Pumpkin Spice Bread

This recipe for Vegan Pumpkin Bread was adapted from my standard Pumpkin Bread recipe. The vegan version is slightly more dense but otherwise just as flavorful and delicious. To make the non vegan version of this bread substitute the 1/4 of banana (which you cannot at all taste) with 1 egg. This bread is good all on its own but is also great sliced and served with whipped cream cheese.


Vegan Pumpkin Bread

Makes 1 loaf

Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup mashed banana
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree (fresh or canned)
- 1/3 cup vegetable/canola oil

Preheat your oven to 350 degrees. Grease a 9 by 5 inch loaf pan. In a medium sized bowl sift together the flour, baking powder, baking soda, nutmeg, cinnamon and salt. Set aside. In a separate large bowl combine the pumpkin puree and sugar until completely blended. Add the oil and mashed banana until thoroughly combined. Gently fold in the flour mixture.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in its pan for 15 minutes or until you are able to handle the pan with your bare hands. Run a knife along the sides of the bread and invert the bread on a wire rack to cool completely. To store the bread, wrap it in plastic wrap and then again in foil to keep for up to three days.