Веганский тыквенный хлеб вкуснее, чем в Starbucks... и готовится всего 10 минут

Vegan pumpkin bread that is super moist, loaded with pumpkin spice, and topped with a cinnamon streusel. One bowl. One whisk. Ten minutes to make. This is the recipe non vegan readers on my blog have told me beats Starbucks pumpkin bread, and I believe them. No eggs, no dairy, no dairy free milk, no complicated vegan egg replacements. Pumpkin puree does all the heavy lifting as both the egg replacement and the moisture source, which is why this one bowl vegan pumpkin loaf comes out perfectly soft and rich every single time. What makes this vegan pumpkin bread recipe different from others: No room temperature ingredients needed No stand mixer required Pumpkin puree replaces eggs naturally Ready in under 90 minutes from scratch Dairy free, egg free, and nobody will know Whether you are looking for an easy vegan fall recipe, a dairy free pumpkin bread for Thanksgiving, or a Starbucks pumpkin bread copycat that actually tastes better, this is the one. This is the first recipe in my fall baking series. Coming up: comforting fall soups, Starbucks copycat recipes made completely vegan, gooey cinnamon rolls, and a full vegan Thanksgiving spread your whole family will love. Full recipe is at thebananadiaries.com, linked below. If you make it, leave a comment and let me know how it went. Subscribe and hit the bell so you do not miss the rest of the fall series. #veganbaking #fallbaking #starbuckscopycat