The most delicious, easy, moist, plant-based pumpkin bread that is perfect for getting into the fall mood (and making your house smell heavenly.) I recommend cozying up next to a fireplace with a warm latte and a slice (or two) of this bread to fully embrace the season!
Prep time: 20 minutes | Cook time: 60 minutes | Allergens: Wheat | Category: Dessert
Ingredients:
- 2 cups flour (I used all purpose)
- 3/4 cups sugar (I used white)
- 1 tablespoon pumpkin spice (or a mix of cinnamon, ginger, and nutmeg will do)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract (I used 2 tsp of vanilla imitation)
- 1/3 cup plant milk
- 1/3 cup oil (I used vegetable)
- 1 can pumpkin pie filling (or pumpkin puree. You may need to add more sugar if using puree)
- 3/4 cup chocolate chips
- 1/3 cup butter (optional, used for glaze)
- 2.5 – 3.5 cups powdered sugar (optional, used for glaze)
- 1 – 2 tbsp plant milk (optional, used for glaze)
- 1 tsp pumpkin spice (optional, used for glaze)
- 1 tsp vanilla (optional, used for glaze)
Instructions:
- Preheat oven to 350 degrees Fahrenheit and coat a loaf pan with vegan butter (or oil)
- Combine your dry ingredients in a large mixing bowl. Set aside.
- In a small bowl, combine your wet ingredients, adding the pumpkin filling/puree last. Stir until combined.
- Pour wet ingredients into dry, mixing until all large clumps are gone (do not overmix or the dough will get tough!)
- Fold in the chocolate chips.
- Add the mixture to the loaf pan. Top with extra chocolate chips if desired.
- Bake the loaf for 50-60 minutes (I bake at a higher elevation, so 50 minutes was enough for me)
- Let cool, slice, and enjoy!
For the glaze (optional):
- Add room temperature, softened butter, milk, pumpkin spice, and vanilla to a mixing bowl
- Using a sifter, sift the powdered sugar into the bowl 1/2 cup at a time
- With an electric mixer, stir the mix together, adding in 1/2 a cup of powdered sugar at a time until the glaze thickens
- Spread on top of a slice of the bread and enjoy!
Notes:
- Using room temperature milk and butter will yield the best results
- Add coconut sugar to the top of the loaf prior to baking for texture
- If the glaze won’t thicken, bake a few tablespoons of flour (let cool) and mix into the glaze
