Vegan Pumpkin Bread in the Blender

A quick and easy vegan pumpkin bread whipped up in the blender. This bread could not be easier, but don’t worry if you don’t have a blender, it’s totally acceptable to use a little elbow grease, a spoon and bowl!

Course Snack

Cuisine American

Prep Time 8

Cook Time 50

Total Time 58

Servings slices

Calories 119

Author Kim

Ingredients

1 1/2 cups whole wheat pastry flour all-purpose, whole wheat or spelt flour would also work
1/2 cup rolled oats
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2/3 cup almond milk other milks will work
1/2 cup maple syrup
1 cup pumpkin puree not pumpkin pie filling
1/2 apple cored and halved
1 1/2 tablespoon ground flax

Instructions

Preheat oven to 350 degrees F. and spray an 8 x 4 loaf pan with an all-natural cooking spray.
Add all dry ingredients (except flax) into the pitcher of blender. Turn blender on for just a few seconds to sift ingredients. Transfer dry ingredients to a mixing bowl.
Add all wet ingredients (including flax) into the pitcher of blender. Blend until smooth and apple is fully blended.
Pour wet ingredients into dry ingredients and stir with spoon. Don't overmix, as batter will become tough.
Transfer batter to loaf pan and bake for 45-50 minutes and until toothpick inserted in the center comes out clean.
Allow bread to cool in loaf pan for about 20 minutes before transferring to a wire cooling rack or plate. Bread will lift easier from the loaf pan, if you run a butter knife around the edges.

Notes

Double this and make two loaves - one for now and one for the freezer!

Adapted from Blendtec

Nutrition