VEGAN PUMPKIN BREAD

A healthier vegan pumpkin bread to welcome fall! This pumpkin loaf is dairy free, eggless, and made with whole wheat flour. It’s light and moist and tastes just like the classic.

WHAT’S In VEGAN PUMPKIN BREAD:

– 1/3 cup melted coconut oil – ¼ cup unsweetened almond milk, room temperature – 1 teaspoon apple cider vinegar – 1 teaspoon vanilla extract

INSTRUCTIONS

 Preheat the oven to 350 degrees F. Coat the bottom of a 9-by-5-inch loaf pan with cooking spray.

1:

In a medium bowl, whisk together the pumpkin, sugar, coconut oil, milk, vinegar, and vanilla. Set aside.

2:

In another medium bowl, whisk together the flours, baking soda, spices, and salt.

3:

Gently stir the wet ingredients into the dry just until combined.

4:

Transfer the pumpkin bread batter to the prepared loaf pan. Top with pecans.

5:

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