Healthy Vegan Pumpkin Bread recipe
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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
Nutrition Info
- 240.6 caloriescarbohydrate: 44.2 gcholesterol: : -fat: 6.2 gfiber: 3.9 gprotein: 5.6 gsaturatedFat: 0.7 gservingSize: -sodium: 333.3 mgsugar: 14.4 gtransFat: : -unsaturatedFat: : -
Directions Healthy Vegan Pumpkin Bread
Directions
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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.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with olive oil.
Place chia seeds in a blender, add hot water and let sit for 5 minutes.
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.
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.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 1 to 1 1/2 hours.