I hope you all aren’t pumpkin-ed out already… it’s 70 degrees here in Kansas City and might as well still be considered Fall. With that being said, pumpkin is most definitely still in!

I LOVE Christmas to pieces but this 70 degree weather is throwing me off! How am I supposed to enjoy my peppermint hot chocolate, cozy knee high socks, and a warm fire with this kind of weather?! I’d sweat to no end. That’s what would happen. And Christmas just isn’t very Christmas-ey if you’re sweating.*

Now that we’ve talked about sweating, let’s talk about bread! Vegan Snickerdoodle Pumpkin Bread to be exact! This bread is delicious. Like really really delicious. The ‘vegan’ part throws my family a little haywire but the bread is moist (ugh… we have GOT to think of a different word for moist. It’s awful), flavorful, and makes your house smell divine. I made two large loafs… gave one to myself and the other to myself. I do not regret that decision.

*In no way am I asking for 15 degree weather that turns my fingers blue and numb. I prefer to feel my fingers… Just so we’re straight on this 🙂 

Vegan Snickerdoodle Pumpkin Bread (recipe from here)

Ingredients
2 cups all-purpose flour
1 3/4 white whole wheat flour
2 cups brown sugar, packed
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 Tbsp. ground cinnamon
1 (15 oz) can pumpkin puree
1 cup vegetable oil
1/3 cup maple syrup
1/3 cup water

For the topping:
1/2 cup flour
1/2 cup granulated sugar
1/2 tsp salt
2 Tbsp. ground cinnamon
2 Tbsp. vegetable oil

Directions
Preheat oven to 350 degrees. Grease and flour to loaf pans and set aside.

Combine flours, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. In a separate medium bowl, mix together the pumpkin, oil, maple syrup, and water. Add the wet ingredients to the dry ingredients and stir until combined.

In a separate small bowl, combine the ingredients for the topping and mix with a fork until crumbly.

Divide the batter among the two loaf pans. Top each pan with the topping. Bake for 1 hour to 1 hour 15 minutes or until a toothpick inserted in the middle comes out clean. Keep bread in pan for 20 minutes then transfer to a wire rack to cool. Serve warm and enjoy!

Natalie