Vegan Pumpkin Carrot Bread
User Reviews
4.9
24 reviews
Excellent
Vegan Pumpkin Carrot Bread
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Made in just one bowl with simple ingredients, this vegan pumpkin carrot bread is perfectly moist and full of delicious fall flavor thanks to pumpkin spices and pumpkin puree.
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Ingredients
Wet:
- 1/4 cup oil
- 1/4 cup maple syrup
- 1/2 cup non-dairy milk
- 3/4 cup pumpkin puree
- 1/4 cup sugar
Dry:
- 2 cups flour , I use 1.5 cups all purpose mixed with 1/2 cup whole wheat/spelt
- 2 teaspoons baking powder.
- 1/4 teaspoon baking soda
- 1/3 teaspoon salt
- 1 teaspoon cinnamon
- 1.5 teaspoons pumpkin pie spice
- 10 to 12 dates chopped
- 3/4 cup shredded carrots , pressed between paper towels if too moist
- 3 tbsp shredded coconut optional
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Instructions
- In a large bowl mix all the wet ingredients until well combined.
- Add one and a half cups of flour, baking powder, baking soda, salt and spices and mix well.
- Add the dates and carrots and mix in. At this point, you can add 3 tablespoons of coconut flakes (optional) and mix in.
- The batter should be pretty thick. If its not stiff, add more flour a tbsp at a time(moisture content in Canned pumpkin purees varies, you want a stiff thick batter)
- Transfer the mixture into a parchment lined baking pan. Bake at 365 degrees F for 55 to 60 minutes.
- Cool for 10 minutes then remove from the pan and cool completely.
- Make your frosting and Frost after cooled completely. Top with vegan cream cheese frosting or cashew cream frosting or plain whipped coconut cream. Store: The bread can be stored on the counter for the day and refrigerated for upto a week.
Notes
- Troubleshoot Moisture: breads with Volume moist elements like a pumpkin Purée and carrots can tend to easily have more moisture than What the flour can absorb and that can lead to gummy breads. — Remove excess moisture from the carrots in they are too juicy by pressing them in paper towels. — Some canned pumpkin purees Also can be extra moist which you can remove by placing the pumpkin purée on a paper towel for 10 minutes so the towel and can absorb the excess water that leaks. Make sure that your batter is very stiff.
- For a Gluten-free version make this Glutenfree pumpkin bread .
- Pumpkin pie spice can be replaced with 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon cloves.
- You could try and use spelt flour instead of all-purpose flour or whole wheat flour.
- If you want to add a crunchy element, add some chopped pecans, walnuts or pepitas.
- You can top the bread with the pecans or pumpkin seeds as well and skip the frosting and serve with vegan butter or maple syrup.
- You can use any other chopped or dried fruit in lieu of dates.
Nutrition Information
Show Details
Calories
217kcal
(11%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
133mg
(6%)
Potassium
250mg
(7%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
4998IU
(100%)
Vitamin C
2mg
(2%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 133mg | 6% |
| Potassium | 250mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 4998IU | 100% |
| Vitamin C | 2mg | 2% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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