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Vegan Blueberry Pumpkin Quick Bread

Last weekend I picked up another flat of blueberries at the farmers market, Walker was very happy – and ate ¼ of them on the way home from the farmers market. If anyone buys into the “nature’s candy” theory, it is that toddler! I adapted a blueberry pumpkin bread recipe, converting it to be both vegan and also no added fat – expect for the streusel. The banana filled in for oil. Moist and said toddler happily munched on it, he was howling while I was taking photos. Trying to grab the heel off the tray. At least someone appreciates my cooking 😉

For the pumpkin I call for Farmers Market Organic Pumpkin. Why? I have found it be much higher quality than Libby’s. It is thick, vibrant color and not…watery. Which sadly a lot of canned pumpkin is. Amazon has it for a good price, if you buy a dozen cans (it is cheaper to buy it than to buy Libby’s conventional growed pumpkin in the store!). For me, I happen to use a lot of pumpkin so it is a win-win.

Blueberry Pumpkin Quick Bread

Ingredients:

  • 1 2/3 cups white whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • 1 cup Farmers Market Organic Pumpkin
  • ¼ cup unsweetened coconut milk
  • 1 ripe banana, mashed
  • ½ cup brown sugar, packed, preferably organic and handmade
  • 1 Tbsp ground flaxseed meal + 3 Tbsp cool water
  • 1 cup ripe blueberries
  • 1 Tbsp white whole wheat flour

Streusel Topping –

  • 2 Tbsp white whole wheat flour
  • 2 Tbsp granulated sugar, preferably organic
  • ¼ tsp ground cinnamon
  • 1 Tbsp neutral vegetable oil, such as sunflower

Directions:

Preheat oven to 350°, lightly oil a glass or ceramic quick bread size pan.

Combine the streusel ingredients in a small until crumbly, set aside.

Whisk the flour through allspice together in a small bowl.

Soak the flaxseed in water for 10 minutes, whisk until thick. Add in and whisk the pumpkin, coconut milk, bananas and brown sugar till smooth.

Add dry to wet, beating till smooth. Toss the blueberries with the 1 Tablespoon flour, add to batter, gently fold in.

Spread in prepared pan, smooth out. Sprinkle streusel on top. Bake for 1 hour or until golden and a toothpick comes out clean. Let rest for 5 minutes, then turn out on a cooling rack. Let cool fuklly before slicing.

For best taste, eat within 24 hours.

~Sarah

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Comments

  1. Looks so yummy – I’m so about pumpkin right now. What is that spread on top?!

  2. Gosh, this looks marvellous ! I’m so loving it! =D

  3. Wow, girl, do you bake every day? You’re starting to make me feel a little inferior? 🙂

    • Yes. Most days I do. The teenager is a bottomless vacuum and right behind is the toddler who seems to be teeth and stomach 😀 Part of why I have no life 😉

      • Haha! I bake a huge batch of muffins once a week and then sometimes we have a dessert on the weekends. I all ready spend too much time in the kitchen as it is 😉

        You are fabulous!

  4. WOW! This looks amazing! I bet I’d eat an entire loaf by myself with noooo problems!

  5. Yay! I’m in for quickbread season!

  6. Waw, Sarah! 🙂 What a stunning creation! The quick bread looks so fenomenal!

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