• Prep Time: 10 minutes
  • Cooking Time: 50 minutes
  • Serves: 9 Serving

Vegan Pumpkin Currant Bread

  • Recipe Submitted by on

Category: Desserts, Breakfast, Breads

 Ingredients List

  • 1.5 flax eggs (1.5 Tbsp flaxseed + 4 Tbsp water)
  • 1 cup pumpkin puree
  • 1/3 cup maple syrup, agave or sub honey if not vegan
  • 1/4 cup brown sugar
  • 3 Tbsp grapeseed or olive oil
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 teaspoon sea salt
  • 1/2 cup unsweetened almond milk
  • 1 cup whole-wheat pastry flour (or sub 1/2 all purpose 1/2 whole wheat)
  • 1/3 cup oat flour
  • 1/4 cup dried currants, cranberries, or cherries (or sub chocolate chips or nuts)

 Directions

1. Preheat the oven to 350 degrees. Spray a 9X5-inch loaf pan with non-stick spray.

2. In a large bowl, prepare the flax egg by mixing water and flaxseed meal and letting it rest for 5 minutes. Then add maple syrup, pumpkin puree, brown sugar, oil and stir. Next add baking soda, baking powder, spices, salt and whisk again. Then add almond milk and whisk again.
Add oat and whole wheat flour and stir until just combined. If it appears too thick, add a little more almond milk.

3. Lastly add dried fruit or nuts and fold until just incorporated.
Pour the batter into the loaf pan and bake until the top is browned and a knife or toothpick inserted into the center comes out clean - about 50 - 60 minutes.

4. Allow to cool in the pan for 10 minutes, then transfer the bread to a wire rack to cool completely before slicing. Leftovers will keep fresh in an airtight container or bag for several days.

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