We are officially entering the later weeks of October, which means it’s starting to *really* feel like fall and we are so here for it. The air is crisp, the leaves are turning and filling the ground with vibrant hues of red and orange… the vibes are RIGHT! What better way to welcome it all in than with a delicious autumn recipe?!
The recipe for the perfect, plant-based pumpkin bread is the best way to welcome the new season with open arms. So it’s time to put on your coziest knits, light that seasonal candle you’ve been waiting to break in, and get baking! Here’s everything you need to know:
• 2 cups flour all-purpose or whole wheat flour• 1/2 cup sugar• 1 teaspoon baking powder• 1 teaspoon baking soda• 1 tablespoon pumpkin pie spice• a pinch of salt• 1 teaspoon of vanilla• 1/3 cup plant milk• 1/3 cup coconut oil• 1 can (15 oz) pumpkin puree• Vegan chocolate chips
• Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.• In a mixing bowl, whisk together all of the dry ingredients.• In a separate bowl, stir in the pumpkin puree, plant milk, coconut oil, and vanilla Mix until the wet ingredients are well combined.• Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; a few lumps are totally fine.• Fold in vegan chocolate chips to your liking.• Pour the batter into the prepared loaf pan, spreading it evenly.• Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.• Let the pumpkin bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.• Slice your pumpkin bread and enjoy the warm, spicy, and comforting flavors of autumn!
Whether you're making this deliciousness for just you or sharing it with your crew, this recipe will absolutely fill your home with the delightful scents and tastes of the season. So, go ahead: and welcome autumn in style with this homemade pumpkin bread from Pura Vida!