Up your pumpkin game with this vegan, vegetarian, dairy-free, egg-free, fall-spiced pumpkin bread with nuts, coconut milk, coconut oil & whole wheat flour. Breakfast? Afternoon snack? Dessert? So much yes.
Preheat oven to 375ºF and grease a loaf pan.
Still together sugars, flours, baking powder and spices and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the pumpkin, coconut milk, vanilla, molasses and melted coconut oil.
Stir in the white chocolate chips and chopped walnuts.
Pour the batter into the greased loaf pan and bake at 375ºF for 40-60 minutes or until a knife or toothpick inserted into the middle comes out clean.
Let cool.
Add white chocolate chips and coconut milk to a bowl and microwave at 30 second intervals, stirring each time until melted together.
Drizzle white chocolate glaze over the pumpkin bread and serve.
Servings 8