Minimalist Baker · by Minimalist Baker★ 4.8 (24)
Vegan Pumpkin Currant Bread
NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 5%
CARBS 31G70% OF CAL
4G FIBER13G OTHER15G TOTAL SUGAR
FAT 6G30% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A dense, moist vegan pumpkin bread made with flax eggs and almond milk, sweetened with maple syrup. A healthier fall quick bread.
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View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 ½ Tbsp flaxseed meal ((to make flax eggs))
- 4 Tbsp water ((to make flax eggs))
- 1 cup pumpkin puree
- 1/3 cup maple syrup or agave ((sub honey if not vegan))
- 1/4 cup brown sugar
- 3 Tbsp avocado or olive oil
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp sea salt
- 1/2 cup unsweetened almond milk
- 1 cup whole-wheat pastry flour ((or sub 1/2 all-purpose 1/2 whole wheat))
- 1/3 cup oat flour
- 1/4 cup dried currants, cranberries, or cherries ((or sub chocolate chips or nuts))
At a glance
PER SERVING · TIME 60M
CAL 9%·PRO 5%
CARBS 31G70% OF CAL
4G FIBER13G OTHER15G TOTAL SUGAR
FAT 6G30% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 154mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 152mg
- Calcium
- 55mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 154MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.