Happy Thanksgiving everyone! I know it’s Wednesday still, but we’re almost there. If you’re looking for some last-minute Thanksgiving dessert ideas, look no further! I made this vegan pumpkin bread from Averie Cooks earlier this week, and it was amazing. Super soft, gooey, and topped with a delicious streusel topping, this bread is my new favorite pumpkin bread. Step aside eggs and butter! I didn’t have all the vegan ingredients on hand, so I ended up using regular milk and normal butter, but by using margarine and soy/almond/rice milk instead, this recipe can be made vegan.
This bread is incredibly soft, and I slightly underbaked it (for about 35 minutes instead of 40), and the underbaked center provided a heavenly gooeyness to this bread. The streusel topping just adds a little extra crispy sweetness to the top, to finish off this perfect bread. Head on over to Averie Cooks for the recipe!