Let’s be real. I don’t like having to wait for a stick of butter to sit out to come to room temperature before I’m able to bake something. Sometimes, I just want to bake something on a whim. Waiting for butter to soften at room temperature requires planning. So, there was a day I wanted to make some pumpkin bread. I did not think about making any earlier that day, so I had not set any butter out to soften. I know there are “hacks” to make the process faster, but I haven’t had much luck with them. Sometimes it is just easier to find a substitute. I replaced the butter with coconut oil. It’s already soft and easy to use. But why stop there? My brother-in-law is vegan, our nephew is allergic to egg whites, Jon’s aunt can’t have dairy, so let’s just make the pumpkin bread vegan. They can have some too!
Ingredients:
1/3 cup coconut oil (solid state, not melted)
1-15oz can pumpkin puree
1/3 cup unsweetened almond milk (or other non-dairy milk of your choice)
½ cup sugar
½ cup brown sugar
1 tsp vanilla extract
1 and ½ cup all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
½ tsp ground cinnamon (optional-I like the extra cinnamon personally)
½ cup chopped walnuts (optional)(I measure the walnuts, then chop, but up to you 🙂 )
Preheat the oven to 350 degrees Fahrenheit.
In a mixing bowl, combine the coconut oil, pumpkin puree, sugar, brown sugar, almond milk (or other non-dairy milk), and vanilla extract.
Stir or mix with an electric mixer until combined.
Add in the flour, salt, baking soda, baking powder, pumpkin pie spice, and cinnamon. Stir to combine, or mix starting on low speed, and gradually increasing to medium speed until combined.
Fold in the walnuts (optional).
Pour the pumpkin bread batter into a greased loaf pan. Bake on 350 degrees Fahrenheit for about 50 minutes, or until a toothpick comes out clean after being inserted into the loaf. (*Please note, baking times may vary depending on your oven.)
Allow the pumpkin bread to cool completely before trying to slice. Trying to slice before cooling may cause the pumpkin bread to fall apart.
