1 Bowl Vegan Pumpkin Bread

veganricha.com

Alicia Jacobs

subheading: Dry:

1¾ cups ( 218.75 g) flour I use all Spelt flour or 1 cup whole wheat pastry flour + ¾ cup unbleached white

½ cup ( 60 g) powdered sugar Use 2 tbsp more for sweeter

¼ cup ( 40 g) brown sugar or coconut sugar or other sugar of choice

2¼ tsp ( 2.25 tsp) baking powder

¼ tsp ( 0.25 tsp) baking soda

¼ teaspoon ( 0.25 teaspoon) salt

2 to 4 tsp pumpkin pie spice or use 1½ tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves

3 to 4 tbsp chopped walnuts or pecans or omit to make nut-free

3 tbsp mini chocolate chips or craberries or currants

subheading: Wet:

1 cup ( 49.1 oz) + 2 Tbsp pureed pumpkin not pumpkin pie mix

½ cup ( 122 ml) non dairy milk

3 to 4 Tbsp ( 4 Tbsp) oil

1 tablespoon molasses or use maple syrup

1 tsp lemon juice

pumpkin seeds or vegan mini chocolate chips for topping optional

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