Vegan Pumpkin Bread

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This amazing bread has been has been my breakfast for the last three weeks. Every. single. day. A slice alone is perfect with my caffe latte. It is even better with Barney Butter slathered all over the slice. 

You see that pretty, bright sunny background behind the pumpkin bread? It’s hard to believe it’s already fall! It doesn’t look like fall here. But while I’m tasting a bite of this bread full of fall’s spices, I close my eyes and can feel a gentle cool breeze caressing my cheeks. Ok, it’s just my air conditioning hitting me in the face. I envy you people that have the four seasons to enjoy!
I normally make my pumpkin bread with butter. Lots of butter! Here’s a link to the recipe with butter if that is more your style. I never believed I would say I love this recipe better than my butter-loaded one. But I honestly do! It’s moist and quite addictive. The beauty of this recipe is that it’s for 2 breads!

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So if you are experiencing the cool breezes of fall and the pretty color changes of the leaves, please tell me about it in a comment. Go ahead! Brag! I REALLY would love to read about it.

When we were on a hike last month in North Carolina, I found these gorgeous leaves and pressed them in my book. A little reminder of what it will be looking at around most parts of the world very soon.
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I usually make one loaf plain and one loaf with semi-sweet chocolate chips tossed in the batter. I was very distracted taking the photos of the bread from the tempting scent of cinnamon and ginger. I had to have just one more slice. My second of the day so far. It is SO good!

Vegan Pumpkin Bread
slightly adapted from Joy the Baker

makes 2 loaves
3 cups all-purpose flour
1/2 cup whole wheat flour (or you could use all white all-purpose flour)
2 cups light brown sugar (I like to make my own with white sugar and 2 tablespoons of molasses mixed together)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons cinnamon
4 teaspoons ginger 
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup orange juice
1 cup rice milk(or almond milk-you can also use soy)
1 teaspoon apple cider vinegar

Directions:
Preheat oven to 350 degrees F.  Place a rack in the center of the oven.  Line two loaf pans (mine are 9 x 5) with parchment paper and set aside.

Pour the rice milk (or almond milk) into a small bowl and add the apple cider vinegar. Stir it together a little and let it sit for minute while you prep the other ingredients.

In a large mixing bowl, whisk together flours, baking soda, baking powder, salt and spices.

In a very large bowl, stir together pumpkin puree, oil, orange juice, and rice (or almond) milk until nicely combined.

Add the dry ingredients to the wet ingredients about a cup at a time. Stir well after adding each cup of the dry ingredients using a spatula to scrape the sides of the bowl and incorporate it all together.

Spoon the batter into your parchment lined loaf pans and smooth down a little with a spatula.
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Bake for 1/2 on hour at 350 then lower the heat to 325 and bake for about another 30-40 minutes, or until a skewer inserted in the center comes out clean.  It will be hard to wait for the bread to cool before serving.

Surprise a friend or a neighbor and wrap the 2nd loaf to give as a gift. You will be thanked profusely.

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