I’m not a big fan of sweets or desserts but I enjoy breads as snack or dessert as they are delicious and satisfying, and usually not too sweet. They are also very simple and easy to make. This vegan pumpkin bread is delicious but also nutritious with its whole wheat flour, pumpkin puree, coconut oil and walnuts.
Coconut oil is a wonderful fat and should be more used. It has so many health benefits and is great in baking. The bread is vegan so there are no eggs but I used chia seeds, which could be easily replaced by flax seeds. I don’t have anything against eggs, as long as they are organic and/or pastured-raised, but I don’t always bake with them. Sometimes, I do vegan baking, and sometimes, I include eggs in my recipe. It depends on my mood, who will eat it, and why I make it. I always try to use the best quality ingredients as possible though.
Do you have a favorite type of bread? If so, I would love to know!:)
- 2 cups organic whole wheat flour
- ¾ cup sucanat
- ½ cup chopped walnuts
- 1 tbsp chia seeds
- 2 tsp pumpkin spice
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- 1 cup pumpkin puree
- ½ cup melted coconut oil
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- Preheat oven to 350F.
- Lightly oil a loaf pan with coconut oil. Set aside.
- In a large bowl, mix together dry ingredients.
- In a small bowl, mix together wet ingredients. Make sure the coconut oil is melted.
- Add wet mixture to dry and mix until well combined. Avoid over mixing the batter.
- Pour the batter into prepared pan.
- Bake for about 50 minutes or until the top is browned and a toothpick comes out clean.
- Let the bread cools down before cutting it.