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Hey!

I'm Michelle, and I'm the photographer and recipe developer behind Plant and Sprout. I'm a full time literature student, and big lover of healthy foods, simple living, and peanut butter. Come say hi!

Pumpkin Bread (vegan)

Pumpkin Bread (vegan)

LIterally, name one dessert that encompasses Autumn better than pumpkin bread. I dare you.

I mean, you could say apple pie, pumpkin pie, snickerdoodles yada yada yada, but COME ON - pumpkin bread is a classic for a reason, and it never seems to fail.

Especially this one.

I’ve really been milking this Fall season for all that it’s got - with all of my pumpkin, apple, and spiced recipes I’ve been making, I seriously cannot say that I haven’t gotten my fill yet. But I love it! These are all some of my favorites flavors, especially when mixed together, so there’s definitely nothing to be sad about.

As I’ve mentioned before, I always looked forward to Autumn because that’s when pumpkin spiced and apple spiced doughnuts would come out to play - and those are simply the best. This pumpkin bread seriously reminds me of that, and not only because of the fluffy and moist texture, but also because on top I always (heavily) sprinkle a cinnamon + sugar mixture that gets golden and crispy once baked and makes for an incredible crunchy top layer - how about them apples, eh?

And believe me, I KNOW that I say each recipe I share on here is a favorite, but it’s true! I wouldn’t be sharing recipes with y’all that I think are mediocre or that I wouldn’t love to eat myself - but this recipe, my friends, is golden. Perfect don’t even cut it - it’s beyond perfect.

So, with that in mind, let’s get baking!

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Pumpkin Bread

INGREDIENTS:

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1 tsp salt

1/4 tsp nutmeg

3/4 cup brown sugar

1 cup warm water

1/2 cup pumpkin puree

1/2 cup melted coconut oil

1/2 cup chopped pecans (optional)

INSTRUCTIONS:

Preheat your oven to 350F. Line a loaf pan with parchment paper for easier handling. In a bowl, whisk together the flour + baking soda + baking powder + cinnamon + nutmeg + salt and set aside. In another bowl, combine together the sugar + water + oil + pumpkin. Add the wet mixture to the dry, and mix until fully incorporated. If you are adding pecans to the batter, fold it in now. Pour your batter into the loaf pan. Sprinkle 1/4 cup sugar + 1 tsp cinnamon over the top, if you want - and I highly recommend it! I also add pecans to the top as well, but it’s up to you. Bake the bread for about 50 minutes, or more if needed. When checking if it’s done, just use a knife and poke into the bread - if the knife is clean, it’s done!

The batter should be thick - and easy to pour into the load pan!

The batter should be thick - and easy to pour into the load pan!

The batter pre-sugar sprinkle

The batter pre-sugar sprinkle

The batter after sprinkling the top with sugar + cinnamon + more pecans

The batter after sprinkling the top with sugar + cinnamon + more pecans

Finished bread! Now wait until cooled

Finished bread! Now wait until cooled

Perfect amount of fluffiness + moistness - yum!

Perfect amount of fluffiness + moistness - yum!

Dat drizzle doe

Dat drizzle doe

Happy baking!

Happy baking!

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