Having a family member with an allergy is something many people can relate to. But when that allergy is eggs, you suddenly realize just how many meals, snacks, and baked treats are off the table. That’s when I started experimenting with vegan version...
Sections
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Ingredients
Ingredients
1. Preheat your oven to 350°F.
2. Grab a loaf pan and grease or line it.
3. Mix all of your wet ingredients (this includes the brown sugar) in one bowl and your dry in the other.
4. Slowly combine the dry ingredients into the wet until fully combine...
1 Cup Pure Pumpkin Purée
Organic Pumpkin Puree
1/2 Vegetable oil. (You can also use melted vegan butter or your preferred oil.)
Vegetable Oil
1/4 Cup Oat Milk
(You can also use almond, hemp, soy, etc)
Oat Milk
1 Tsp Vanilla Extract
Vanilla Extract
1 1/4 Cups Brown Sugar
(I like to do half of it light brown sugar and half of it dark brown sugar but it doesn't matter too much)
Light or Dark Brown Sugar
1 3/4 Cups All Purpose Flour
Flour
1/2 Tsp Baking Powder
Baking Powder
1 Tsp Baking Soda
Baking Soda
Pinch of salt
Salt
1 1/2 Teaspoon Cinnamon
Cinnamon
1 Teaspoon Pumpkin Spice
Pumpkin Spice
You can totally throw anything else in there before you bake it! Walnuts, chocolate, whatever sounds good! I just measure with my heart. :) You can also make a top it with cinnamon sugar crumble before baking, or a light icing after it's cooled!
