reading time: 3 min
It's officially pumpkin season here in Germany! Carved pumpkins; pumpkin spice lattes; pumpkin pies; pumpkin soups; and, of course, pumpkin bread – I love them all.
This recipe uses yeast, so you could say it's a German-American hybrid. It's definitely a super yummy recipe, and an easy one to make, too – just a bit of stirring and mixing, pop it in the oven, and, in about half an hour, you'll have a house smelling of sweet autumn spices and a scrumptious pumpkin loaf.
I've been looking for the "perfect" pumpkin bread for a while now that is both sweet, but not too sweet, soft, but not too moist, and fluffy. During my research I tried a bunch of German vegan recipes, including this sweet pumpkin bread from Gruenartig (which turned out a bit too moist for my liking) and this juicy pumpkin bread from Heavenlynn Healthy (which was a bit too dry for my liking and didn't have any autumnal spices). So what I did, basically, was combine the two recipes into one – and the result was ...
... the perfect vegan pumpkin bread!!!
Soft, sweet, and fluffy. It's slightly moist, but in a cakey way, tender, and wonderfully pumpkin-y!
This pumpkin bread goes great with (vegan) butter, jam, plum chutney, honey (or honee), homemade apple butter, or just plain. Perfect for a Sunday breakfast in bed!
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