This pumpkin bread is super moist and full of flavor! A full cup of pumpkin puree lends it its warm golden color and subtle sweetness. Topped with vegan cream cheese frosting seals the deal on this one.
1/2 cup coconut oil, melted
1/2 cup nut butter: almond, cashew, peanut, sunflower seed, etc
If you’re making the pumpkin puree yourself, cut the pumpkin in half and roast them skin side down in a 205°C oven for about 40 minutes until flesh is very tender. Scoop out flesh and blend in a food processor to a smooth puree.
Make your flax egg by combining the flaxseed with 3 tablespoons of water. Let it sit for about ten minutes while combining the other ingredients
Preheat oven to 175°C.
Using a whisk, combine all ingredients except for the baking powder and flour.
Add in the flax egg and mix. Now add the baking powder and flour, mixing until combined. Make sure not to over-mix.
Grease a loaf tin and pour the batter into it (it should be pretty thick). Bake in the oven for 40 minutes. I recommend checking on it from 35 minutes onwards as every oven is different.
Once it’s ready, wait for the loaf to cool completely before frosting it.
If you don’t have pumpkin on hand, you can easily use applesauce or mashed sweet potato instead!
If you don’t have flax seed you can substitute it with chia seeds, or if you don’t care for keeping it vegan you can use an egg.
If you don’t have coconut oil you can use vegan butter instead.