Taste of Fall Pumpkin Bread

Once again spooky season is upon us. Time to break out the pumpkin spice and cinnamon. Fall is one of the best times of year, the leaves start to change, the weather starts to cool, pumpkin spice is back in season, but most of all fall has some of the best recipes.

Pumpkin Bread is one of my all time favorite chill day snacks. Its great with some coffee in the morning for breakfast, a midnight snack, or heated up in the afternoon for a quick flavor pick me up. Pumpkin also has some added health benefits, it is high in vitamin A, helps to boost immunity, and is nutrient dense.

This tasty Vegan Pumpkin Bread is just to die for and the perfect addition to any fall movie day. It is oil free, but still super moist because of the apple sauce bringing some nice natural sweetness. Turn on the oven, turn on the TV, and let’s get baking.

Vegan Pumpkin Bread

Ingredients

  • 2 tbsp flax seed
  • 5 tbsp water
  • 2/3 C maple syrup
  • ¼ C unsweetened apple sauce
  • 1 15 oz. can pumpkin puree
  • ¼ C unsweetened original almond milk
  • 1 tsp. pure vanilla extract
  • 2 C white whole wheat flour
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp. cinnamon
  • ½ tsp. all spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Pumpkin seeds
  • Chocolate chips
Ingredients

Preheat oven to 325 degrees F. Combine flaxseed and water in small bowl, let thicken for five-ten minutes. ( This creates an egg substitute for the vegan bread). Line 8×4 bread pan with parchment paper and spray with non-stick baking spray.

In a large mixing bowl, whisk together applesauce and maple syrup until well blended, then combine the flaxseed mixture stirring until fully combined. Add in pumpkin puree, vanilla, and almond milk.

In separate bowl mix together flour, baking soda/powder, and spices. Once combined add to the wet mixture combining to create a thick batter.

Pumpkin bread batter

Add batter to greased loaf pan sprinkle the top with chocolate chips and seeds. Bake for 18 minutes. Add tinfoil to cover top of bread to prevent crust from over crisping. Bake an additional 50 minutes until toothpick is inserted and removed clean from center of loaf.

Place pan on rack let cool for 45 minutes to an hour. Once cooled remove from pan. Allow to further cool or enjoy like this.

*It tastes the best when it is still warm. Enjoy this fall recipe and enjoy this beautiful weather before the scary Chicago winter hits.

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