Pumpkin Bread

Servings: Servings: 6–8
Time: 1:15

Ve

V

GF

Ingredients:

• 2 cups gluten free all-purpose flour like Bob’s Red Mill
• ½ cup vegan pure cane sugar
• 1 tsp baking powder
• 1 tsp  baking soda
• 1 tsp each cinnamon
• 1 tsp ginger
• ½ tsp each nutmeg
• ½ tsp allspice
• ¼ tsp clove
• pinch of salt
• 1 tsp vanilla
• 1/3 cup milkadamia, vanilla unsweetened milk (room temp)
• 1/3 cup applesauce
• 1 can (15 oz) 100% pumpkin puree
• small handful pumpkin seeds, for topping
• For a sweeter taste, ½ cup add vegan chocolate chips

Directions:

• Preheat oven to 350 degrees F.
• In a medium-size bowl, combine flour, baking powder, baking soda, spices, and salt.
• In a small bowl, combine oil, sugar, milk, and vanilla.
• Add the wet mixture to the dry mixture along with the pumpkin puree and mix well.
• Pour batter into a lightly greased loaf pan (or line with parchment paper).
• Bake for 55 – 60 minutes.
• Remove from oven and let cool slightly before serving.