Pumpkin Bread

Best Fall Treat

Once September 1st hits it is fall in my eyes. Fall is by far my favorite season, and I am so excited to start baking all the fall things starting with this pumpkin bread. This bread turned out way better than I ever thought it would!

If you love fall treats like me but want a dairy-free and egg-free version that we all can enjoy you have to try this. There is even a gluten-free option.

This bread is fluffy, airy, and light. The spices give just the right amount of flavor without being super overpowering. This bread also only has 1/3 cup of added sugar. I personally still think it tastes sweet enough like this without having 1 cup + of sugar.

Vegan butter: any vegan butter will work. If you aren’t vegan traditional butter should also work. Be sure it is MELTED.

Sugar: any granulated sugar will work. If you want this to be refined sugar free, use coconut sugar.

Nondairy milk: any nondairy milk will work. I used unsweetened original almond milk.

Pumpkin pie spice: if you don’t have this, you can just do a mix of ginger, cloves, and cinnamon.

Chocolate chips:  any chocolate will work. You can also omit if you don’t want the chocolate.

I haven’t tested any other flours besides the almond flour and all-purpose flour mix. These flours work well together to create a super fluffy texture. If you are gluten-free, a 1:1 mix of gluten-free all-purpose flour should work.

My favorite part about this bread is you can add whatever you want. Sometimes, I will swap out the chocolate chips for nuts. Or, I will add a vegan cream cheese frosting. The possibilities are endless. This is the perfect fall dessert for that reason.

Ingredients:

• Vegan butter

• Sugar

• Pumpkin puree

• Nondairy milk

• Baking powder

• Pumpkin pie spice

• All- purpose flour

• Almond flour

• Chocolate chips

Recipe:

• 3 tablespoons vegan butter

• 1/3 cup sugar

• ½ cup pumpkin puree

• ¼ cup nondairy milk

• 2 teaspoons baking powder

• 2 teaspoons pumpkin pie spice

• 2/3 cup all-purpose flour

• 1/3 cup almond flour

• Optional: 2/3 cup chocolate chips

Directions:

1.    Preheat your oven to 350 degrees Fahrenheit.

2.    Line a baking pan with parchment paper or spray with cooking spray.

3.    In a small bowl melt your butter.

4.    Transfer to a larger bowl and add in the sugar, pumpkin, and nondairy milk

5.    Stir well.

6.    Add in the baking powder, pumpkin pie spice, all-purpose flour, and almond flour.

7.    Stir until a batter is formed.

8.    Fold in the chocolate chips.

9.    Transfer to baking pan and bake for 35-37 minutes.

Allow to completely cool before slicing into it. If you choose to add frosting, make sure it is also completely cooled.

Be sure to store this in the refrigerator or freezer. The bread should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out 