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We’re changing the game today.
Pumpkin is everywhere in September, October, November. But then it gets replaced by gingerbread and peppermint, and it’s like no one needs it anymore until the next year. But this doesn’t sit right with me, because sometimes I’ll crave pumpkin in the middle of April. In fact, I’ve been craving this pumpkin bread every month since I made it last fall. Therefore, I vote we should make pumpkin things all year round.
Am I serious? 100%.
Did I buy all of the cans of pumpkin at my local Target just to prove this point? Yes I did.
Do I regret it? Not even a little bit.
This is exactly what I want when I’m craving pumpkin bread. It’s so moist (sorry) and has an incredible texture. Plus it’s full of spices and topped with crunchy sugar. I think part of what makes it so good is how simple it is. It isn’t fancy, it isn’t loaded up with overly complicated ingredients. It’s just good ol’ fashioned pumpkin bread.
Here’s What I Used:
Just Some Good Ol' Fashioned Pumpkin Bread (Vegan)
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar plus 1 Tbsp. for sprinkling
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/2 cup nondairy milk
- 1/2 cup coconut oil melted and cooled
- 2 Tbsp. molasses
- 1 tsp. vanilla extract
- 1 cup pureed pumpkin
- Preheat oven to 400ºF.
- Sift together the dry ingredients (flour, baking powder, salt, and spices). Add the sugar and mix well.
- In a separate bowl, mix together the wet ingredients (milk, oil, molasses, and vanilla). Pour into the dry ingredients, then add the pumpkin and mix until no lumps remain, being careful not to overmix.
- Pour into a greased loaf pan and sprinkle with 1 Tbsp. granulated sugar.
- Bake 40-50 minutes until golden brown across the top. Start checking the doneness around 30 minutes to make sure it isn't browning too quickly on top. If it is, cover the top loosely with foil and continue baking.
Recipe adapted from Isa Chandra Moskowitz
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