My craving for pumpkin bread can strike at any time of the year, but I thought the first day of fall would be the perfect day to share my recipe. I’ve been tweaking this pumpkin bread recipe all year, and it’s finally perfect (the topping included!), so get your taste buds ready for fall!
Speaking of the first day of fall, Happy Fall Y’all!
This pumpkin bread is dairy free and vegan, which is perfect when you’re in a pinch and don’t have eggs. Instead of eggs, I use applesauce which makes it so soft and moist.
The top of the bread is the star of the show. One day while making this recipe I thought, “I’m going to load the top of this as much as I can” and let me tell you, I never looked back after that day. Pumpkin seeds, chocolate chips, coconut sugar, cane sugar, cinnamon and a pinch of salt; so delish!
Canned pumpkin is a staple in my house year-round. Maui, our Goldendoodle, loves it and it settles his stomach. I love to add it to my fall chili or pastas. And of course, pumpkin bread! It’s basically its own food group in my house. Ha!
Perfect Pumpkin Bread Recipe
To make the pumpkin bread, simply combine all wet ingredients and stir, add the dry ingredients and stir some more, pour into greased pans, top with that delicious topping I mentioned before and place it in the oven. Simple as that! In under an hour, you’ll have the perfect pumpkin bread for fall.
I have made this recipe in a normal sized bread pan, mini loaf pans like I’m sharing today, jumbo muffins and mini muffins! It really works for any size pan you’re feeling that day. You will just have to adjust the time and watch it to make sure it doesn’t over cook.
The perfect dairy free, egg free, pumpkin bread for fall! Or, if you’re like me, any time of year!
Total Time:50 minutes
1 Can Pumpkin
1/3 Cup Applesauce
1/4 Cup Melted Plant Butter (or regular butter works too)*
1/2 Cup Coconut Sugar
1/2 Cup Cane Sugar
1 1/2 Cup Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Cinnamon
1/2 Tsp Nutmeg
1/4 Tsp Cloves
Pinch of Salt
Dark Chocolate Chips
Pepitas / Pumpkin Seeds
Dusting of Cane Sugar and Coconut Sugar and Cinnamon
Pinch of Salt
Preheat oven to 350º F
Grease two mini loaf pans
Combine canned pumpkin, applesauce and butter and stir.
Add in coconut sugar and cane sugar. Stir until well combined.
Add in flour, baking powder, baking soda, spices and pinch of salt.
Stir until just combined.
Spoon into loaf pans.
Sprinkle top with coconut sugar, cane sugar and lightly with cinnamon.
Top with chocolate chips and pumpkin seeds and a pinch of salt to finish it off!
Bake for 40 mins or until a toothpick comes out clean.
Open the windows, light a candle, pour a coffee and enjoy fall!
*Plant butter can be subbed for regular butter or coconut oil.
Prep Time:10 mins
Cook Time:40 mins
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