Vegan Pumpkin Bread Recipe: Husband and Toddler Approved

With the official start of fall right around the corner, I have started dusting off the many pumpkin recipes in my collection and embracing the change in the season. I have an extreme addiction to all things pumpkin, and have found it to be a lot easier (and more enjoyable) to bake them myself instead of trying to find vegan options at stores and bakeries. Enjoy this easy, low sugar, and extremely yummy pumpkin bread recipe!

Ingredients

2 cups unbleached all-purpose flour

¼ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

½ teaspoon salt

1 ½ cups (or 15 oz can) of pumpkin puree

½ cup canola oil

½ cup unsweetened coconut milk

½ cup evaporated cane sugar

½ cup brown sugar

1 teaspoon vanilla extract

1 banana, mashed

Steps

1. Preheat your oven to 350ºF

2. Lightly oil a large loaf pan (9x5) and dust with flour

3. Mix together the flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.

4. In a separate bowl, beat together the pumpkin puree, canola oil, and unsweetened coconut milk until they are well combined. Add the cane and brown sugar, vanilla extract, and mashed banana, and beat until you have a creamy texture.

5. Add the flour mixture to the pumpkin mixture (or vice versa) and stir or beat until all of the ingredients are thoroughly mixed together.

6. Pour the batter into your pre-oiled and floured pan and bake for one hour.

7. Remove your bread from the oven and let it cool on a wire rack completely before diving in!

If you try this, or adapt it to fit your needs (maybe gluten-free?) or likes (perhaps some raisins or walnuts?), I would love to hear how it turned out!

Love, Laughter, & Light,

Julia