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Pumpkin Bread

Guilt-free pumpkin bread topped with crunchy pepitas! Healthy + plant-based ingredients.
Servings: 8 slices

Ingredients

  • 1 flax egg 1 tbsp ground flax + 3 tbsp water
  • 1 15oz can pumpkin pie puree regular pumpkin puree works too
  • 1 cup golden monkfruit
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon if you are using regular pumpkin puree and not pumpkin pie puree, add 2 tsp of cinnamon
  • 1/2 cup liquid coconut oil
  • 5 tbsp plant-based milk
  • 1/4 tsp sea salt
  • 1 cup all-purpose flour
  • pepitas topping

Instructions

  • set oven to 350 degrees + grease a loaf pan with coconut oil
  • add the flax egg ingredients in a small dish and mix to combine. set aside
  • in a large bowl add your dry ingredients - flours, baking powder, salt, pumpkin pie spice, cinnamon, and golden monkfruit. mix to combine
  • in a separate bowl, add the pumpkin pie puree, plant-based milk, coconut oil, and the flax egg. mix to combine and then add into the dry ingredients. be sure not to over mix
  • pour mixture into your loaf pan and press the pepitas on top
  • bake for no more than 1 hour and 25 minutes. let cool and serve! the bread can be left out of the refrigerator for a week, but make sure it’s in an airtight container.