Healthy Vegan Pumpkin Bread

Healthy Vegan Pumpkin Bread

by Bobby Myers 1 year ago
0 (0)
1 hour
240.6 kcal
44.2 g carbs
Description

Vegan pumpkin bread! This is an egg-free pumpkin bread. No oil, no butter, just pure flavor. I love this bread toasted with a little butter or ghee or margarine.

Ingredients
  • ½ sugar pumpkin, halved and seeded
  • 1 teaspoon olive oil, or as needed
  • ¼ cup chia seeds
  • 1 cup hot water
  • ⅓ cup crystallized sugar cane juice (such as Sucanat®)
  • ¼ cup agave nectar
  • 1 ½ cups spelt flour
  • 1 cup brown rice flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ½ cup walnuts
Directions
  1. 1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pumpkin, cover, and steam until fully cooked, 35 to 45 minutes.
  2. 2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with olive oil.
  3. 3. Place chia seeds in a blender; add hot water and let sit for 5 minutes.
  4. 4. Scoop flesh out of pumpkin halves and add to blender. Add crystallized sugar cane juice and agave nectar to blender; blend until pumpkin mixture is very smooth.
  5. 5. Mix spelt flour, brown rice flour, baking powder, cinnamon, salt, nutmeg, allspice, and cloves together in a bowl. Fold pumpkin mixture and walnuts into flour mixture until batter is just mixed; spoon into the prepared loaf pan.
  6. 6. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 1 to 1 1/2 hours.
Nutrition Facts
serving: 1 loaf
calories: 240.6 kcal
carbohydrates: 44.2 g
protein: 5.6 g
saturated fat: 0.7 g
sodium: 333.3 mg
fiber: 3.9 g
sugar: 14.4 g