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Recipes » Desserts » Pumpkin Bread
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Reprinted from Easy Plant-Based Cooking for Two by Lei Shishak (Skyhorse Publishing, 2022)


  • 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


  • 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.

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