Pumpkin Walnut Bread

Pumpkin Walnut Bread

1/3 cup of coconut oil, melted

1/2 cup of organic sugar

1/2 cup of almond milk, or any other non dairy milk

1 teaspoon vanilla extract

2 cups of flour

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

1/2 teaspoon of Himalayan pink salt

1/2 teaspoon of pumpkin pie spice

1 - 15 ounce can of pumpkin puree

1/2 cup of walnuts, chopped

Directions

1. Pre-heat oven to 350 degrees F
2. In a large mixing bowl, combine oil, sugar, milk & vanilla extract.  Let the mixture sit for 5 minutes until the mixture starts to bubble.
3. In another mixing bowl, combine flour, baking soda, baking powder, salt & pumpkin pie spice.
4. Slowly add the dry ingredients into the wet ingredients, stirring until you have a smooth batter.
5. Add the pumpkin puree and mix.
6. Add the chopped walnuts and mix.
7. Pour the batter in a non stick loaf pan, lightly greased.
8. Bake for 45-60 minutes, until a toothpick comes out clean.
9. Let cool for 30 minutes until serving.

Maple Glaze

1 cup of powdered sugar

1/2 cup of maple syrup

1/8 teaspoon of Himalayan pink salt

1. Mix all ingredients in a small bowl with a whisk until smooth.
2. Pour on top of your pumpkin walnut bread, or store in the refrigerator for up to two weeks.

Enjoy!

- Vegan Food Flip