Pumpkin puree adds a rich flavor and tender texture. The subtle sweetness of coconut sugar, and the warming essence of pumpkin pie spice both capture the essence of fall while chopped pecans and vegan chocolate chips add flavor and crunch to complete this mouthwatering ensemble.
1. Preheat oven to 350° F. Grease well or line a 5” x 9” loaf pan with parchment paper. Brew the coffee if you don't already have some prepared. Melt the coconut oil and chop the pecans (if you didn't buy them prechopped).
4. In a large bowl, combine the coffee, pumpkin puree, coconut oil, and vanilla extract. Whisk until smooth. If the coconut oil begins to solidify in the cooler ingredients, heat everything for about 30-60 seconds in the microwave.