Fall is officially upon us! And I know lots of you guys aren’t with me on this, but I couldn’t be happier. Fall is my favorite time of year, and summer (which just ended) is my least favorite. So it’s kind of a double win for me. Whether you’re a fan of the season or not, I’m guessing you’re down with some spicy pumpkin deliciousness, right? Most folks seem to be. This vegan pumpkin bread is a delicious and super easy way to get cooking with some pumpkin this fall. I adapted the recipe from both my vegan pumpkin muffins and my vegan banana bread, and then added some vegan chocolate chips, for extra deliciousness. This scrumptious loaf is super easy to make, and excellent when you need a simple dessert. It also works as a sweet breakfast, as an alternative to more traditional fall breakfasts like vegan pumpkin pancakes. Step 7: Bake the loaf until a toothpick or small knife inserted in the center comes out clean. This takes an hour exactly in my oven, but it could be a few minutes more or less for you. Step 1: Preheat your oven to 350°F and grease the inside of a 9-inch loaf pan. Step 8: Place the pan on a cooling rack when it comes out of the oven, then let your vegan pumpkin bread cool completely. Slice, serve and enjoy!
Variations
Skip the chocolate chips. If you’re not a fan of pumpkin and chocolate together, simply omit the chips. I like to sprinkle some pepitas on top of my loaf when I’m making plain pumpkin bread. Nutty pumpkin bread. Replace the chips with chopped nuts such as pecans or walnuts. Brown sugar crust. Instead of topping your pumpkin bread with additional chocolate chips, sprinkle it with a quarter cup of organic brown sugar. Frosted vegan pumpkin bread. Instead of chocolate chips, top your vegan pumpkin loaf with my vegan cream cheese frosting.
More Vegan Pumpkin Recipes
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