Vegan Pumpkin Bread

Vegan Pumpkin Bread

Living in a place where the shelves don’t fill with pumpkin-flavored everything during pumpkin season is killing me! 😩

So I decided to take matters into my own hands and make this pumpkin bread. #vegan #pumpkin

I made this without an egg replacement and without sugar. It’s super moist and still sweet. Enjoy!

Oh, and be better than me and let it cool off, cause I just burned the f outta my mouth.

Totally worth it though! Yum!

2 cups whole wheat all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp pumpkin spice
1 tsp cinnamon
pinch salt
1 can pumpkin
1/3 cup coconut oil
2/3 cup pure maple syrup
1/4 cup apple sauce
1/4 cup dairy-free milk
1 tbsp vanilla
Optional: nuts, raisins, chocolate chips, coconut shreds, pumpkin seeds

Preheat the oven to 375 degrees F. Grease and powder a baking loaf pan.

Grab two mixing bowls. In one, mix all the dry ingredients. In the second bowl, whisk together all the wet ingredients. Fold the dry mixture into the wet gently. Add whatever extras you like (nuts, raisins, chocolate chips, coconut shreds, etc.).

Scrape the batter into the pan. Sprinkle with toppings if you wish.

Bake for 20 minutes at 375 degrees F, then loosely tent the pan with foil to keep the top from browning too quickly. Bake for another 35 to 45 minutes (55 to 65 minutes total), until a toothpick inserted in the center of the loaf, comes out clean.

Allow to cool in the pan for a full hour. Enjoy!