Desserts

By The Looks Of It, We’re Getting Into Pumpkin Season. Nee

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By the looks of it, we’re getting into pumpkin season. Needless to say, I needed to join on the pumpkin-baking bandwagon. I love pumpkin pie. But since I love banana bread even more, I decided to make pumpkin bread. 🧡
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There are plenty of great recipes out there, but one by @nourishedbynutrition caught my attention. It might’ve been its simplicity, or the crisp, beautiful pictures. In any case, it became another one of my veganization efforts. 🌱
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My ingredients:
* 1 1/2 cups spelt flour
* 1/2 cups @leaderfoods VegeWay Pumpkin Protein Powder
* 2 tsp baking powder
* 1/2 tsp salt
* 2 tsp cinnamon
* 1/2 tsp ginger
* 1/4 tsp nutmeg
* 1/8 tsp cloves
* 1 can Mississippi Belle Pure Pumpkin
* 1/2 cup @stlawrencegold maple syrup
* 1/4 cup @alpro Roasted Unsweetened Almond Drink
* 3 tbsp aquafaba
* 3 tbsp @keijutuotteet canola oil
* 2 tsp vanilla
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I whisked together the dry ingredients, added the wet ingredients, and stirred to combine everything. Then I poured the batter into a loaf pan, topped it with pepitas, and baked in 175°C/350°F for 50 minutes. With the sublime, holidayish smells filling our kitchen, it was torture to wait for the bread to cool, even just a bit. I then proceeded to have a large slice for dessert and let me tell you: the pumpkin bread is so gooey, sweet, and satisfying! I think I’m about ready for the fall! 🍁
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