Vegan pumpkin bread
It's pumpkin season in autumn. As soon as the leaves start turning those lovely colors, you just feel like preparing all sorts of pumpkin recipes. You could have pumpkin soup every other day and warm up with a pumpkin spice latte. Or maybe just snack on a slice of our vegan pumpkin bread. But what's the deal with pumpkin bread anyway? What does it even taste like?
Sweet pumpkin bread without added sugar
You can kinda think of pumpkin bread like banana bread, but even better. With those classic "pumpkin spice" flavors and loads of pumpkin, it's way more aromatic and interesting than your regular banana bread. And if you really want to treat yourself, why not whip up a vegan pumpkin spice latte to go with it?
If you can't be bothered cooking a whole pumpkin, just grab a jar of pumpkin puree from the baby food aisle at the supermarket or drugstore.
Instructions
1. Preheat oven to 200°C (top/bottom heat).
2. Grease a loaf pan with a little coconut oil (or line it with parchment paper).
3. In a mixing bowl, add the pumpkin puree, soy yogurt, and Bronxe. Briefly mix everything with a hand mixer.
4. Then add all the dry ingredients and a little tonka bean zest. Briefly mix on medium speed.
5. Pour the batter into the prepared baking pan and bake for about 30-35 minutes. Test with a toothpick if the batter is cooked through.
6. Let the finished pumpkin bread cool briefly in the pan, then cool completely on a wire rack (without the baking pan).
7. Finally, whisk together the ingredients for the glaze and pour it over the pumpkin bread.
Za pomikanje po diaprojekciji uporabite puščici levo/desno ali povlecite levo/desno, če uporabljate mobilno napravo
