If there’s one flavor that personifies the aura of autumn, it’s pumpkin. Pumpkin bread is a fall classic, whether it’s for Thanksgiving, a holiday party, or simply a cozy Saturday afternoon. Last year, I spent my first Thanksgiving as a vegan. I had to prove myself to my extended family and show them that vegan food can be just as good (if not better) than conventional recipes. This recipe gained their approval–no one could guess that it was vegan!

Ingredients

2 cups gluten-free flour of your choice (all-purpose works too)

1 tsp baking soda

½ tsp baking powder

½ tsp salt

¼ tsp nutmeg

1 ¼ tsp cinnamon

½ tsp ginger

½ cup organic cane sugar

½ cup light brown sugar

½ cup coconut oil

¾ cup pure pumpkin puree

1 tsp vanilla extract

¼ cup water

Instructions

Preheat your oven to 350 degrees and obtain an oiled 9×5 loaf pan.

Whisk together the first 9 ingredients in a mixing bowl.

Add the oil, pumpkin puree, vanilla extract, and water. Stir well.

Spoon the batter into the prepared loaf pan. Smooth out the top with the back of a spoon.

Bake at 350 degrees for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let bread cool in the pan.