While the typical pumpkin dessert is of course pumpkin pie, there’s something to be said about good pumpkin bread. Soft and chewy, this pumpkin bread recipe is just the treat you want to get started for fall.
- 2 cups cake flour/all-purpose flour
- 2 ½ teaspoon baking soda
- ¾ teaspoon ground nutmeg
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 ½ cups of sugar
- Juice of 1 lemon
- 1 teaspoon of vanilla extract
- 1 ½ cup of nondairy milk
- 1 cup of pumpkin puree
- ½ cup of vegetable oil
- 1/2 cup of vegan chocolate chips (optional)
- Start by preheating your oven to 350 degrees Fahrenheit (or 180 degrees Celsius) and don’t forget to line a baking pan of your choice (I used an 8-by-8-inch brownie pan) with baking parchment.
- Mix together all dry ingredients in a bowl, making sure there are no big lumps in the flour. If you’re feeling fancy, sieve through the dry ingredients to really get rid of any lumps.
- Then, mix all the wet ingredients in a separate bowl until well combined.
- Gently fold the wet ingredients into the dry ingredients, mixing just until the wet ingredients are fully incorporated.
- Once the batter is ready, add the chocolate chips if desired.
- Pour your batter into the tray and bake it in the oven for 60 to 70 minutes. When it’s done, the top should be brown and springy but firm to the touch, and a skewer should go through the middle cleanly.
This recipe is just the trick to get you into pumpkin season, and best of all, you don’t even need to wait until dessert to be able to have a slice — it’s good for breakfast, lunch or dinner (or even all three, if you really want to).