Vegan Pumpkin Currant Bread

Name: Roti Kismis Labu Vegan
Total time: 60 min
Yield: 9 servings
Cuisine: Indonesian
Ingredients: 1 ½ Tbsp flaxseed meal ((to make flax eggs)); 4 Tbsp water ((to make flax eggs)); 1 cup pumpkin puree; 1/3 cup maple syrup or agave ((sub honey if not vegan)); 1/4 cup brown sugar; 3 Tbsp avocado or olive oil; 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp pumpkin pie spice; 1/4 tsp sea salt; 1/2 cup unsweetened almond milk; 1 cup whole-wheat pastry flour ((or sub 1/2 all-purpose 1/2 whole wheat)); 1/3 cup oat flour; 1/4 cup dried currants, cranberries, or cherries ((or sub chocolate chips or nuts))

Healthier vegan pumpkin bread that's dense, moist, and packed with fall flavor.

⏱️ 60 min 🔪 Prep: 10 min 🔥 Cook: 50 min 📊 Medium 👁️ 18 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

9 servings

1 ½ Tbsp flaxseed meal ((to make flax eggs))
4 Tbsp water ((to make flax eggs))
1 cup pumpkin puree
1/3 cup maple syrup or agave ((sub honey if not vegan))
1/4 cup brown sugar
3 Tbsp avocado or olive oil
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp sea salt
1/2 cup unsweetened almond milk
1 cup whole-wheat pastry flour ((or sub 1/2 all-purpose 1/2 whole wheat))
1/3 cup oat flour
1/4 cup dried currants, cranberries, or cherries ((or sub chocolate chips or nuts))

Steps

Preheat the oven to 350 degrees F (176 C). Spray a 9x5-inch loaf pan with non-stick spray (as original recipe is written // adjust number or size of pans if altering batch size.
In a large bowl, prepare the flax egg by mixing flaxseed meal and water and let rest for 5 minutes. Then add maple syrup, pumpkin puree, brown sugar, oil and stir. Next add baking soda, baking powder, spices, salt and whisk again. Then add almond milk and whisk again.
Add oat and whole wheat flour and stir until just combined. If it appears too thick, add a little more almond milk.
Lastly add dried fruit or nuts and fold until just incorporated.
Pour the batter into the loaf pan and bake until the top is browned and a knife or toothpick inserted into the center comes out clean - about 50 - 60 minutes.
Allow to cool in the pan for 10 minutes, then transfer the bread to a wire rack to cool completely before slicing. Leftovers will keep fresh in an airtight container or bag for several days.