Last week when I was thinking about fall and how it was going by so quickly, I decided to whip up a batch of pumpkin bread. I wanted to try a new brand of sweetener that I was recently sent called Swerve, and I also wanted some pumpkin bread. 🙂

For the bread, I knew I would wanted something healthy but very moist and super flavorful. Since I wasn’t sure how the Swerve would bake, I didn’t know what to expect!

I threw together:

Vegan (Low-fat) Pumpkin Bread

• 2 cups of multigrain baking mix – I use Trader Joe’s
• 1 cup of sugar, or Swerve in this case
• 1 can of pumpkin
• 1/4 c. almond milk (skim, rice or soy would work too)
• 1 T. cinnamon
• 1 T. vanilla
• 2 T. ground flax

1. Mix pumpkin, almond milk, cinnamon, vanilla and flax together until smooth.
2. In a large bowl, mix baking mix and sugar or Swerve.
3. Combine the dry goods with the wet.
4. Mix until well combined.
5. Pour mixture into a loaf baking pan.
6. Bake for 45-55 minutes at 350 until baked through the center.

Enjoy the delicious vegan, low-fat pumpkin bread!

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