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Transform your child's world with "The Crinch's Magical Garden Book"! This enchanting story, beautifully illustrated by Marcella Gucci, takes young readers on a whimsical journey where the Crinch teaches the joys of gardening and the wonders of nature. Perfect for family bonding, get your copy today!
Discover the Perfect Vegan Pumpkin Bread Recipe for Fall!
My family absolutely loves Pumpkin bread, but it can be difficult to find a delicious vegan Pumpkin bread recipe that doesn’t leave you feeling like you’ve eaten a brick. Well, look no further! This vegan Pumpkin bread recipe is absolutely divine, and it’s perfect for fall. It’s soft and moist, but not too sweet. Plus, it’s fun to make with your little ones!
Quick Overview:
Recipe Rating: 5/5 stars
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: Serves 4
Calories: 200 calories per serving (approx.)
Introduction:
Pumpkin bread is one of the best things about fall. It’s perfect for dunking in your morning coffee or enjoying a cozy lunch with friends. Plus, it’s so easy to make! This vegan Pumpkin bread recipe is incredibly versatile and can be served warm or cold. It’s the perfect addition to any occasion, from breakfast to dessert.
Ingredients List:
2 cups whole wheat Flour
1 cup all-purpose Flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup maple syrup
2/3 cup unsweetened almond milk
1 teaspoon vanilla extract
1 can (15 oz) Pumpkin puree
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C). Line a Loaf pan with parchment paper for easy removal later.
2. In a large mixing bowl, whisk together whole wheat Flour, all-purpose Flour, Baking powder, Baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
3. Add melted coconut oil, maple syrup, unsweetened almond milk, vanilla extract, and Pumpkin puree to the bowl. Mix well until everything is well combined.
4. Pour the batter into the Loaf pan.
5. Put the pan in the oven and bake for 25-30 minutes. Insert a toothpick in the center to make sure it comes out clean.
6. Let the bread cool in the pan for 10 minutes. Then transfer it onto a wire rack and let it cool to room temperature.
7. You can store it in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week. Enjoy!
Tips and Tricks:
– If you don’t want to use coconut oil, you can substitute it with any other kind of oil.
– You can also add some nuts or dried fruit to the batter to make it more interesting.
– If the bread is too dry, you can add some more unsweetened almond milk or maple syrup to make it moist.
Nutritional Information:
Calories: 200 calories per serving (approx.)
Macronutrients:
Protein: 4 g
Fat: 12 g
Carbohydrates: 24 g
Micronutrients:
Fiber: 3 g
Sugar: 10 g
Sodium: 120 mg
Optional:
Tips and Variations:
– You can also substitute the almond milk with any other kind of milk like soy milk or oat milk.
– You can also add spices like cardamom or cloves to make it more festive.
– You can also bake mini loaves or muffins instead of one big loaf.
Storage: Store it in an airtight container at room temperature for up to 3 days. If you refrigerate it, it can last for up to a week.
We hope you enjoy this vegan Pumpkin bread recipe! Don’t forget to leave a comment, rating, or suggestion below. And if you need more recipe ideas, be sure to browse our blog.
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