A fall favorite! Pumpkin bread is a wonderful fall treat and goes so well with any meal.
I love pumpkin! It’s so good in so many recipes! Muffins, ice cream, pudding, pie, and so much more!
fresh pumpkin will work just as good as canned as long as it’s not too watery.
up until recently I did not Know that canned sweet potato and canned butternut squash was available. So this bread could be in many flavors.
Sweet potato bread. Substitute the pumpkin for sweet potato purée or mash.
Butternut squash bread. Use canned butternut squash or make your own.
Gluten free option
use gluten free flour instead of regular. Note:*i have not made this bread gluten free before*.
use butter instead of coconut oil for a buttery option.
I love to make the same banana or pumpkin bread and just add in new flavors and toppings.
Vanilla bean. Vanilla bean will hive this bread a fantastic vanilla flavor.
Nuts. Walnuts, cashews, peanuts, or any other nuts will do great in this bread!
Seeds. Sunflower seeds will taste great!
Nut/seed butter. Nut or seed butter will taste wonderful on a fresh slice of this bread, but adding it to the batter might be even better!
Fresh/frozen fruit. Fruit will be one of the best add ins!
Others. Raisins, protein powder, wheat germ or any toppings/add ins like this will work well in almost any bread.
Note:*making pumpkin bread will make your house smell wonderful like the fall session!
Makes: 1 loaf
2 cups of flour.
1/2 cup of sugar.
1 tsp baking powder.
1 tsp baking soda.
2 tsp pumpkin pie spice (I like extra cinnamon).
1/8 tsp-1 pinch of sea salt.
1 tsp of vanilla.
1/3 cup of vegan or dairy free milk.
1/3 cup of coconut oil (or butter).
1 15-oz can of pumpkin purée.
preheat the oven to 350•f.
put all the dry ingredients into an electric mixer and mix. Add the wet ingredients and continue to mix.
grease a loaf pan and pour in the batter.
bake at 350•f for 50-60 mins or until knife inserted comes out clean.
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