I didn't think a bumper sticker could capture my life philosophy, but there it is. I spotted it on a Prius at the grocery store buying a can of pumpkin for this recipe. (The beauty of it, as with many vegan recipes, is that you probably have almost everything you need in your pantry already.)
I love cooking for the people I love. And I have a dear, dear friend who loves all things pumpkin. She's not vegan, but she can't eat soy or dairy because her little 4-month-old is likely allergic. All the more reason to share a delicious bread that she can enjoy this season (her favorite season). She also, coincidentally, introduced me to Penzey's Spices, which I suspect is the source of that darling sticker that will likely be finding a home on my car's bumper soon.
Now, I know some folks on a dairy-free diet can eat eggs and butter, but I don't know the rules on that, so I'm playing it safe and leaving out all animal products (= vegan). This recipe for pumpkin pecan bread is totally vegan, fat free, and plenty tasty. And it's very adaptable if you prefer to leave out the pecans, replace them with walnuts, or substitute chocolate chips (for heaven's sake, yes, do it).
Here's another thing I've learned from practicing recipes intended for restricted diets. Vegan baking is perfect for baking with kids. There's no cross-contamination or raw egg to worry about. It's easy, it's healthy, and it's fun. I think everyone will enjoy this seasonal recipe that's friendly for all ages. Happy Halloween. The recipe follows.