The autumn season is the start of the holidays for me, beginning with my birthday and Halloween and ending with Christmas. When I think about fall and this portion of the year, I think about baking and all of the veganized treats that I can make for friends and families as we celebrate the end of another year. Here is my favorite vegan pumpkin bread recipe that I use after carving pumpkins. Tip: save the inside of your pumpkin for this recipe and the seeds to roast and eat separately!

Ingredients 

WET INGREDIENTS

• 1 tablespoon ground flaxseeds and 2.5 tablespoons water or 1/4 cup applesauce

• 15 ounces pumpkin puree (1 can)

• 1/2 cup (any) oil

• 1/4 cup alternative milk

DRY INGREDIENTS

• 1 1/4 cups brown sugar

• 1 3/4 cups all-purpose flour

• 3 1/2 teaspoons of baking powder

• 1/2 teaspoon salt

• 3 pumpkin pie spice

Instructions

• Preheat the oven to 350 degrees F and grease a loaf pan.

• In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg. Or just add applesauce.

• In a large bowl, whisk together the pumpkin, brown sugar, oil, flax egg or applesauce, and alt milk until smooth.

• Add the flour, then sprinkle the baking powder, salt, and pumpkin pie spice on top of the flour. Stir with a large spoon or spatula gently until just combined. Do not over-mix.

• Pour into the prepared pan. Bake for about 1 hour and 15 minutes until a toothpick inserted in the center comes out clean.

• Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

Serves 10 slices