Vegan Pumpkin Bread Recipe

Don’t expect leftovers with this vegan pumpkin loaf — it uses your whole can of pumpkin puree *and* you’ll finish the whole loaf quick. Recipe below ⬇️ // INGREDIENTS // 1 15 oz can of Thrive Market Organic Pumpkin ¼ cup maple syrup ⅓ cup melted vegan butter ⅓ cup plant-based milk 1 tsp vanilla extract 2 cups all-purpose flour ⅓ cup cane sugar ⅓ cup brown sugar 1 tsp baking soda 1 ½ tsp baking powder 3 tsp pumpkin pie spice 1 pinch of salt 3 tbsp mini dark chocolate chips 3 tbsp walnuts, roughly

Pumpkin Bread Muffins

Pumpkin: Bread & Muffins

Wishing Fall into existence 🎃 🍃 🍁 🍂 Pumpkin bread/muffins 3 1/2 cups all purpose flour ,2tsp baking soda, 2tsp salt,1tbs pumpkin spice. Mix these all together. In a separate bowl add 1 cup vegetable oil, 2/3 cups water, 1tsp vanilla extract, 3 1/4 cups sugar and 1- 15oz can pumpkin purée. Mix well then add in dry ingredients. Bake at 350 for 15 minutes for small muffins and 20-23 minutes for regular muffins. Y’all Come Eat! #pumpkinbread #pumpkinseason #pumpkinspice #autumn #fall #fallvibes