This pumpkin bread evokes the essence of autumn with its blend of warm, comforting spices and the subtle sweetness of pumpkin puree. The resulting crumb is wonderfully moist, reminiscent of a classic carrot cake, making each bite a delightful experience. Studded throughout with pecan pieces, the bread offers a satisfying textural contrast with a lovely, gentle crunch.

Effortlessly prepared in just one bowl, this recipe simplifies the baking process without compromising on flavor or quality. It’s a treat that caters to various dietary needs, being naturally gluten-free, dairy-free, and vegan. Perfect as a guilt-free breakfast option or a comforting afternoon snack, this pumpkin bread pairs beautifully with a steaming cup of tea or a fragrant chai latte.

Designed to serve a generous gathering, it’s a recipe the whole family can enjoy. Pumpkins, a type of winter squash, are often mistaken for vegetables but are botanically classified as fruits. When choosing pumpkins for this recipe, opt for smaller, denser varieties with a rich orange hue, often labeled as sugar pumpkins or pie pumpkins.

Varieties like ‘Delicata’, ‘Crown prince’, ‘Baby Pam’, ‘Autumn Gold’, or even butternut squash work wonderfully. If time is short, canned pumpkin puree can be used, but be sure to check the ingredients to ensure it is 100% pumpkin, free from added sugars or fillers. The preparation of fresh pumpkin puree involves either steaming or roasting the pumpkin.

Steaming requires peeling, deseeding, and dicing the pumpkin before placing it in a steaming basket until tender. Roasting involves cutting the pumpkin into slices and baking them until soft, then scraping the flesh from the skin. Both methods yield a smooth puree perfect for baking.

Don't discard the seeds! Roasting them with a sprinkle of sea salt and a drizzle of olive oil creates a delicious and nutritious snack. Fresh pumpkin puree can be stored in the refrigerator for a few days or frozen for longer use in both sweet and savory dishes.

The spice blend typically includes cinnamon, ginger, nutmeg, and cloves, but feel free to adjust the quantities to suit your personal taste preferences. For those who are not fond of pecans, consider substituting them with dark chocolate chunks for a different twist. The coconut cream can also be replaced with unsweetened almond milk for a lighter texture.

If you prefer not to use a vegan recipe, chia seeds can be swapped for eggs to bind the ingredients. Enjoy this bread on its own, or elevate the experience by serving it with a dollop of whipped cream or vegan whipped coconut cream. A drizzle of melted dark chocolate over the top adds an extra layer of indulgence.