Vegan Pumpkin Bread
Get cozy with a cup of tea and a slice of this quick bread that’s full of the warming flavor of pumpkin spice. Perfect for chilly Fall day and packed with all of the nutrition benefits of pumpkin. This orange squash plant is a great source of fiber, which we love for our digestion. Fiber, magnesium, glutamine, probiotics – is your digestive system getting what it needs to run better? Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup ground Nature’s Path Pumpkin Flax Granola
- 1 cup coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup pumpkin purée
- 1/2 cup unsweetened almond milk
- 1/2 cup melted coconut oil
- 2 tbsp maple syrup
- 1/2 cup Nature’s Path Pumpkin Flax Granola divided
- 1/2 cup toasted chopped walnuts divided
Instructions
Directions
- Preheat oven to 350°F. Grease 9- x 5-inch loaf pan and line with parchment paper, leaving 2-inch overhang on either side.
- Whisk together all-purpose flour, whole wheat flour, ground granola, sugar, baking powder, baking soda, pumpkin pie spice and salt.
- In separate bowl, whisk together pumpkin purée, almond milk, oil and maple syrup; stir in flour mixture until incorporated. Fold in 1/4 cup granola and 1/4 cup walnuts. Scrape batter into prepared pan. Sprinkle with remaining granola and walnuts.
- Bake for 60 to 70 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack for 20 minutes. Remove from pan using parchment paper overhang as handles. Let cool completely on rack.
- Tip: Slice loaf and wrap well in plastic wrap, then overwrap in foil; freeze for up to 2 weeks.
Notes
Courtesy of Natures Path
