Vegan Pumpkin Bread Recipe ~ SUPER MOIST

Vegan Pumpkin Bread Recipe

The best part? You can use ONE BOWL!

In ONE bowl:

• 3 1/2 cups all-purpose flour
• 2 cups packed dark brown sugar
• 2/3 cup white sugar
• 2 cups pumpkin puree
• 1 cup coconut oil
• 2/3 cup coconut milk {can use 1/4 cup water if out of milk}2 teaspoons baking soda1 teaspoon himalayan salt

• 1 1/2 teaspoons ground cinnamon
  
  
  
  
  
  
  
  
  1 teaspoon pumpkin spice {or to preference}
  
  1/2 teaspoon butter extract
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  1/2 teaspoon vanilla extract
  
  
  
• Optional: 2/3 cup flaked coconut
• Optional: 1 cup toasted walnuts, chopped
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1. DIRECTIONS:Preheat oven to 350 degrees F (175 degrees C). Coconut oil two 8x4 inch loaf pans.**I opted for  4 mini loaf pans and one loaf pan for the remaining. I kept an eye on them and it took about an hour. I love the min loaf pans because you can freeze for later and pop one out for company.
2. In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
   Flour I used: half GF King Arthur Flour and 1/2 GF Pillsbury All Purpose Flour...3 1/2 cups total.I didn't have any coconut milk on hand so I used why I had of my coconut whipping cream and filled the remaining with water, blended and I had milk!
   
   
   
   
   The finished product! SO amazing! Flavor was awesome. This will be my go to pumpkin bread recipe <3

XOXO,
Karie

Original Recipe Credit: https://www.allrecipes.com/recipe/9217/super-moist-pumpkin-bread/

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