Easy Vegan Recipe
Vegan Pumpkin Bread ▢ Flaxegg ▢ Pumpkin Puree ▢ Light Brown Sugar ▢ Maple Syrup ▢ Canola Oil ▢ Soy Milk ▢ Vanilla Extract ▢ All-Purpose Flour ▢ Baking Powder ▢ Baking Soda ▢ Cinnamon ▢ Ginger ▢ Nutmeg ▢ Salt
Combine the liquid vegan pumpkin bread ingredient and the brown sugar in a bowl and stir them with a silicone spatula until just combined.
Sift the dry ingredients (flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt) over the liquid ingredients.
Gently incorporate the vegan pumpkin bread with a spatula until there are no more lumps but without over-stirring as it would make the bread gummy.
Transfer the batter to a 9-inch x 5-inch loaf pan lined with lightly oiled parchment paper and bake it for about 50 minutes in an oven preheated to 350°F (180°C).
Let the vegan pumpkin bread cool down for a few hours before pouring my vegan icing made of icing sugar, almond milk, and maple syrup. Slice into 12 slices.
Prep Time: 10 minutes Cook Time: 30 minutes Makes: 12 Slices Calories: 206 kcal per Serving