Pumpkin Bread Vegan
Moist and deliciously spiced vegan pumpkin bread packed with full of flavors!
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Breakfast, Dessert
Cuisine: Vegan
Diet: Vegan
Allergen: Dairy free
Difficulty: Easy
Servings: 5 people
Calories: 643kcal
Preheat oven to 350 F (180 C).
In a large bowl, mix together flour, baking soda, salt, nutmeg, cinnamon, cloves, and cardamom powder.
In medium bowl mix pumpkin puree with the sugar and whisk it until the sugar dissolves.
Add oil, brown sugar and whisk it again.
Now add the flax meal (2 tablespoon flax meal mixed well with 6 tablespoon warm water) and mix evenly.
Blend this mixture with the flour mixture and add the chocolate chips too. Mix gently.
Pour the batter into greased 9 X 5-inch loaf pan and bake in the preheated oven for 50 -60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Let it cool for 20 minutes before slicing to prevent it from breaking apart.
Vegan Pumpkin Bread is ready! Serve cold or hot with a hot cup of coffee!
Notes
- Add 2 tablespoon more flour if you are using homemade pumpkin puree.
- Add walnuts or pecans instead of chocolate chips
- If you are buying store-bought pumpkin puree go for an Organic one.
- Add your favorite autumn spices like ginger, nutmeg, and cloves.
- This recipe works for gluten-free flour too.
The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.
Calories: 643kcal | Carbohydrates: 67g | Protein: 7g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 412mg | Potassium: 223mg | Fiber: 4g | Sugar: 28g | Calcium: 115mg | Iron: 3mg