Since my mom isn't here to make her pumpkin bread this winter, I searched high and low for a good recipe. I wanted moist and flavorful, and as healthy as possible. I stumbled on this recipe, and halfway through throwing ingredients in the mixing bowl, I realized it was vegan. It also had less oil than all of the other recipes I had looked at. Fingers crossed, and it turned out amazing! Incredibly moist and tons of flavor. A keeper for sure.
*We did muffin tins, makes about 20 muffins and I baked at recommended temp for about 18 min
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