The Best Vegan Pumpkin Bread Ever

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Pumpkins, pumpkins everywhere! How I love the sweet aroma of sweet pumpkin baking in the oven. To be honest, I have been watching way too much the of Great British Bake Off lately! So the mix of watching the bakers go all out on their show stoppers, mastering the technical challenge, and sharing their signature bakes – I have had a hankering for baking! Combine that hankering for baking with the season of autumn – and my kitchen has become the base for a baking explosion! Last week I baked a three-tier banana cake with maple cream cheese frosting, my Vegan Mexican chocolate Pie, and two loaves of the best vegan pumpkin bread ever! Mind you, some treats went to work and others were part of a Taste of Galapagos dinner party I hosted.

I like to experiment in the kitchen with all kinds of recipes. We have definitely become a plant-rich family. But one of the reasons I like to bake vegan is because I have a child with EoE and he cannot eat dairy. He was hanging around one day when I was watching the The Great British Bake Off, and he commented that he really could care less about the show, since it is all foods that he cannot eat. So I headed into the kitchen to create a vegan pumpkin bread with chocolate chips for him. The result was a scrumptious loaf of pumpkin bread. It has just the right balance of spice and sweet. A true delight!

The Best Vegan Pumpkin Bread Ever

Ingredients

• 1 tablespoon ground flaxseeds
• 2.5 tablespoons water
• 15 ounces canned pumpkin puree
• 1 1/4 cups brown sugar
• 1/2 cup canola oil
• 1/4 cup almond milk
•  1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
•  2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup chopped pecans
• 1/4 cup mini dairy-free chocolate chips

Directions

1. Prepare a loaf pan with vegan butter and a sprinkle of flour. Set aside
2. Preheat the oven to 350 degrees F.
3. Combine the ground flaxseed and water in a small; bowl. Set aside to thicken.
4. In a large bowl, blend together the pumpkin puree, brown sugar, canola oil, soy milk, and flax seed mixture. Whisk together until smooth.
5. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
6. Stir the flour mixture into the pumpkin puree mixture using with a large spatula, gently fold together until just combined. Do not over mix.
7. Pour into the prepared pan and sprinkle the chopped peans and mini chocolate chips on top.
8. Bake for about 65 minutes, until a toothpick inserted in the center comes out clean.
9. Allow the loaf to cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack.

If you want even more chocolate with your pumpkin bread, go ahead and fold an additional 1/4 cup of the mini-chocolate chips right into the mixture before you pour it into the pan.

This recipe is truly scrumptious and the very best vegan pumpkin bread recipe I have ever had! It is so very moist with just the right balance of spice and sweet.