Vegan Pumpkin Bread with Himalayan Tartary Buckwheat
This recipe is organic and gluten-free
Equipment
Ingredients
- 1 cup organic flour.
- 1/2 cup HTB flour.
- 1 cup pumpkin puree.
- 1/3 cup plant milk.
- 2 chia eggs.
- 3 1/2 tsps. pumpkin pie spice.
- 3/4 tsp. vanilla extract.
- 6 tbsps. vegan butter.
- 1/4 tsp. baking powder.
- 1 tsp. baking soda.
- 1 1/3 cup date sugar or brown sugar/date blend.
- 3/4 cup walnuts, pecans, or both.
- 1/2 cup optional raisins, dates, or both.
- 1 tsp pink salt.
Instructions
- All ingredients should be at room temp. Preheat oven to 350 and whisk all the dry ingredients except sugar in a mixing bowl.
- In another bowl beat the vegan butter with a mixer until smooth and add the sugar, chia eggs, and the pumpkin last, lightly mixing.
- Add the flour mix, beat on low until smooth, then stir in the nuts and fruit.
- Spread evenly in a 9 x 5" loaf pan and bake on the center rack until a toothpick inserted into the center comes out dry, about 45-60 minutes.
- Unmold after cooled and transfer to plate.
Nutrition
Calories: 168kcal
Tried this recipe?Let us know how it was!
As an Amazon Associate, we earn commissions from qualifying purchases.