Pumpkin Bread
This pumpkin bread is a fantastic way to welcome fall. And using ramekins means you don’t need to bake a whole loaf! Made with warm spices—cinnamon, nutmeg, and clove—this classic autumn treat bakes up perfectly moist and flavorful.
Prep: 10 mins
Cook: 22 mins
Reprinted from Easy Plant-Based Cooking for Two by Lei Shishak (Skyhorse Publishing, 2022)
Ingredients
Ingredients
- ¼ cup whole grain all-purpose flour
- ¼ cup whole wheat flour
- ¼ cup almond flour, sifted
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ teaspoon sea salt
- ⅛ tsp baking powder
- ⅛ tsp ground cloves
- ½ cup pumpkin puree
- ¼ cup date paste
- ¼ cup water
- 2 Tbsp unsweetened applesauce
- 1½ tsp vinegar
- ½ tsp vanilla extract
- 1 tsp pepitas
Instructions
Instructions
- 1. Preheat the oven to 350°F. Prepare two (8-ounce) ramekins and set them aside.
- 2. In a medium bowl, whisk together the flours, baking soda, cinnamon, nutmeg, salt, baking powder, and cloves.
- 3. In a large bowl, whisk the pumpkin, date paste, water, applesauce, vinegar, and vanilla until smooth. Add the dry ingredients to the wet and whisk until combined.
- 4. Transfer the batter to the prepared ramekins. Sprinkle the tops with pepitas, pressing down slightly on the seeds so they stick to the batter.
- 5. Bake for 22 minutes or until an inserted toothpick comes out clean.
- 6. Let sit for 10 minutes before inverting onto a wire rack to cool.
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