My ideal world would be a perpetual Fall. (So we should probably move from Atlanta then, huh?). When I start to see back to school things in the stores, I am in full Fall mode. Since I am recently vegan, I have already been testing out my pumpkin recipes sans all the yummy non-vegan things. This pumpkin bread though... INSANELY DELICIOUS, and no one will know that it is vegan!
A few of the vegan staples in baking are applesauce, nutritional yeast, and flax seed. The applesauce and flax seed (ground, mixed with water) are your typical egg replacers in baked goods. In this recipe, I used applesauce as my egg replacer. This recipe can also easily be GLUTEN FREE as well. Just substitue the flour for gluten free flour, I just did not have any on hand.
This recipe will make two loaves of yummy pumpkin bread, so it is a great way to be nice to that grumpy neighbor, co-worker, or to bless a family member with! I love to grab the tin foil loaf pans, and have them on hand for this very reason. So let's get right to the good stuff!!
2 Cups Flour (gluten free, wheat, etc.)
1/2 Tsp Baking Soda
1 Tbs Baking Powder
1 Cup Sugar
1 Tsp Cinnamon
1/2 Tsp Nutmeg
1/2 Tsp Salt
1 Cup Pumpkin (Canned) **not pumpkin pie filling**
1/2 Cup Almond Milk (or any non-dairy)
2 Tbs Maple Syrup
1/3 Cup Applesauce
2 Tsp Vanilla Extract
1 Tbs Cinnamon
1 Tbs Sugar
1 Cup Chopped Pecans
1. Preheat oven to 350
2. Grease 2 loaf pans (I used coconut oil)
3. Mix dry ingredients. Stir in wet ingredients and mix all that shizzzz
4. Fold half the batter into the first loaf pan, and the second half into the second loaf pan.
5. Topping: Mix the cinnamon and sugar and sprinkle half on one loaf, half on the other. This will create a crunchy layer that makes the bread so good!
6. Chop the pecans and sprinkle on each loaf on top of the cinnamon and sugar layer!
7. Place loaves in oven and let them bake for 45 min. (Tip: Once you start to smell the loaves, they are close to being done).
NEXT, pour yourself a large cup of coffee, and ENJOY!!