Vegan Pumpkin Bread

INGREDIENTS:

• 1 cup buckwheat flour
• 1 cup pumpkin puree
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 cup coconut oil, melted
• 6 Tablespoons pure maple syrup
• 1 teaspoon vanilla
• 1/4 cup water
• 1 teaspoon baking soda
• 1 tablespoon apple cider vinegar

INSTRUCTIONS:

1. Preheat your oven to 350F and line a standard loaf pan with parchment paper. (Not to be confused with wax paper)
2. In a medium mixing bowl, whisk together the buckwheat flour, cinnamon, ginger, cloves and baking soda, then stir in the pumpkin puree, melted coconut oil, maple syrup, vanilla and water.
3. Finally, add in the apple cider vinegar, which will help the loaf rise when it reacts with the baking soda.
4. Transfer the batter to the lined loaf pan, and smooth the top with a spatula. Bake at 350F for 50-60 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing and serving.

SEE MORE:

• GLUTEN-FREE BREAD WITH BLACK CUMIN
• COCONUT FLOUR LOAF BREAD RECIPE

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