This bread is so good. You won’t believe it’s vegan. It has just the right amount of sweetness. It’s perfect with the baked pumpkin seeds and sanding sugar on top.

Thanksgiving and holiday shopping time is a great time for quick easy breads to pack up and take with you on the road.

Whether you drink hot or iced coffee or hot tea on the road, this vegan pumpkin bread is fantastic as a breakfast sweet, an after-dinner dessert, or a late-night snack.

This recipe is quick and super easy to make. Great to make ahead of time, this vegan loaf can be served with your favorite vegan ice cream.

Vegan Pumpkin Bread

1 2/3 cups of all-purpose flour

¾ teaspoon of baking powder

½ teaspoon of baking soda

½ of a teaspoon of kosher salt

1 cup of pumpkin puree (not pumpkin pie filling)

¾ cup of raw cane sugar or coconut sugar

½ cup of refined coconut oil, melted (or a light-tasting olive oil)

¼ cup of vegan plain yogurt

¼ cup of Just Egg OR a flax egg which is 1 tablespoon of flax seed meal and 2 ½ tablespoons of water (I prefer the Just Egg product best.)

1 ½ teaspoons of pumpkin pie spice

1 teaspoon of pure vanilla extract

1-2 tablespoon of raw pumpkin seeds

Raw turbinado sugar, for the topper

Preheat oven to 350 degrees Fahrenheit. Grease an 8 x 4-inch loaf pan with parchment and cooking spray.

In a medium mixing bowl, whisk together all of your dry ingredients except for the sugar and set aside. In another bowl, mix your wet ingredients and the sugar together until well combined. Add all of your dry ingredients into the wet ingredients bowl and stir well, scraping the sides.

Pour your batter into the prepared loaf pan and sprinkle with your raw pumpkin seeds and your turbinado sugar. Bake your loaf for approximately 40-45 minutes or a tester comes out clean. Set the pumpkin bread, still in the pan, to cool for about 5-10 minutes. Remove from the pan and store covered well. Serve warm, room temperature, cool or cold.