Vegan Pumpkin Bread
A Vegan Blender pumpkin bread recipe that is baked to perfection! The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is a real crowd pleaser! It cannot get easier than this, use a blender to mix all the ingredients and avoid creating a mess with multiple utensils.
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Servings:
Calories:
Equipment
Ingredients
- 1-½ cup all purpose gluten-free baking flour - I used Bob's Red Mill
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- 1 cup pumpkin puree
- ¾ cup coconut sugar
- ⅓ cup coconut oil
- ½ cup dairy-free milk
- 1 tablespoon vanilla extract
Instructions
Baking Instructions
- Preheat oven to 375* Fahrenheit. Grease a 9 x 5 loaf pan.
- In a blender jar, add the wet and then the dry ingredients and give it a nice whirl on a medium to low speed until it's all combined.
- Don't over mix - up to 1 minutes while using your spatula to scrape down is enough. The batter will be VERY thick.
- "Pour" batter into the loaf pan.Sprinkle some cinnamon sugar on top.
- Bake for 35 -40 minutes. The loaf is finished when a tooth pick comes out clean .
Instant pot instructions
- In your blender, pour in the wet ingredients first and then dump in all the dry ingredients. Close the lid to your blender and blend on low to medium speed until the batter is combined. Don’t over mix it!
- Pour the batter in greased spring form or bundt pan and cover it with foil .
- Add a cup of water to the Instant Pot. Then place the trivet into the pot, and place the foil-covered pans on the trivet. Cover the pot and set the seal to Sealing.
- Set the pot to cook for 55 minutes at manual high pressure.
- Once the cook time is complete, let the pressure release naturally for 10 minutes. Then release the remaining pressure and remove the lid.
- Carefully remove the loaf pans from the pot using oven mitts, and place the bread on a cooling rack. Remove the foil, and allow the bread to cool for a few minutes before removing them from the pans. Cool completely before serving.
Video
Notes
You can substitute whole wheat flour for gluten-free flour. It will need additional few tablespoon of milk.
