This vegan pumpkin bread is a tasty treat that anybody can enjoy.
Make the flax egg replacement first, so it has time to thicken while you are preparing everything else.
Mix the flour, salt, baking soda, baking powder and pumpkin pie spice in a medium bowl, and set aside.
In a stand mixer bowl add the sugar, mashed banana, oil, plant-based yogurt, pumpkin, flax egg and vanilla.
Top with the oats for garnish (optional).
Cook at 350 degrees until toothpick comes out clean, about 65 minutes.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Use all purpose flour for best results. I have tested this recipe with whole wheat pastry flour (not the same as regular whole wheat), and it worked great too. Some flours do not do well with flax eggs, FYI. I plan to test this with more flours later.
For an oil free option, this recipe still works really well if you choose to eliminate the oil. My kids, who could care less about oil or any nutrition, happily gobbled down the loaf I tested this way. It results in a slightly tougher crust. The banana, pumpkin and yogurt give it plenty of moisture to still have great texture. 👌🏻
Any plain, plant-based yogurt should work fine in this recipe. I used plain Silk soy yogurt.👌🏻 I have also tested it with homemade Instant Pot soy yogurt.