Ingredients
Scale
DRY INGREDIENTS
- 1 3/4 cup all-purpose, unbleached flour* (can sub for gluten free all-purpose flour)
- 3/4 cup coconut sugar (or cane/turbinado sugar; make sure it’s finely ground)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine ground sea salt
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 3 tablespoons vegan chocolate chips (optional)
- 3 tablespoons chopped walnuts** (or cranberries, pecans, pepitas, sunflower seeds etc.)
WET INGREDIENTS
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 2 tablespoons mashed banana*** (make sure it’s super ripe; can sub with 2 tablespoons pumpkin purée or 1/4 cup refined coconut oil)
- 3 tablespoons maple syrup (or brown rice syrup/agave nectar)
- 3 tablespoons unsweetened vanilla almond milk (or water)
Instructions
- Preheat oven to 350 degrees F.
- Line a loaf pan with parchment paper or non-stick spray.
- In a large bowl, whisk together all dry ingredients, including chocolate chips and whatever extras you want (cranberries, walnuts, pecans etc.)
- In a separate medium-sized bowl, mix together all wet ingredients.
- Add wet mixture to dry. Using a wooden spoon, mix until just well combined. This batter will be very thick and gummy and may take 1-2 minutes for pumpkin to disperse. Don’t worry!
- Transfer into prepared loaf pan.
- Bake 45-50 minutes or until a toothpick comes out clean and the top is browned.
- Let cool for 15 minutes then transfer to a cooling rack or plate for 10 more minutes before slicing.
- Store leftovers in refrigerator.
Notes
- *Can be made gluten free with all-purpose gluten free flour. I have not tried this recipe using any other type of flour.
- **Omit nuts to make nut-free and sub water or a different dairy-free milk in place of almond milk
- ***Can sub mashed banana with 2 tablespoons pumpkin purée or 1/4 cup refined coconut oil
