Plain & Simple Vegan Super Moist Pumpkin Bread

Autumn is just about here, the air is cooler and leaves are beginning to fall.  What better way to start out the season than to make pumpkin bread.  I made this bread for my family Sunday night and it was devoured...gone within the hour!  One man, a 2 year old and 11 month old ate the whole thing.  Since I'm a new vegan the pumpkin bread below is the first pumpkin recipe I've ever made without dairy products.  I also substituted stevia instead of granulated sugar, since I don't use that in my baking either.  This pumpkin bread is plain & simple!  The texture is evenly moist with a crunch from the toasted pumpkin seed.  I have an alternate recipe for this pumpkin bread which is a pumpkin spice cake-bread with cinnamon toasted pumpkin seed, but that will be in another post.  Keep checking back for more recipes! 

Ingredients

3 cup organic spelt flour

1/2 cup Stevia Extract In The Raw

1 tsp organic ground cinnamon

1/2 tsp organic ground nutmeg

1 tsp baking soda

1/4 tsp sea salt

15oz can organic pumpkin puree

1/2 cup Silk vanilla almond milk

1/3 cup olive oil

Preheat oven to 350 degrees.  Toast 1/4 cup organic pumpkin seeds on baking sheet for about 15 minutes.  In a large bowl, stir together the flour, stevia, baking soda, salt, nutmeg and cinnamon.   Add the pumpkin puree, oil and almond milk, and mix until all the flour is absorbed. Bake for 50 - 55 minutes or until a toothpick inserted in the center comes out clean.