" Vegan pumpkin bread is fluffy, moist, and packed with pumpkin pie spices. With no refined sugar, this is perfect for a delicious fall breakfast, snack, or healthy dessert. "
- Debra Klein
To the bowl of a food processor or pitcher of a blender, add pumpkin, banana, apple sauce, maple syrup and dates. Blend until dates have been fully incorporated. Now blend in remaining dry ingredients
Stir in pecans and chocolate chips by hand. Save a few of each to decorate the top of the loaf. Pour into loaf pan and bake for 45-50 minutes, until golden on top
Let cool completely, then remove from pan and slice. Pumpkin bread will last at room temp for 5 days, a week in the fridge or this loaf can be stored in the freezer for up to 3 months.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.