½ cup (75grams)pumpkin seeds, or other mix-ins of choice
1 slightly heaping cup (260 grams)pumpkin puree, NOT pumpkin pie filling!
½ cup (120ml)unsweetened plant-based milk
Preheat oven to 350°F and lightly grease an 8.5 x 4.5inch or 9 x 5inch loaf pan. Lay a strip of baking parchment down the length of the pan with some overhang each side to make it easier to remove when cooked.
Add all of the dry ingredients to a large bowl and stir to combine.
Add the pumpkin puree and milk to another bowl or a jug and mix them together.
Add the wet ingredients to the dry and mix until just combined. It is a stiff batter so do not be concerned.
Spoon the batter into the prepared tin and smooth the top with a spatula so it's level.
Bake for about 55 minutes or until golden and starting to come away from the sides of the pan. Test it by inserting a skewer, toothpick or sharp knife into the centre. If it comes out clean it's done. If not give it a few more minutes.
Remove from the tin immediately and cool on a wire rack.
Storage & freezing - Once cooled completely store your vegan pumpkin bread either well wrapped or in an airtight container for 4 to 5 days. You can also wrap it well and freeze it for up to 3 months.