This pumpkin bread is a fantastic way to welcome fall. And using ramekins means you don’t need to bake a whole loaf! Made with warm spices—cinnamon, nutmeg, and clove—this classic autumn treat bakes up perfectly moist and flavorful.
Reprinted from Easy Plant-Based Cooking for Two by Lei Shishak (Skyhorse Publishing, 2022)
Ingredients
Ingredients
¼ cup
whole grain all-purpose flour
¼ cup
whole wheat flour
¼ cup
almond flour, sifted
1 tsp
baking soda
½ tsp
cinnamon
¼ tsp
nutmeg
¼ teaspoon
sea salt
⅛ tsp
baking powder
⅛ tsp
ground cloves
½ cup
pumpkin puree
¼ cup
date paste
¼ cup
water
2 Tbsp
unsweetened applesauce
1½ tsp
vinegar
½ tsp
vanilla extract
1 tsp
pepitas
Instructions
Instructions
1. Preheat the oven to 350°F. Prepare two (8-ounce) ramekins and set them aside.
2. In a medium bowl, whisk together the flours, baking soda, cinnamon, nutmeg, salt, baking powder, and cloves.
3. In a large bowl, whisk the pumpkin, date paste, water, applesauce, vinegar, and vanilla until smooth. Add the dry ingredients to the wet and whisk until combined.
4. Transfer the batter to the prepared ramekins. Sprinkle the tops with pepitas, pressing down slightly on the seeds so they stick to the batter.
5. Bake for 22 minutes or until an inserted toothpick comes out clean.
6. Let sit for 10 minutes before inverting onto a wire rack to cool.
