It rained in Phoenix today and it actually feels like fall. Usually September – October in Phoenix is a sweltering 100 to 105 degrees so while the rest of the country enjoys their pumpkin spice lattes in the chilly weather, we sweat and order them anyways.
If you’re in the Phoenix area and are craving a PSL, I believe the only places who seasonally carry vegan ones are Nami and Pomegranate. If you know of others, please let me know and I’ll add them to the list!
I have to be honest about one thing: I LOVE PUMPKIN THINGS. From lattes to pie and scented candles, I want as much as I can get forever until I die which brings me to my second love: bread.
This recipe for my pumpkin bread is actually a modified version of my mom’s. Growing up, she’d make it for us kids and would bake extras for us to give to our teachers for Thanksgiving and for our neighborhood rosary group. I can’t begin to tell you guys how good this stuff is. I only make it once a year because it’s um.. not very good for you, but friends beg me for it year round.
I challenge you to make this and bring some of the mini loaves (This recipe makes 12 of them so there are plenty to go around!) to your work or give some to your friends and extended family. They’ll be shocked that it’s vegan! The bread is so moist and flavorful – plus, it’s practically idiot proof.
I also want to make a quick note and dedicate this recipe to my mom. A few years ago she had a post-surgical complication and due to that, had part of her small intestine removed and now has short-gut syndrome. She’s made a decent recovery but due to all of her issues, she won’t ever be able to eat anything close to this ever again. She’s the strongest woman I know and I love her very much. So thank you mom for this recipe! You’re the best.
If you try this recipe, let me know! Leave a comment or tag me at #hellyesitsvegan on Instagram. Cheers!
Vegan Pumpkin Bread
Ingredients
- 4 Tbsp flax meal
- 10 Tbsp water
- 3 ⅓ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3 cups sugar
- 1 cup corn oil
- ⅔ cup water
- 1 15 ounce can pumpkin
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, whisk together the flax meal and 10 Tbsp water to make some flax eggs. Let congeal for 5 minutes before adding it to the main batter.
- Using a stand mixer bowl or a large bowl, add the flour through the nutmeg, stirring to make sure all ingredients are evenly incorporated.
- Add the sugar, corn oil, flax eggs, water, and pumpkin to the flour mixture. Mix on a low setting with a hand mixer or Kitchenaid mixer until the batter is smooth and even.
- Oil a mini bread tin and ladle the batter into each well about 2/3 of the way full.
- Bake for 45 minutes to 60 minutes or until the bread has a brown exterior and passes the toothpick test.
