HEALTHY VEGAN PUMPKIN BREAD

Healthy Vegan Pumpkin Bread image

Vegan pumpkin bread! This is an egg-free pumpkin bread. No oil, no butter, just pure flavor. I love this bread toasted with a little butter or ghee or margarine.

Provided by ChrissyintheKitchen

Categories Breakfast and Brunch Breakfast Bread Recipes

Time 2h5m

Yield 10

Number Of Ingredients 15

Ingredients

½ sugar pumpkin, halved and seeded
1 teaspoon olive oil, or as needed
¼ cup chia seeds
1 cup hot water
⅓ cup crystallized sugar cane juice (such as Sucanat®)
¼ cup agave nectar
1 ½ cups spelt flour
1 cup brown rice flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
½ cup walnuts

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pumpkin, cover, and steam until fully cooked, 35 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with olive oil.
Place chia seeds in a blender; add hot water and let sit for 5 minutes.
Scoop flesh out of pumpkin halves and add to blender. Add crystallized sugar cane juice and agave nectar to blender; blend until pumpkin mixture is very smooth.
Mix spelt flour, brown rice flour, baking powder, cinnamon, salt, nutmeg, allspice, and cloves together in a bowl. Fold pumpkin mixture and walnuts into flour mixture until batter is just mixed; spoon into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 1 to 1 1/2 hours.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 44.2 g, Fat 6.2 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 0.7 g, Sodium 333.3 mg, Sugar 14.4 g