Vegan healthy pumpkin pistachio bread
The holidays are literally a hair’s breadth around the corner, everyone, and I’m feeling soooooo behind! I have a boatload of recipes I want to store and share here, and I can’t seem to eke out the time to do so. Alongside, all these recipes have been interlaced with all the feels, every which way. The whole gamut of roller coasters and bubbles of pensive stillness. But, time. Speaking of which, you probably don’t have much right now, either, and if you’re here, you’re here for the recipes, right? In that spirit, in an effort to compromise with myself and the need for a good journalistic purge, I’m giving myself permission to lay down some deliciousness with just the bare bones of description. Hopefully, it will mean a little more consistency—and here we go…
Rich pumpkin puree and pistachio butter make the perfect, power-packed pair in this delicately sweet, tender loaf brimming with warming spice. The satisfying heartiness of both pumpkin and pistachio lend just the right amount of bulk to forego, oil, butter, and egg. What’s more, the natural delicate sweetness of both flavors shine and complement each other so beautifully you hardly need added sweetening. This recipe uses just ¼ cup pure maple syrup, but feel free to swap in dates, date sugar, or even cut back altogether! You can do it!
I had the delightful opportunity to sample Seed and Shell Pistachio Butter, which I used for this loaf, but I’m confident you could swap in almond or another nut butter. If you have a chance to get your hands on—or even a finger to lick—Seed and Shell’s product, though, I highly recommend it. Made entirely from premium California-grown pistachios, this unique compelling spread has no added preservatives, sugars, or oils. What’s more, this satisfying source of plant-based protein is incredibly smooth, sweet and savory all at once. Go ahead and toss in flex, chia seeds, chocolate chips, walnuts, raisins, whatever you desire. This is a lovely, light and forgiving load. Let me know what works for you! xo
Pumpkin pistachio bread
1 loaf
2 cups white whole-wheat flour
1/2 tsp. baking soda
2 tsp. baking powder
2 Teaspoons pumpkin pie spice
dash salt
1/4 cup pistachio butter (thin with warm water slightly)
1 15-ounce can pumpkin puree
¼ Cup pure maple syrup
½ Cup unsweetened plant milk of choice
1 Tablespoon apple cider vinegar1 tsp. vanilla
Roasted chopped pistachios, for topping
1. Preheat your oven to 350 F and lightly spray a 9” x 5” loaf pan or line with parchment paper.
In a liquid measuring cup, combine the ½ Cup plant milk and Tablespoon apple cider vinegar and let sit.
2. In a mixing bowl, whisk the flour, baking soda, baking powder, pumpkin pie spice, and salt.
3. Add the pumpkin puree, pistachio butter, maple syrup, milk mixture, and vanilla and stir well to combine. Add additional plant milk or water if the mixture seems too thick.
4. Scoop the bread mixture into the prepared loaf pan and use a butter knife or spatula to smooth out the top.
5. Sprinkle pistachios on top of the bread, if desired. Bake for 45, or until a toothpick comes out clean. Cool, slice, and serve.