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Warm, autumnal, pumpkin spice bread loaf that's vegan, dairy-free, and delicious

Planetarian Pumpkin Bread

Prep time: 10 mins
Cook time: 55 mins
Yield: 2 loaves

Description

You can also use canned sweet potato for this recipe, and it tastes almost identical!

Ingredients

  • cups white whole wheat flour or unbleached all-purpose flour
  • 1 cup old-fashioned oats, plus extra for sprinkling
  • 1 tablespoon baking powder
  • 2 teaspoons each: ground ginger and cinnamon
  • 1 teaspoon each: baking soda and salt
  • ½ teaspoon ground cloves
  • 1 can (13.5 oz) coconut milk
  • 1 can (15 oz) pure pumpkin (or sweet potato)
  • ¾ cup coconut oil, melted (or vegetable oil)
  • 2 cups brown sugar

Instructions

  • Grease two 9- x 5- inch loaf pans. Adjust over rack to lower-middle position and heat oven to 350 degrees. Mix flour, oats, baking powder, ginger, cinnamon, baking soda, salt, and cloves in a large bowl.
  • Meanwhile, whisk coconut milk, pumpkin, coconut oil, and brown sugar in a medium bowl. Beat wet ingredients into dry ingredients until smooth; divide evenly between prepared pans and sprinkle with extra oats.
  • Bake until golden brown and a cake taster comes out clean, about 55-60 minutes. Remove from oven, let cool for a few minutes. Run a knife around the pan to loosen the bread and then turn onto a wire rack to cool completely.