Ahh, pumpkin bread – one of my favorite fall foods. Yes, as in: It deserves its own food group. WE’RE GOING THERE.
I’ve attempted pumpkin banana bread before but never straight up pumpkin bread. I threw some currants into this batch but honestly, I’m such a purist when it comes to breads that I think I’d even leave them out next time. Ya live ya learn.
Sorry currants, it’s nothing personal, I just discovered that dried cranberries and cherries will forever reign in my heart as favorite dried fruit. #sotangy #sogoooooood
This pumpkin bread is incredibly easy to make, requiring just 1 bowl and ingredients you likely have on hand this time of year. Customize it by subbing cranberries, baked apples, or nuts for currants. Or even chocolate! What? Who said that…?
This bread isn’t a super crumbly sugary bread, but rather a bit more dense and hearty. It’s the perfect healthier breakfast or snack, or fall party dessert. Top it with some pumpkin cashew frosting or dairy free cream cheese frosting and you’re in serious business. Like, whoa.
Vegan Pumpkin Currant Bread
- 1 1/2 batches flax eggs (1 ½ Tbsp (10 g) flaxseed meal + 4 Tbsp (60 ml) water as original recipe is written)
- 1 cup pumpkin puree
- 1/3 cup maple syrup or agave (sub honey if not vegan)
- 1/4 cup brown sugar
- 3 Tbsp avocado or olive oil
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp sea salt
- 1/2 cup unsweetened almond milk
- 1 cup whole-wheat pastry flour (or sub 1/2 all-purpose 1/2 whole wheat)
- 1/3 cup oat flour
- 1/4 cup dried currants, cranberries, or cherries (or sub chocolate chips or nuts)
- Preheat the oven to 350 degrees F (176 C). Spray a 9x5-inch loaf pan with non-stick spray (as original recipe is written // adjust number or size of pans if altering batch size.
- In a large bowl, prepare the flax egg by mixing water and flaxseed meal and letting it rest for 5 minutes. Then add maple syrup, pumpkin puree, brown sugar, oil and stir. Next add baking soda, baking powder, spices, salt and whisk again. Then add almond milk and whisk again.
- Add oat and whole wheat flour and stir until just combined. If it appears too thick, add a little more almond milk.
- Lastly add dried fruit or nuts and fold until just incorporated.
- Pour the batter into the loaf pan and bake until the top is browned and a knife or toothpick inserted into the center comes out clean - about 50 - 60 minutes.
- Allow to cool in the pan for 10 minutes, then transfer the bread to a wire rack to cool completely before slicing. Leftovers will keep fresh in an airtight container or bag for several days.