Vegan Pumpkin Bread with Cranberries & Pumpkin Seeds
This healthy Vegan Pumpkin Bread is made with wholewheat flour & is completely oil-free. It is heartily stuffed with juicy chewy cranberries & crunchy pumpkin seeds & is perfect for breakfast or snacking!
1 slightly heaping cup / 260 gpumpkin puree, NOT pumpkin pie filling! (Pureed orange sweet potato works well too)
½ cup / 120mlunsweetened plant-based milk
Preheat oven to 350°F and lightly grease a 1lb loaf tin ( mine measures 8.5 x 4.5 x 2.75 inches). If there is a chance your tin will stick 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 bowl and stir to combine.
Add the pumpkin puree and milk to another bowl or a jug and stir together.
Add the wet ingredients to the dry and mix until just combined. It is a very stiff batter, almost like a dough so do not be concerned.
Spoon the batter into the prepared tin and smooth out so it's level.
Bake for 55 minutes then check it. It might need an extra 5 minutes or so. Insert a tooth pick or a skewer and if it comes out clean it's ready.
Remove from the tin immediately and cool on a cooling rack.
Leave it to cool completely before cutting.
Serve the loaf as it is or with butter or nut butter.Store in a sealed container for up to 4 days. Freezes well.