Warm, fresh pumpkin bread. The smell? Unbelievable. The taste? So good you want just one more piece. Pumpkin Bread is so comforting, it is reminiscent of fall and winter months, best enjoyed with a hot cup of coffee or tea, for a snack, dessert or breakfast. It is simple to make and good for you!
A loaf or slice of pumpkin bread makes a memorable gift to share with those you love. I've often given a loaf to unsuspecting others and get the most glorious feedback of how delicious it is and how sweet the random act of kindess was. Brighten someones day or your own with this new recipe. Plus, with 1/3 of the standard amount of sugar used and a healthier lower glycemic option of Coconut Sugar selected, you can have a slice anytime and feel alright. It is free of oil, gluten and dairy with an extra dash of love and is just in time for your holiday season! This recipe is featured in the Artistic Vegan Show 7 if you'd like to watch it!
Baking tips: If you find the bread is not done, place it back in. You can cover it with foil to create a tent if you want to take it longer and you want it golden.
My experience: Our oven gets really hot (over 500 degrees at times) so I did what I had to do to make it work, it baked about 30 minutes, then once it got to hot, was removed, cooled a bit and placed back in for another 15-20 minutes until done.
In general: With any baked good, time may vary from oven to oven, climate to climate, so keep an eye and adjust the cooking time as needed. It is best to cook bread lower and longer for even cooking.
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