Sumptious Vegan Pumpkin Bread

This simply scrumptious and super moist pumpkin bread is loosely adapted from Isa Chandra Moscovich’s blog. This loaf rises beautifully and is quite low fat thanks to the yummy addition of apple butter. Although coconut milk makes this bread super moist, almond or soy milk can be used instead. Cranberries, walnuts, or raisins make great additions to this fall favourite!

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Servings: 12

Prep Time: 00:20

Cook Time: 01:00

Main Ingredients

3 1/2 cups flour (w. w pastry or spelt flour

1 cup maple syrup

2/3 cup dark brown sugar, packed

5 . teaspoons baking soda

5 - 3

    teaspoons baking powder

1 teaspoon salt

5 . teaspoon ground nutmeg

5 . teaspoons ground cinnamon

1 teaspoon ginger

pinch cloves

2 cups pumpkin puree

1/3 cup vegetable oil

1/3 cup apple butter

2/3 cup coconut milk

2 tablespoons molasses


1Preheat oven to 350 degrees F. Grease and flour two 8″ x 4″ loaf pans. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon.

2Add the pumpkin puree, oil, apple butter and milk, and mix until all of the flour is absorbed.

3Fold in cranberries and toasted walnuts. Divide the batter evenly between the prepared pans.

4Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

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