Vegan Pumpkin Bread
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If you are following us since the beginning, then you know how much we love pumpkins. We had some leftover pumpkin puree and decided to create the best recipe for Vegan Pumpkin Bread!
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Bread:
210 g spelt flour
70 g almond flour
2 tablespoons coconut flour
1 1/2 cup pumpkin puree
130 g coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
75 ml unsweetened almond milk
75 g melted coconut oil
1 tablespoon pumpkin spice
Topping:
8 pecans
21 g raw pumpkin seeds
210 g spelt flour
70 g almond flour
2 tablespoons coconut flour
1 1/2 cup pumpkin puree
130 g coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
75 ml unsweetened almond milk
75 g melted coconut oil
1 tablespoon pumpkin spice
Topping:
8 pecans
21 g raw pumpkin seeds
- Preheat the oven to 350°F (180°C). Line your loaf pan with parchment paper and set aside.
- In a large bowl combine all dry ingredients.
- In a medium-size bowl, combine pumpkin puree...
See the full directions on my site
Nutritions
Calories
1052
Sodium
305mg
12% DV
Fat
74g
114% DV
Protein
15g
31% DV
Carbs
54g
18% DV
Fiber
15g
63% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat15g79%
Polysaturated Fat12g78%
Monosaturated Fat46g288%
Cholesterol2mg0%
Sodium305mg12%
Potassium905mg25%
Protein15g31%
% DAILY VALUE*
Total Carbohydrate
Fiber15g63%
Sugar6g13%
Vitamin A534IU10%
Vitamin B61mg53%
Vitamin C3mg5%
Calcium179mg17%
Iron5mg31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.