Vegan Pecan Pumpkin Bread Recipe

Autumn is in full effect, here in New England. The air is crisp, the leaves are falling, the sun is setting earlier each day, and the squirrels are scurrying around gathering acorns for the winter. I am up before dawn, there isn’t anything in the house that I can feed my kiddo for breakfast, so what’s a girl to do? Throw on some spooky jazz music, sip on some pumpkin spice coffee (from Starbucks, of course) and try making this vegan pecan pumpkin bread recipe come to life in my kitchen.

How did I find the ingredients to make this recipe?

Magic, of course. I am not joking. The magic of coffee awoke my creative side and I scoured my kitchen cabinets in search of the perfect ingredients to bake this vegan pecan pumpkin bread. The only flour I had was spelt flour, so I decided to make this a healthy recipe. This is where the magic began…

The second, most important ingredient I found was….

Pumpkin

Have you ever Google searched recipes for pumpkin bread? I have, and let me tell you, I am a bit mortified at the lack of pumpkin used in most of the recipes I have found. Maybe I am being too critical. BUT it’s pumpkin bread, right? It should call for a lot of pumpkin, in my humble opinion. This ingredient is used to give the bread a ton of natural flavor and add some essential nutrients to your kiddos diet. Did you know pumpkin is loaded with antioxidants? Check out this article on it, here. The remaining ingredients are pretty basic baking essentials, so I won’t go into any great detail about them. I’d rather go outside and enjoy the weather. I implore you to do the same.

Welcome Fall

This blog post is short and sweet. Why? Because it is Fall and I need to get outside and enjoy the beautiful weather while it lasts. Did I mention I live in New England? We will be wearing mittens and snow boots pretty soon, braving the brutal temperatures that fall below zero; the kind that make your face burn upon existing the warmth of your home. This vegan pecan pumpkin bread will be a winner all winter long, so on those bitter cold days, we will be welcomed back into our warm home by the smell of this freshly baked pumpkin bread. And you can, too, if you choose to make this recipe. Make it and please, leave a comment below! I love hearing YOUR feedback.

Vegan Pecan Pumpkin Bread Recipe

Print Recipe

Taste the flavors of Fall with a slice of this sweet, all natural pumpkin flavored vegan pecan pumpkin bread and you will be begging for seconds in no time.

Course bread, Breakfast, Dessert

Keyword Autumn, baking, pumpkin, vegan

Total Time 1 hour hr

Servings 8

Author Michelle

Ingredients

• 1 1/2 cups spelt flour
• 2/3 cup pumpkin puree
• 1 cup plant-based milk I used unsweetened vanilla almond milk
• 1 teaspoon pure vanilla extract
• 2 tablespoons vegan butter melted
• 2/3 cup coconut sugar
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2/3 cups pecan pieces

Instructions

• Preheat the oven to 350 degrees F.
• Grease or line a loaf pan. Set aside.
• Melt the butter in a skillet, over medium to low heat. Add in all wet ingredients and whisk until smooth.
• Add all dry ingredients to a large mixing bowl. Mix well.
• Add the wet ingredients to the dry and mix until flour is completely mixed in, creating a smooth, thick batter.
• Pour the batter into your loaf pan and top with pecans.
• Bake for 40 minutes or until a toothpick comes out clean.
• Allow to cool for ten minutes, slice and enjoy!