Cold weather is here and that can only mean one thing – it’s time for pumpkin recipes! What is it about pumpkin that makes everything taste so much better? Does it remind of us the holidays? Being bundled up on a cool, crisp fall day? Dpending time with our family & friends?! We really don’t have the answer to those questions, but we do have the answer to a pumpkin craving! We have come up with a recipe for a pretty darn delicious vegan Pumpkin Bread!
Our vegan Pumpkin Bread is super simple to make, like most of our recipes! We try to eliminate “extra” ingredients so in this recipe we saved you running out to buy pumpkin pie spice by creating our own! Cinnamon, ginger spice, nutmeg and ground cloves blend together perfectly with the pumpkin puree.
When you’re buying pumpkin puree be sure that you aren’t buying pumpkin pie filling because that isn’t what you want! Pure, delicious pumpkin for us please!
Vegan chocolate chips pair nicely with this recipe but if that isn’t your jam feel free to add in chopped nuts, dried fruits, or keep it plain. We sprinkled some extra chocolate chips on top of the loaf before we placed it in the oven to make it look pretty! You could totally sprinkle pumpkin seeds on top, some sugar granules or whatever you prefer!
Happy pumpkin season!
Vegan Pumpkin Bread
- 2 1/2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 cup White Sugar
- 1/2 cup Light Brown Sugar
- 1 cup Almond Milk
- 1 cup Pumpkin Puree
- 1/4 cup Coconut Oil Melted
- 1 tsp Lemon Juice
- 1/2 tsp Cinnamon
- 1/2 tsp Ginger Spice
- 1/4 tsp Nutmeg
- 1/8 tsp Ground Cloves
- 1/2 cup Vegan chocolate chips Or chopped dark chocolate
Preheat oven to 350F.
Grease and prepare a standard 8.5 x 4.5 inch loaf pan.
In a large bowl whisk together all of the dry ingredients. (All purpose flour, baking powder, baking soda, white sugar, brown sugar, cinnamon, ginger spice, nutmeg and cloves).
In a separate bowl whisk together all of the wet ingredients.
Pour the wet ingredients into the dry and using a wooden spoon mix together. Mix until fully combined but don’t over mix.
Fold in the chocolate chips until well incorporated.
Place in the oven and bake for 50 to 55, until a toothpick inserted into the middle comes out clean.
Remove the pumpkin loaf from the oven and let sit it the pan for 10 minutes, then remove and allow to cool completely on a wire rack.