Haskins Family Vegan Pumpkin Bread

Recipe

By Grace Haskins, Reporter

This vegan pumpkin bread is a very simple recipe; it takes a while to make but is worth it. My family loves this recipe year-round, but around the holidays it feels extra special.

Every year, no matter how cold it is, my family and I go for a walk at Fisher Pond on Christmas day. When I was younger we would spend hours playing in the woods, drinking hot cocoa and on the years the pond froze, walking on it. Pumpkin bread is the perfect warm treat for cold winter days like those.

Pumpkin bread is not only delicious when it is warm and fresh out of the oven, but if you keep it covered it is still just as appetizing cold the next day. If you want to make it more of a dessert, some whipped cream is the perfect addition.

Recipe

Makes two loaves. 8-10 slices per loaf.

Ingredients:

3 ½ cups of all-purpose flour
2 cups packed brown sugar
⅔ cups organic cane sugar
2 tsp. baking soda
1 tsp. salt
2 ½ tsp spices (cinnamon & nutmeg)
1 cup vegetable oil
2 cups of pumpkin (not pie filling)
⅔ cup coconut milk
Optional: chocolate chips

Directions:

Preheat oven to 350 degrees.
Grease and flour the two 8-inch x 4-inch pans.
Mix flour, packed brown sugar, organic cane sugar, baking soda, salt, and spices
in a large mixing bowl. Add vegetable oil, pumpkin, coconut milk, and mix well.
Pour into the pans and bake at 350 degrees F for 1 hour and 15 minutes.
Cover with foil and let cool for 15 minutes.
Eat warm or cover for the next day, best enjoyed with family and friends.