I love quick breads, but find most recipes to be a bit too sweet for my liking. Since I usually eat mine in the morning with a cup of coffee, I’d rather it not taste like cake. For this pumpkin bread, I used 1/4 cup less sugar to cut back on the sweetness. I didn’t have quite enough pumpkin, so I added a packet of applesauce (~1/3 cup). I try to use oil sparingly, but knew it would impact the texture of the bread if I took out too much, so I used 1/3 cup. Next time I make this bread, I’ll try 1/4 cup of oil and see if the texture still turns out. I added one teaspoon of apple cider vinegar to the soy milk. The vinegar helps soften the crumb of the bread and imparts a subtle tangy flavor. Definitely recommend the pepitas; they add a nice little crunch.

Get the Recipe: The Best Vegan Pumpkin Bread