3 cups all-purpose flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon all-spice
3/4 cup vegan butter softened
2 1/4 cup sugar
3 vegan eggs (we combine 3 tbsp ground flax + 9 TBSP water)
2 cups pumpkin puree
2 teaspoons vanilla extract
1 cup vegan buttermilk (We measure 1tbsp vinegar + enough vegan milk to make 1 cup. We use coconut or oat milk)
Preheat oven to 275 F.in a medium sized bowl,
Sift together flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Set aside.
In a large bowl, cream together vegan butter and sugar. Mix in flax eggs. Mix in the pumpkin puree. Stir in vanilla extract.
Stir in half of the dry mixture into the wet mixture just until combine.
Stir in half of the vegan buttermilk.
Add in the rest of the dry mixture and then stir in the rest of the vegan buttermilk. Be sure to stir gently and just until combined.
Pour batter into two greased and floured loaf pans.
Bake for 1 hour and 10-20 minutes or until golden and a toothpick inserted into the center comes out clean. Be careful not to over bake and keep in mind that the bread will continue to bake as it cools down.
Let cool before removing from pan and slicing. Enjoy!