; In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Hi Farah! I didn’t read it carefully, I see now that it is one cup. Even with the additional volume of wet ingredients provided by the substitution, the dough was so dry as to require excessive amounts of hand mixing to incorporate all of the flour. Would not recommend! Did you change up any of the ingredients and if so, which ones? Sep 22, 2016 • Breakfast, Festive/Holidays, Luteal Phase, Sweets. Let cool for 15 minutes then transfer to a cooling rack or plate for 10 more minutes before slicing. The bread is not sickening sweet, but the glaze adds just the right amount of sweet, maple flavor to the loaf! Don’t forget about the heavenly pumpkin recipes that I’ve already shared here: Easy Pumpkin Spice Muffins Mini Pumpkin Pie Cheesecakes Maple Pumpkin Spiced Overnight Oats Pumpkin Pie Oatmeal Healthy Pumpkin Chili Raw Vegan Pumpkin Cupcakes Dreamy No-Bake Peanut Butter Pumpkin Pie Chocolate Pumpkin Dessert Cups Pumpkin Pie Cheesecake Dip, Quite the array of pumpkin things here and I’m not mad about it . Purists will tell you that you can’t use pumpkin pie filling, but to that I say, BAH. O-M-G. It’s about that time… for all things pumpkin… AND for Vegan Pumpkin Bread! Hi Lois, I haven’t tried it but I think it would work just fine! Added 2-3 tbsp extra non dairy milk (used soy) instead of the liquid sweetener. Baking is a science and vegan baking is some next-level kind of wizardry but somehow, this recipe turned out to be UH-MAZING??! It's the season for pumpkins! The first time i made this recipe i accidentally used an entire can of pumpkin puree instead of one cup, and i had the same exact results as you! I actually think that less pumpkin worked out even better since it lets the spices shine through a lot more.And let’s face it… we eat pumpkin spice mostly for the spice. Line a loaf pan with parchment paper or non-stick spray. I think it’ll be such a nice fall breakfast for them! I baked it even longer then said and finally it came out dry when I checked it with a toothpick. Vegan little over a year and this is easiest and best vegan quick bread recipe! Moist pumpkin bread with a pumpkin spice streusel topping and a sticky maple ... mix together the sugars, pumpkin, and oil until fully combined. ★☆. I roasted pumpkin and made fresh pumpkin puree. Easy, Oil-Free. No worries, this festive recipe can be made gluten-free and nut-free. Needless to say, the texture of the bread came out gummy and dense (fully baked, with toothpicks coming out clean). Don’t worry! But the pumpkin bread is still great even if you don't have some or all of these. To have this kind of result with no oil, no eggs, no dairy? I will definitely be making this again. Let me know how it turns out! Always seek the advice of a physician or other qualified health provider with any questions regarding a medical condition. This recipe left me with a giant goopey mess! Mix in half of the dry ... (rotated the pans once- they were on a large sheet pan) 40 minutes total. ★☆ So much yum! I love that fall means pumpkin EVERYTHING! Speaking of that spice, can you be more specific ’cause I have no idea what that is. I swear I didn’t plan this. I shared your blog with my mother in law and she loves it! **Full recipe at https://www.purelivingnutrition.com/vegan-pumpkin-bread/. Thanks! Yep, pumpkin pie spice is a blend of cinnamon, nutmeg, ginger and cloves. This looks so delicious!! Lightly coat a 9x5" loaf pan with nonstick spray. Add wet mixture to dry. We also used Bobs Red Mill Gluten Free 1 to 1 Baking Flour and it worked well. And kudos to you for using fresh pumpkin. Seems very fitting too, as it’s the first day of Fall and all. , Made with these substitutions: spelt flour, 2/3 cups coconut sugar, 2 tsp honey, 2 tsp cinnamon added, 2 tsp ginger, 2 tsp pumpkin pie spice, a little vanilla extract, added raisins and chopped walnut, NO salt added.

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