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YIELD
12 Slices
TYPE
Vegan
TIME
70 minutes
LEVEL
Beginner
- ½ cup of vegan butter, softened
- ⅔ cup of brown coconut sugar
- 3 tablespoons maple syrup
- 2 egg replacer eggs or flax egg, see instructions on package
- 1 cup of canned unsweetened pumpkin purée
- 1 cup (about 2 large) overripe bananas, mashed
- 1 teaspoon vanilla extract
1-¼ cup of whole wheat flour
¼ cup of hemp flour
1 tablespoon of hemp hearts
1 teaspoon of baking soda
¼ teaspoon of baking powder
1 teaspoon of cinnamon
½ teaspoon of pumpkin spice
½ teaspoon of salt
½ teaspoon of orange zest
Preheat an oven to 350F and gather all your ingredients. Below are some of the products I used.
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Mash the bananas in a small bowl, and mix it with all the other wet ingredients and whisk everything together.
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Combine all the dry ingredients into another big bowl. Whisk everything together until uniform.
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Fold the dry ingredients into the wet ingredients, transfer the batter into a greased loaf tin or silicone mold and use a spatula to even out the top.
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Bake in the oven on the middle rack for 1 hour or until a toothpick or skewer is inserted and comes out clean. Cool in the pan for 15 minutes before serving.
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Carefully remove the bread from the loaf pan, slice and serve with more vegan butter!
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