Pumpkin Bread with Salted Pepitas

 

 

Pumpkin Bread with Salted Pepitas – sweet and soft pumpkin bread meets crunchy salty pepitas! This bread is great for snacking, breakfast, and cross-country road trips!

 

Pumpkin Bread with Salted Pepitas

It is officially fall!

Autumn?

Whatever – it is time for boots and sweaters and tights and scarves and boots! It is time for warming, comfort foods, it is time for all things pumpkin.

But… I sorta have pumpkin year round, and am not really a fan of pumpkin in my coffee.
*ducks head*

I suppose what I am saying is that I never really go overboard with the pumpkin.

But. I did make you a loaf of pumpkin bread. Actually, two. Perfectly sweet, with a salty seeded topping. That’s the kicker for me – I have always loved pumpkin bread, and now I will think all pumpkin breads need the salty addition.

It is good.

Perfect Road Trip Food

Honeymoon update! This week, our road trip finds us in the Black Hills and the Badlands. Yesterday we saw Devil’s Tower in the morning and Mt Rushmore later in the afternoon- both incredibly spectacular and we had a perfect day to walk around.

Rushmore was a first for both of us, we were like two giggly kids in awe of this greatness – we have some fun “fifth face” photos I will share later. We even met a carver – Nick Clifford happened to be there, we talked with him (and his lovely wife!) and he signed a book for me.

We are driving through some gorgeous country, and enjoying every minute. I brought these loaves with us, and they are already gone.

 

Pumpkin Bread with Salted Pepitas

inspired by Pecan Topped Pumpkin Bread

YIELD: 1 loaf / 10 slices

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

2 tablespoons flax seed, freshly ground
1/3 cup coconut water (or water)
1 cup vegan sugar
1/4 cup coconut oil
1/4 cup coconut milk
1 cup pumpkin puree
1 1/2 cups gluten free all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 cup salted pepitas (bulk food section)

INSTRUCTIONS:

Preheat oven to 350 °F. Spray a loaf pan and line with parchment.

Grind flax seed in blender, coffee grinder. Place ground flax in a bowl, add water and stir. Place in refrigerator to set into gel (this equals / replaces two eggs).

In large mixing bowl, stir together sugar, coconut oil, coconut milk, and pumpkin.

Add on top without mixing: flour, baking powder, baking soda, pumpkin pie spice. Mix the baking powder, soda and spice into the flour, then mix flour into pumpkin coconut mixture. Stir in flax gel.

Pour into prepared (parchment, spray) loaf pan.

Top with salted pepitas.

Bake at 350 °F for 30-35 minutes or until inserted toothpick comes out clean.

Allow to cool 10 minutes before removing from pan – then set on cooling racks to cool completely.

Yes, please.

 

 

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ABOUT KRISTINA: Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.

 

 

 

 

 

 

printable Pumpkin Bread with Salted Pepitas recipe:

Yield: one loaf / 10 slices

Pumpkin Bread with Salted Pepitas

Print

Pumpkin Bread with Salted Pepitas - sweet and soft pumpkin bread meets crunchy salty pepitas! This bread is great for snacking, breakfast, and cross-country road trips!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 2 tablespoons flax seed, freshly ground
• 1/3 cup coconut water (or water)
• 1 cup vegan sugar
• 1/4 cup coconut oil
• 1/4 cup coconut milk
• 1 cup pumpkin puree
• 1 1/2 cups gluten free all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 cup salted pepitas (bulk food section)

Instructions

1. Preheat oven to 350 °F. Spray a loaf pan and line with parchment.
2. Grind flax seed in blender, coffee grinder. Place ground flax in a bowl, add water and stir. Place in refrigerator to set into gel (this equals / replaces two eggs).
3. In large mixing bowl, stir together sugar, coconut oil, coconut milk, and pumpkin.
4. Add on top without mixing: flour, baking powder, baking soda, pumpkin pie spice. Mix the baking powder, soda and spice into the flour, then mix flour into pumpkin coconut mixture. Stir in flax gel.
5. Pour into prepared (parchment, spray) loaf pan.
6. Top with salted pepitas.
7. Bake at 350 °F for 30-35 minutes or until inserted toothpick comes out clean.
8. Allow to cool 10 minutes before removing from pan - then set on cooling racks to cool completely.

Nutrition Information:

Yield:

10

Serving Size:

one slice
Amount Per Serving: Calories: 152

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.