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Pumpkin Molasses Bread


2 cups oat flour (I always make my own)

1/2 cup brown sugar

1/2 cup granulated sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 tsp cloves

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamom

1/2 cup warm melted butter

100g vegan egg replacement of choice (I use boiled flax liquid)

1 cup homemade pumpkin puree

1/4 cup molasses


Preheat oven to 350 degrees. Grease loaf pan (I recommend using a metal one so the bread bakes at a more consistent temperature and you don't get that line of uncooked bread at the bottom of the loaf). Place a strip of parchment paper about 4 inches thick horizontally across the loaf pan so it drapes over each side. This will make removal later a lot easier.

Making the Pumpkin Molasses Bread:

To a mixing bowl combine oat flour, baking soda, baking powder, and spices. Whisk to combine. In a separate vessel add vegan egg, warm melted butter, pumpkin puree, sugars, and molasses. Whisk until completely emulsified. It should be a rich and dark caramel like consistency. Next, slowly incorporate dry ingredients into wet ingredients a little bit at a time. Pour batter into loaf pan, sprinkle with a mix of brown and granulated sugar. You can also make cinnamon sugar pumpkin seeds and place those on top before baking as well. Bake for 50-60 minutes. Once the loaf is just done open the oven and allow it to sit with the oven door open for 4-5 minutes. This will prevent it from sinking. Exposing a baked good to a cooler temperature too quickly can cause it to collapse. Allow to cool. Remove from tin by grabbing the draping parchment paper and lifting the bread slowly and carefully.

My favorite way to eat this is to top it with a thick layer of dairy free cream cheese.

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