Vegan Pumpkin Bread Recipe

• 5 tablespoons water
• 2 tablespoons flaxseed meal
• ¾ cup unsweetened almond milk
• ¾ cup sugar
• ⅓ cup canola oil
• 1 teaspoon vanilla extract
• 1 ½ cups unseasoned pumpkin puree
• 2 cups white whole-wheat flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice or cinnamon
• ½ teaspoon salt
• ½ cup bittersweet chocolate chips (Optional)

1. Preheat your oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.
2. Combine water and flaxseed meal in a small bowl. Let it stand for a few minutes.
3. Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture in a medium bowl. Then stir in pumpkin puree. Whisk flour, baking powder, pumpkin pie spice (or cinnamon) and salt in a large bowl. Add the wet ingredients and stir until just combined. Stir in chocolate chips, if using. Transfer the batter to the prepared pan.
4. Bake until golden and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Cool in the pan for 10 minutes, then turn out on a wire rack. Let it cool for 1 hour before slicing.

• 12 Servings Per Recipe
• Calories 191
• 7g Fat
• 31g Carbs
• 3g Protein

*Note: Nutrition facts may vary depending on optional ingredients used, brand variation and food preparation.