Vegan Pumpkin Bread

This recipe is very moist and makes for a great breakfast addition. Sugar is limited however, you can add more if you like your bread sweeter by adding a 1/2 cup of sugar to the overall recipe.

1 cup AP Flour

1 cup whole wheat flour

2 teaspoons baking powder

3 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon ginger

1/2 teaspoon allspice

1/4 teaspoon clove

1 15 -oz can of pure pumpkin

1 cup of pure maple syrup

1 teaspoon vanilla extract

1/2 cup raisins or prunes

1/2 cup walnuts, chopped

Preheat the oven to 350 degrees F. Line an 8×4 inch loaf pan with parchment paper. In a large bowl sift together the first seven ingredients. In a medium bowl whisk together pumpkin, maple syrup, and vanilla. Add to the flour mixture.  Stir until evenly moistened. Fold in the raisins and nuts. Spoon into the loaf pan and spread the dough, but don’t spread to the edges, the batter will spread as it bakes.

Bake for 40-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes. Once cooled use a knife to loosen the edges and carefully invert the pan onto a wire rack.


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