Aside from my pumpkin cheesecake recipe (that is the opposite of plant-based), this bread is a must bake to add to your holiday season. It is vegan, gluten-free, refined sugar-free, and moist AF.
Ingredients
1 cup buckwheat flour
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup pumpkin puree (canned or fresh)
1/2 cup mashed banana
1/3 cup maple syrup
1/4 cup plant milk (I used coconut)
2 tbsp coconut oil
1 tsp apple cider vinegar
1 tsp vanilla
1 cup + 2 Tbsp fresh or dried cranberries (I used fresh and cut them in half)
1/4 cup pumpkin seeds
Directions
Preheat oven to 350 degrees. Grease a loaf pan.
In a medium-sized bowl combine the dry ingredients. Set aside.
In a large bowl with an electric mixer or spatula, blend the wet ingredients, just until combined.
Add the bowl of dry ingredients to the wet mixture. Mix just until combined, don’t over mix.
Fold in cranberries.
Pour batter into loaf pan. Top the batter with cranberries and pumpkin seeds, bake for 25 minutes, or until toothpick inserted in center comes out clean.
Enjoy! Please let me know if you make this recipe and what you think! Xo
