Fall is my favorite time of year. I love to cozy up in an oversized sweater with a hot cup of tea while binge-watching Stranger Things. If I’m feeling particularly ambitious, I’ll even whip up a loaf of vegan pumpkin bread.
I’m not full-on vegan yet. I’ve been a vegetarian for over 7 years and as of late, I’ve been trying to eat a vegan diet while I’m at home. So when a sweet tooth hit, I took matters into my own hands. After a bit of research and a trip to Trader Joe’s, I managed to create a vegan pumpkin bread recipe that incites compliments from vegans and omnivores alike.
Whenever I make this, the scent of pumpkin and spice fills my entire home with autumnal goodness. And if you’re worried that this will taste like cardboard because it’s vegan– fear not. I simply swapped egg for applesauce mixed with baking powder. It’s just as moist and delicious as you would expect.
If I’ve piqued your interest, take a look at the vegan pumpkin bread recipe below. I adapted it from Love and Lemon’s recipe. Enjoy!
Vegan Pumpkin Bread
Ingredients
- 1.5 cups Flour All Purpose
- 1 cup Pumpkin Puree Canned
- 1/2 cup Raw Sugar
- 1/2 cup Almond Milk
- 1 cup Applesauce Unsweetened
- 1 tsp Baking Powder
- 1/4 cup Olive Oil Extra Virgin
- 3 tsp Pumpkin Pie Spice
Instructions
- Preheat oven to 350 degrees F.
- Mix dry ingredients in a large mixing bowl.
- Mix wet ingredients in a medium mixing bowl.
- Mix applesauce and baking powder in a small bowl until it turns frothy.
- Combine all ingredients in a large bowl and mix until smooth.
- Spray non-stick coconut oil cooking spray on a loaf pan and spoon in mixture.
- Bake for 45 minutes and let cool.
- Enjoy!
Thanks for reading! Have you ever tried vegan baking? Let me know in the comments below. Talk soon!
