This pumpkin bread is not your typical coffee-shop pumpkin bread (ahem, cake). This one has less sugar than most, is dairy free, and full of veggies! But you’d never know! The wonderful mixture of spices, pumpkin puree, brown sugar and coconut oil give this fall favorite the most delicious flavor.
For the veggies, you can use grated zucchini or carrot (or even apple), depending what you have on hand. In addition to some extra vitamins and fiber, the grated produce adds additional sweetness and moisture.
For the flour, in this recipe, I use all-purpose flour but you can sub in gluten-free flour cup for cup. Or sometimes I use half oat flour and half gluten-free flour. So, lots of options depending on what you have around the house!
Same for the refined coconut oil. I use refined coconut oil, which has no coconut flavor. But you can use any neutral-flavored oil (such as light olive oil, canola oil, or avocado oil). The oil keeps the bread dairy free, and also gives wonderful moisture without being greasy.
Same for the walnuts on top. I love them, but you can skip the nuts if you’re not a fan. Or sub in chocolate chips for a sweeter version. Serve warm with a swoosh of cream cheese or pat of butter for a satisfying snack. Hope you enjoy!