Vegan Pumpkin Bread

Servings: 10-12 Prep: 15 minutes Cook Time: 1 hour and 10 minutes

Ingredients

1 Tbsp Ground Flaxseeds

2.5 Tbsps Water

15 Ounces of Canned Pumpkin Puree

1 1/4 Cups Brown Sugar

1/2 Cup Canola Oil

1/4 cup Almond Milk

1 3/4 Cups All-purpose Flour

1 Tsp Baking Soda

1/2 Tsp Baking Powder

1/2 Tsp Salt

2 Tsp Ground Cinnamon

1/4 Tsp Ground Nutmeg

1/4 Tsp Ground Cloves

1/2 Cup Sugar

1 Cup Oats

1/4 Cup Chilled Margarine, diced

Directions

Preheat oven to 350 degrees Fahrenheit. Grease loaf pan.
In a small bowl or cup, add ground flaxseeds with water, and set aside.
In a large bowl, combine the pumpkin, brown sugar, canola oil, almond milk, and extracts with a rubber spatula.
Mix in the flaxseed "egg."
Add in the flour, baking soda, baking powder, salt, and spices.
Mix with a spatula until all the dry ingredients are smoothly mixed into the wet ingredients. Be careful not to over-mix.
Pour into prepared loaf pan.
For the topping: combine the oats, sugar, and margarine together and pour on top of the bread batter.
Bake for 1 hour and 1o minutes or until a knife comes out mostly clean. ( Because the pumpkin is very wet, there may be some cake-like crumbs on the knife.)
Cool for 15 minutes. Serve.

Recipe adapted from Nora Cooks