Healthy Pumpkin Bread
A healthy Pumpkin Bread made with coconut oil, less sugar, and topped with vegan caramel!
Servings: 1 loaf
Ingredients
Pumpkin Bread
- 1 ½ cups unbleached flour
- 1 cup canned pumpkin puree plain
- 2 chia eggs or eggs of choice
- ¾ cup packed brown sugar
- ¼ cup refined coconut oil melted
- 1 teaspoon baking powder
- ½ tsp baking soda
- 1 ½ tsp cinnamon
- ¼ heaping tsp sea salt or pink salt
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cardamom
Vegan Caramel Sauce
- ⅓ cup maple syrup
- 3 tablespoon coconut cream From the top of a can of full-fat coconut milk
- ½ tsp pumpkin spice
- ¼ teaspoon pink salt or sea salt
- ½ cup chopped pecans for topping optional
Instructions
Pumpkin Bread
- Pre-heat oven to 400 degrees and oil a loaf pan. I like to brush with refined coconut oil.
- If making 2 chia eggs mix 2 tablespoon chia seeds with 6 tablespoon water and set aside to thicken.
- In a medium mixing bowl whisk together pumpkin, eggs, brown sugar, melted coconut oil, spices, and baking soda and baking powder.
- With a wooden spoon mix in the flour.
- Pour into a loaf pan and bake at 400 degrees for 45 minutes or until a toothpick or knife inserted comes out clean. While bread is cooling make caramel.
Vegan Caramel Sauce
- In a small saucepan over medium-low heat bring maple syrup to a simmer.
- Whisk in 3 tablespoon coconut cream. (not coconut milk)
- Simmer for around 10 minutes watching it closely as it begins to thicken.
- Whisk in pumpkin pie spice and salt.
- Turn heat off and let it set for several minutes and while it cools it will get thicker.
- Drizzle over pumpkin bread and top with chopped pecans if desired.
Notes
See post for dairy alternatives