VEGAN PUMPKIN BREAD

Vegan pumpkin bread with nuts is perfect for a Fall or Winter breakfast. If you prefer dessert, add dark chocolate chips to this recipe and indulge after dinner.

Since baking relies on exact measurements I found a recipe for a vegan pumpkin bread online and just made it my own. This recipe is inspired from the blog "Little House On The Vegan Prairie."

Ingredients:
makes one 9 inch loaf

1 and 3/4 cup whole wheat pastry flour
1 tsp baking soda 

1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup vegetable oil
1 and 1/2 cups sugar
3 flax eggs (I use Bob's Red Mill products...if not vegan you can use regular eggs)

 1 tsp vanilla extract
1 cup canned pumpkin
1/3 cup soy, almond or skim milk (I used soy)
3/4 cup chopped walnuts or pecans (for the top)

Directions:
Usually while baking I just throw everything together and it always tastes great. For this recipe I actually put on my baking hat and mixed the wet and dry ingredients separately. Do what you like. The only directions really worth knowing are:
1. Preheat the oven to 350 degrees and grease a 9 inch bread pan.
2. Mix dry ingredients and wet ingredients, then mix together. Spoon mixture into pan.
3. Add chopped nuts to the top of the loaf.
4. Bake for about 60 minutes or until toothpick (fork) in the center comes out clean.

 (Also let me preface...any picture I take on my blog will not be great. This is because I have no light in my little closet apartment and I own about 4 dishes....thanks).