Happy Halloween Super Moist Vegan Pumpkin Bread

Look who was invited to join something special?

I was cordially asked by Lidia of Vegan Bloggers Unite to join in on their 2nd annual Virtual Vegan Potluck held on November 1st, which is also World Vegan Day! The first time yours truly celebrates such a momentous occasion.
Now Virtual Vegan Potluck is excitable fun for there are many different vegan/vegetarian blogs from all over the world getting in on the eight course action of Appetizers, Salads, Beverages, Breads, Side Dishes, Soups, Main Dishes, and Desserts.
Hopefully you'll find something especially enticing that'll have you racing to kitchen, scoring the pantry, refrigerator, and freezer for ingredients needed.
Here's the official list here: Virtual Vegan Potluck Participants
Representing the bread category is what I've created here.

Super Moist Vegan Pumpkin Bread that will knock your socks off!

One of my favorite parts about autumn is the sweet, spicy taste of pumpkin bread.
An avid pumpkin pie topped with whipped cream lover, this other way of having pumpkin was a delicacy discovered in my later high school years when an old friend introduced my taste buds to a generations past down family recipe. That recipe I made almost every year until Bob Evans made life even easier with their amazing version to be had on Sunday fall brunches.
Now I'm back to square one- making my own.
It was imperative to recreate that yummy almost pudding like dessert into vegan perfection that would possibly be a well savored tradition.

2 cup whole wheat flour
1 cup brown sugar
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
2 ripened bananas
1 1/2 cup pumpkin puree
1/2 cup vanilla almond milk
1 tablespoon apple cider vinegar
1/2 cup walnuts

*Now if you dislike the slight banana flavor, please substitute the bananas with 1/2 cup applesauce.

Preheat oven to 350 degrees.

In a large bowl, stir all dry ingredients harmoniously together. Combine bananas, pumpkin, and vanilla almond milk into a blender and puree until evenly mixed.

Merge wet with the dry. Crush down all those lumps made especially by brown sugar.

Stir until beautiful orange-y perfection.

Add crushed walnuts.

Split batter into two baking loaf pans. I used foil to cut that dish washing time in half. Just being honest...

Bake for 40-50 minutes, making sure to fork in between.

Skipping on cooling time, I cut up three slices & added extra walnuts & cinnamon on top.

It didn't take long, but this was most excellent with plain almond milk.

This is soooooooooooooo unbelievably divine!
I did have my doubts about it, but the banana flavor is quite light, almost mild, it's not too sugary sweet, and the spices are right on point with the pumpkin bread enjoyed in the past. Moist, rich, and melting on the taste buds, I have found a new tradition and will add an extra 1/2 cup of pumpkin puree to amp up the appeal of beloved orange treat.
Overall, very impressive.
Now Happy Halloween everyone! This is the kind of bready "dessert" that simply cannot be passed up even if little ones are dressed to the spooky nines begging for candy. Just give them a slice of this vegan pumpkin bread wrapped in cellophane....
Kidding! :D
Right before me in the Potluck located here are two delicious recipes- sweet & savory: Hot Cross Buns & Pepperoni Pizza Bread
And right behind for more deliciously baked vegan pumpkin action: Gluten Free Pumpkin Muffins