The weather is finally turning in Korea and I don’t know whether it’s the chill in the air or the leaves on the ground, but all I want to do is watch fall videos, smell fall smells, and bake fall goods. I was watching one of my favourite you tubers, Kalyn Nicholson, when she mentioned a yummy pumpkin bread and said she’d post the recipe down below.
Well I went ahead and found that recipe and made it and wow-za. It really is just as incredible as she said it was! It’s easily one of the best pumpkin breads I’ve ever made and I of course made a gluten free and refined sugar free version. Kalyn’s vegan so the recipe naturally already was. Here are the ingredients and the link to her video:
- brown sugar (I used coconut)
- vegetable oil (I used coconut)
- pureed pumpkin
- flour (I used Bob’s Red Mill gluten free)
- baking soda
- baking powder
- chocolate chips
Get some fall inspiration and watch the video here!
Hurray for vegan and gluten free fall recipes.
This was super easy to make and so so delicious. The batter was really thick so I smoothed it into my pan and topped it with extra chocolate.
The recipe didn’t specify so I used parchment paper in a loaf pan which was perfect. The loaf is dense, rich, chocolatey, with just the perfect amount of pumpkin and spice. Of course there’s a generous amount of sugar in it (which I wouldn’t skip, at least the first time you make it) it does make the bread pretty sweet and definitely a treat.
I ate the entire bread and loved it so much that I literally made it again the very next day. And ate it all straight away. If that’s not enough I’m craving it as I write this! Do yourself a favour and make it. 10/10!