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Pumpkin Bread Recipe

The Happy Herbivore Cookbook (p. 52)
Recipe Type sides
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12

Ingredients

  • ½  tsp  baking powder
  • 1  tsp  baking soda
  • 2  cups  whole wheat flour
  • 1-2 tbsp  pumpkin pie spice I only use 1
  • 1  tsp  vanilla extract
  • 2  tbsp  pure maple syrup
  • 1  cup  brown sugar
  • 15  oz pumpkin
  • ¼  tsp  lemon juice
  • ¼  cup  non-dairy milk

Instructions

  1. Preheat oven to 350F. Grease or spray a standard bread pan. 

  2. Whisk non-dairy milk and lemon juice together until bubbly and set aside. 

  3. In a medium mixing bowl, cream pumpkin, sugar, syrup and extract together.

  4. In a large bowl, whisk pumpkin pie spice, flour, baking soda and baking powder together. 

  5. Pour both wet mixtures into dry mixture and stir until just combined. 

  6. Pour into bread pan, using a spatula to evenly distribute and smooth out the top. 

  7. Grab a large piece of aluminum foil and make a tent over the pan.

  8. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. 

  9. Once the bread has cooled but is still slightly warm, gently remove it from the pan and on to a serving plate.