Vegan Mofo Day #1: Pumpkin Walnut Bread

Ain't nothing like kicking November off with a delicious bang.

Happy World Vegan Day, my fellow readers and friends! I appreciate every last supportive vegan/vegan curious being that I've met via in person and/or online. Together we have a beautiful, strong presence making a wondrous impact on Mother Earth itself, especially beloved sentient animals and precious environment. Let's continue to grow, prosper, and spread wealthy knowledge.

As for the start of a new month, I'm participating in Vegan Mofo in unofficial capacity (didn't register in time) and utilizing the prompts. This first day is about my favorite food-- good ole fashioned pumpkin bread. Tis the season after all. I cannot get enough. Who can? Pumpkin bread is downright irresistible.
The blog's fifth shared version of tantalizing autumn pleasure is oil free, relying heavily on the natural moisture a whole small can of pure pumpkin puree can provide. Rich and spicy, thick slabs taste straight from heaven's gates.

Vegan Pumpkin Walnut Bread Ingredients and Preparation

1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 15 oz can pumpkin puree
1/4 cup almond milk
2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 tablespoon apple cider vinegar
1/2 cup walnuts, crushed

Grease a bread loaf pan and preheat oven to 450 degrees.
In a medium bowl, mix flour, baking soda, baking powder, salt, and sugar together.
Separately, whisk pumpkin puree, almond milk, pumpkin pie spice, and cinnamon.
Combine dry ingredients with wet. Stir in apple cider vinegar. Lastly, add in walnuts.
Pour into the bread loaf pan. Bake for 35-45 minutes.

Cool bread before slicing. Admire walnuts breaking out of soft, warm bread.

One slice. Two slice.

Sweeter than an over frosted cake, pumpkin bread satisfies anyone's craving indulgence.