I think I can hear you saying, ” This is vegan?!”
Or mabye it’s my own voice in my head. . . but yes, this vegan pumpkin bread really is vegan! No eggs or dairy needed to create this moist, organic deliciousness!
I use this brand of organic pumpkin puree. Not only is the pumpkin organic, but the cans are BPA free as well!
A couple weeks ago, I threw together some vegan pumpkin chocolate chip muffins, using my go-to vegan chocolate cake recipe as a guide. They turned out awesome (will share the recipe soon!), so this is the same recipe sans the chocolate chips!
1 cup organic whole wheat flour
1 cup organic white flour
3/4 cup organic sugar
2 teaspoons baking soda
1 teaspoon salt
1 Tablespoon plus 1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup rice milk
1 vanilla bean pod, scraped OR 1 t. vanilla extract
3/4 cup organic pumpkin puree
1/2 cup olive oil
2 Tablespoons vinegar
2 Tablespoons powdered sugar
1. Combine all dry ingredients in a large mixing bowl. Add rice milk, vanilla, oil, pumpkin puree, and vinegar. Mix quickly with a wire whisk.
2. Pour into a greased loaf pan and bake at 375 degrees, on lowest oven rack, for 30-40 minutes (or until toothpick inserted in center comes out clean).
3. Allow to cool for at least 15 minutes before removing from pan. Dust with powdered sugar.