pan.

In a large stand mixer (or just a bowl if you don’t have one) combine the plant milk, flax seeds, vanilla extract, pumpkin puree, coconut oil, apple cider vinegar, agave syrup, and the orange zest. Let this blend until well combined.

Using a food processor, pour in whole rolled oats and process them until you have a fine powder. Since we need 2 cups of the oat flour, you will need to process something closer to 3 cups of whole oats to get about the right amount. Measure out 2 cups of the processed oat flour and transfer it to another bowl.

Add the salt, baking powder, cinnamon, ginger, and nutmeg to the oat flour and stir together until well blended.

With the stand mixer going, mix the dry ingredients into the wet pumpkin mixture until well combined.

Transfer the batter into the greased pan and if you wish you can top the batter with a quick mixture of 1 part whole oats and 1 part granulated sugar. I think this topping makes the finished bread look a little fancier. :)

Place the bread into the oven and let bake for 20 minutes at 415 degrees. After 20 minutes is up, reduce the oven to 395 degrees and bake for an additional 20 to 25 minutes.

Remove the bread from the oven and allow to cool before serving.

Serve warm with a nice spread of vegan butter on top!

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