Yummy pumpkin bread for fall!

Hey guys!

So, sorry I have been MIA for a while now… I have missed posting! It’s funny how I can find the time to keep up with all the blogs I love yet forget that I need to post, that is something I need to improve on for sure. Since I last posted- the weather has cooled, the leaves have begun to changes, and I turned 22 years old! But also while I was gone, I made the yummiest pumpkin bread I have ever tasted. It also passed the taste test of Cameron, my roommates, and the girls in my bible study (two of which even said it tasted like something that should be sold in Starbucks…. haha). I adapted this recipe from a recipe from Cooking Light by substituting and changing some of the ingredients- also adding chocolate chips.

disclaimer: maltipoos in georgia bulldog attire may beg for this bread…

Yummy Vegan Pumpkin Bread

  • 2 cups spelt flour (could also use whole wheat or all purpose)
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves (I didn’t have any so used 1/4 tsp pumpkin pie spice and it worked just fine)
  • 1/2 cup semisweet chocolate chips
  • 1 cup canned pumpkin (not sweetened)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup agave nectar
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs (I used Ener-G egg replacer- 2 egg equivalents)
  • Cooking spray

Preheat the oven to 350 degrees (I cooked mine on 325 but our oven gets a lot hotter than most). 

For the bread, combine the flour and the next 7 ingredients in a large bowl. For the egg replacer- use 3 teaspoons of egg replacer with 1/4 cup of warm water- mix until all of the powder is dissolved. Combine the rest of the ingredients (including the egg replacer) in another large bowl until thoroughly combined. Add the wet mixture to the dry and mix until just combined. Do not overmix, this can make the bread too hard and dense. Pour batter into a 9×5 inch loaf pan sprayed with cooking spray. Cook the bread for 60 minutes on 350 degrees. Insert a knife or a wooden stick into bread to check if done (if it comes out clean- its done). Let cool in the loaf pan for 10 minutes then remove from pan and cool completely on cooling rack or plate. Enjoy!! 🙂

Anyways, off to the gym then to watch the Dawgs beat the Gators (please dear God…)!! Go Dawgs!

*couldn’t help but put this cute picture of Cameron and I from last weekend 🙂

Love, Shelby


3 thoughts on “Yummy pumpkin bread for fall!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s