In honor of National Pumpkin Day, I bring you soft, cake-like, chocolately pumpkin goodness! I make these vegan by using egg replacer and for the flour I use a combination of whole wheat and all purpose. Recommended: eat them warm!
So it’s pretty much been like Summer all Fall so far, but then yesterday there was finally this chill in the air. I remembered that I had bought a can of pumpkin last month when Trader Joe’s put up the big end cap display. Alas, pumpkin is here! I was so excited but it just sat in the cupboard until I was finally ready to bust it out. Continue reading “Vegan Pumpkin Spice Bread”→