Vegan Pumpkin Currant Bread

Vegan Pumpkin Currant Bread

Healthier vegan pumpkin bread that’s dense, moist, and packed with fall flavor.
Author Minimalist Baker
Ceramic platter with a loaf of Vegan Pumpkin Currant Bread drizzled with frosting
 
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 9 (slices)

Ingredients

  • 1 1/2 batches flax eggs (1 ½ Tbsp (10 g) flaxseed meal + 4 Tbsp (60 ml) water as original recipe is written)
  • 1 cup pumpkin puree
  • 1/3 cup maple syrup or agave (sub honey if not vegan)
  • 1/4 cup brown sugar
  • 3 Tbsp avocado or olive oil
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp 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)

Instructions

  • Preheat the oven to 350 degrees F (176 C). Spray a 9×5-inch loaf pan with non-stick spray (as original recipe is written // adjust number or size of pans if altering batch size.
  • 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.
  • 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.
  • 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.

Credit