Before turning vegan my go-to pumpkin bread was the one from Starbucks. The texture and taste of the pumpkin bread begging me to have more. But I have made some changes and I am not sure if the bread contains dairy and eggs. So if it does, well I can’t really have it. I was looking for a different alternative but I just came to the conclusion that if I want vegan pumpkin bread I am going to have to make it myself. That way I will know for sure that it’s vegan because I know what I added to the mixture. And so my obsession of pumpkin bread will continue. This recipe is really easy to make and will have your home smelling like fall.
Easy Vegan Pumpkin Bread
Delicious pumpkin bread that is easy to make and will be a seasonal favorite.
- 1/4 cup Chopped Mixed Raw Nuts Used as decoration, add chopped mixed raw nuts on top of the mix when poured into the loaf pan.
Preheat your oven to 350 degrees.
Mix all your ingredients in a large bowl. I like to mix all my dry ingredients first and slowly add my wet ingredients into the mix.
Grease your bread loaf pan with oil (I used a 9X4 pan).
Pop your vegan pumpkin bread mixture into the oven for 45-50 minutes.
When done, let the pumpkin bread cool down for 15 minutes before consuming.
This recipe reminds me of fall. Cold days and cozy nights with warm coffee. I mean pumpkin spice is always a trend as soon as the first leaf falls off the tree. The smell gives me a reminder that the holidays are finally here. I hope you enjoyed this recipe, please leave me a comment if you made this delicious vegan pumpkin bread.