Vegan Spiced Pumpkin Bread
My little man and I are starting to fall into a daily routine with a couple naps a day and an actual bedtime. Those other mothers out there I’m sure can relate when I say “I almost feel like a human being again”, and not like the milkman. Although it’s been nice to have a little free time to get back to my cooking and my blog, I’m starting to realize my little man is no longer a newborn. That’s sad and wonderful all at the same time. Anyway, I had some leftover pumpkin puree from last fall, sitting in my freezer that I decided to make some thing with. And since I didn’t have any eggs in the house (I’m blaming that on having an infant around) I decided to make a vegan dessert. So I came up with a vegan pumpkin spice bread. I added molasses for flavor and to help bind the bread together. I think that’s why the bread came out looking more like a chocolate bread instead of a pumpkin bread. In any case, I was pleasantly surprised on how well this bread turned out. Hope you guys enjoy it too!
- 1 cup of ground quinoa (or quinoa flour)
- 2 cups of organic all purpose flour
- 2 cups of organic brown sugar
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- 1 teaspoon of ground nutmeg
- 2 teaspoons of cinnamon
- 2 tablespoons of ground chia seeds
- ¼ cup of molasses
- 2 cups of pumpkin puree
- 1 cup of melted Dr. Bronner’s whole kernel coconut oil
- 2/3 cup of organic soymilk
Preheat oven to 350 degrees F. Grease and flour an 8×4 loaf pan.
In a large bowl, stir together ground quinoa, flour, brown sugar, baking soda, salt, nutmeg, and cinnamon.
In a medium bowl, stir together ground chia seeds, molasses, pumpkin puree, melted coconut oil and soymilk.
Pour liquid mixture into dry ingredients and stir together just until all is incorporated. Pour into prepared loaf pan and bake for 1 hour and 30 minutes or until a knife inserted in the center comes out clean. Remove from oven and allow to cool for 15 minutes. Turn onto a cooling rack to cool completely.
NOTE: I used a cereal grinder to grind my quinoa and chia seeds.