 Pumpkin spice season is in full swing, so I decided to try my hand at making vegan pumpkin bread. After finishing my credits to renew my holistic nutrition certification, I figured I would try to make an oil-free version on top of that. Since this was my first attempt, I let my daughter give me her honest opinion, and she gave it a thumbs up. This recipe is vegan kid approved, and I look forward to venturing into baking more pumpkin-inspired recipes in the near future. I enjoy adding pumpkin to smoothies, and my daughter and I love getting vegan pumpkin bread from Sally's Gluten-free Bakery. It is absolutely delicious! Since I was not able to make a bakery run, I decided to make my own, and it turned out well. It's very moist and mildly sweet with hints of cinnamon, ginger, and nutmeg. While I don't make all of my recipes oil-free, I do like to offer a variety of options. I am often asked about oil- free recipes, so I wanted to show you that you can make a delicious no-oil vegan pumpkin bread!  As I mentioned in a recent Instagram post, pumpkin has amazing health benefits. Pumpkin is considered to be a superfood since it is a natural food that is nutrient-dense and low-calorie. Pumpkin is heart-healthy due to its high potassium content. It is also high in fiber, antioxidants, and vitamin C. Pumpkin contains cancer-fighting carotenoids which are produced by plants like carrots, pumpkins, and squash with their orange and yellow tints. They fight the effects of free-radicals in our bodies, and this can help combat various types of cancer. Besides all of this, pumpkin is very versatile. It can be added to smoothies, pies, pastries, breads, soups, and so much more.  What Kind of Toppings Can I Add to My Pumpkin Bread? This is your opportunity to get very creative! You can top your vegan pumpkin bread with chocolate chips, pecans, pumpkin seeds, walnuts, or you may choose to not top it at all. The flavor is fabulous all by itself. I decided to add chopped walnuts because they are one of my favorite foods. They contain healthy fats and are rich in fiber. They are also rich in antioxidants, anti-inflammatory, and gut healthy.  The Best Vegan Pumpkin Bread (Quick, Easy, Oil-Free)
Oil-free, flavorful, wholesome, tasty, and only seven ingredients. Author: The Sensible Vegan Recipe Type: Quick Bread Cuisine: Vegan Serving: 8 Ingredients: 1/2 cup maple syrup 1 3/4 cup all-purpose flour 1/2 tsp baking powder 1 tsp baking soda 2 tbsp pumpkin pie spice 1 15 oz. can of solid packed pure pumpkin 1/2 cup plant milk (I used cashew milk.) walnut topping (optional) Directions:
Nutrition Info: Serving size: 1 slice Calories: 170.3 Fat: 0.1g Saturated Fat: 0g Protein: 4g Sugar: 13.8g Fiber: 2.3g Sodium: 104.7mg Carb: 38.1g DID YOU MAKE THIS RECIPE? Please share online and tag #thesensiblevegan.
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 Easter is here! For the past several weeks I have walked through many grocery stores with aisles packed with various Easter goodies. This is my first vegan Easter, and as I browsed through the stores, I picked up several items and was absolutely disappointed at the long lists of GMO and non-vegan ingredients. Well, I decided to make vegan Easter treats for my family. My dark chocolate peanut butter cups are always a hit, but since it is Easter, I decided to make vegan chocolate peanut butter eggs as well.  The recipe is simple and only requires five ingredients to make. The hardest part of the recipes is waiting for the peanut butter eggs to chill before dipping them into the chocolate. Fortunately, I was working on preparing a vegan meal at the same time, so the wait time allowed me to focus on making dinner as well.  Once you mold your peanut butter mixture into egg shapes, they are ready to pop into the fridge! You can use egg molds if you like, but I prefer to mold them by hand.  Rich, creamy, peanut buttery, and only five ingredients to make! Author: The Sensible Vegan Recipe Type: Dessert Cuisine: Vegan Serving: 13 large eggs or 20 medium eggs Ingredients
Serving size: 1 medium egg Calories: 215 Fat: 13g Sat Fat: 4.7g Carbohydrates: 21.4g Sugar: 15.2g Sodium: 91.3mg Fiber: 1g Protein: 1g Please let me know how you like this recipe. I'd love to hear from you and see your variation as well! Post your recipe photos #thesensiblevegan. Thank you!  I was looking forward to Valentine's day and making vegan chocolates for my husband. My daughter and I had a blast making these sweet treats, and we had even more fun presenting them and eating a few as well. My husband really loved his peanut butter cups. They tasted divine, and only require a few ingredients. The recipe for the peanut butter cups is located here in a different blog post. This post will focus on the heart shaped chocolates. They are rich, creamy, and only require two ingredient to make! You can find super heart shaped candy molds in almost every store baking section around Valentine's Day.  I was able find organic chocolate Koala Crisp cereal to give the chocolate the crunchy filling. This cereal is also gluten free and wheat free as well.  Decadent, rich, chocolaty, crispy, and only two ingredients! Author: The Sensible Vegan Recipe Type: Dessert Cuisine: Vegan Serving: 10 Ingredients
Instructions
Nutrition Information Serving size: 2 candies Calories: 163 Fat: 9.6g Sat Fat: 5.7g Carbohydrates: 19.6g Sugar: 14.4g Sodium: 10mg Fiber: 2.1g Protein: 2.1g Please let me know how you like this recipe. I'd love to hear from you! Post your photos #thesensiblevegan. Thank you!  Remember Nestle Crunch and Hershey's Krackel? Well, these are the amazing vegan version, and the taste is absolutely decadent. They are they type of chocolates where you say you'll just have one, but you look down and see that you've quickly polished off three or four...yes. They are the you-can't-eat-just-one type of vegan dessert. This is a quick and easy vegan dessert recipe that serves as an amazing holiday vegan dessert and also any other time as well.  This recipe only takes three ingredients to make: semi-sweet chocolate, organic crunchy peanut butter, and organic cocoa rice crisps. The prep time is less than five minutes, and the results are superb! When making vegan dessert recipes that call for chocolate, I almost always use Enjoy Life products. They are dairy-free, nut-free, soy-free, and non-GMO as well. Most of all, they taste rich, creamy, and smooth.  Sweet, chocolate, crispy, crunchy, smooth, peanut buttery goodness, and only takes three ingredients to make! Author: The Sensible Vegan Recipe Type: Dessert Chocolate Peanut Butter Crispies Cuisine: Vegan Serving: 10 Ingredients
Instructions
Nutrition Information Serving size: 2 candies Calories: 188 Fat: 11.5g Sat Fat: 6.3g Carbohydrates: 21g Sugar: 14.7g Sodium: 21mg Fiber: 2.4g Protein: 3.1g Please let me know how you like this recipe. I'd love to hear from you! Post your photos #thesensiblevegan. Thank you!  This patriotic dessert is a sweet, fruity, and refreshing way to cool off during this Fourth of July weekend. My daughter and I had so much fun making them, and they turned out absolutely great. I found the molds at Wal-Mart. It is a BPA-free tray that makes eight 2.5 oz. ice pops.
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About Tabatha JamesTabatha James is a wife, mom, and children's book author who loves creating vegan recipes with 10 ingredients or less! Vegan Categories
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