This easy pumpkin bread is full of sweetness, spice and veggie goodness. A slice is perfect for breakfast or snack.

Ingredients:

• 2 cups flour
• 1/2 cup coconut sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 heaping teaspoons pumpkin pie spice
• 1/3 cup unsweetened almond milk
• 1/3 cup applesauce
• 2 teaspoons vanilla extract
• 1 (15-ounce) can pumpkin puree
• 1/4 cup pumpkin seeds

1. In a bowl, combine the flour, sugar, baking powder, baking soda, and pumpkin pie spice. Set aside.
2. In a second bowl, whisk together the almond milk, applesauce, and vanilla. Add the flour mixture and the pumpkin puree to the applesauce mixture, stirring just until combined.
3. Spoon into an 8×4-inch loaf pan coated with cooking spray and sprinkle with the pumpkin seeds, pressing into the batter slightly. Bake at 350 degrees F for 55 minutes.
4. Cool completely on a wire rack before storing.

Want more veggies in your baked goods? Try carrot cookies or sweet potato pie!

This pumpkin bread is redolent with spices – cinnamon, ginger, and nutmeg. Go ahead and add a pinch of cloves, too, if you have them on hand. You’ll want to keep a loaf or two of this decadent quick bread on hand over the holiday season!

Ingredients:

• 1 cup olive oil
• 1 and 1/4 cups sugar
• 1 (15-ounce) can pumpkin puree
• 4 Ener-G eggs
• 3/4 cup plain non-dairy yogurt
• 2 teaspoon vanilla extract
• 3 and 1/2 cups flour
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1 cup chopped walnuts

1. In the bowl of a stand mixer, combine the olive oil, sugar, pumpkin, Ener-G eggs, yogurt, and vanilla; beat until combined.
2. In a separate bowl, stir together the flour, cinnamon, baking powder, salt, nutmeg, and ginger. Add the dry ingredients to the wet ingredients and beat until combined. Stir in the walnuts.
3. Divide the batter evenly among 2 greased loaf pans and bake at 350 degrees for 50 minutes; a wooden pick inserted in the centers should come out clean. Let cool in the pans on a wire rack for 30 minutes, then remove from the pans and cool completely.