Pumpkin Spice Bread

Serious question…What is the official date you are willing to see the first pumpkin recipe hit your social media feed? I feel that much like Christmas decorations it comes earlier & earlier each year. Now granted, I love pumpkin & will easily do it all year long, but since it has been deemed the official symbol of the fall season there does seem to be a certain window of acceptability. So, I will do this for you. I promise to not post a pumpkin recipe until September from here on out. I also promise that I will consume this bread several times throughout the year regardless of that promise (instagram post be damned). What about you?

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Pumpkin Spice Bread

A delicious seasonal treat the start your fall mornings off right!

Prep Time10 minutes mins

Cook Time45 minutes mins

Course: Breakfast

Keyword: breakfast, flatbread, pumpkin, vegan, vegetarian

Servings: 8

Ingredients

• 1 cup pumpkin puree
• 1/3 cup melted coconut oil
• 3 tbsp water
• 1 tbsp ground flax seeds
• 1/4 cup dairy-free milk
• 1/2 cup cane sugar
• 1 tsp vanilla
• 2 cups flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tbsp pumpkin pie spice blend
• 1 pinch salt

Sugar Spice Crust

• 1/3 cup cane sugar
• 2 tsp pumpkin pie spice

Instructions

• Preheat oven to 350°. Line a baking loaf tin with parchment paper or spray interior with cooking spray.
• Make your flax egg. Mix together ground flax seeds & water. Stir & set aside for at least 5 minutes.
• In a large bowl mix together the pumpkin, coconut oil, sugar, dairy-free milk, vanilla & flax egg.
• Add the remaining dry ingredients to the wet mixture, stirring to combine.
• Pour the mixture into the loaf tin.

  If adding the sugar spice crust. Combine sugar & pumpkin spice in a small container & sprinkle over the top of the batter. Gently pat the sugar mixture into the batter.
• Bake for 40-45 minutes. Check that it has cooked through by inserting a toothpick into the center. If it pulls out clean, remove from the oven. If there is still batter on the toothpick, place back in the oven for 5 minute increments until done.
• Remove from the oven & let the bread cool. After 20 minutes of rest you may slice & serve.

Notes

Cooking times will vary based on loaf tin size so watch closely.  If you would prefer to make as muffins reduce the cooking time to 20-25 minutes.

Serve this bread with some cinnamon butter (just mix vegan butter with a dash of cinnamon) to up the spice factor.

Enjoy!