If fall was a baked good 🍁 it would be this fluffy and moist pumpkin bread with a snickerdoodle inspired streusel on top PSA you don’t need to add eggs to pumpkin bread because pumpkin is a natural egg replacer. I make this vegan pumpkin bread every year and it never fails me 🙌 it’s so good. Pumpkin purée has tons of moisture that helps bind baked goods like eggs do. Because eggs also help leaven quick breads, we need to add a little extra baking powder and baking soda. Plus, a touch of molasses enhances the flavor and adds extra moisture + acidity. This acidity reacts with the baking soda to create the perfect light and fluffy texture! You can find the recipe in my bio or google ‘tyberrymuch vegan pumpkin bread’ for the recipe #pumpkinseason #pumpkinbread #pumpkinloaf #veganpumpkinbread #veganbaking #thebakefeed