Name: Pumpkin Bread
Prep time: 10 min
Cook time: 22 min
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

By Lei Shishak

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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.

Prep: 10 mins Cook: 22 mins

Nut Free Soy Free

Reprinted from Easy Plant-Based Cooking for Two by Lei Shishak (Skyhorse Publishing, 2022)

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

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.