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Aryn's Practically Vegan Pumpkin Bread

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“This is my favorite loaf/muffin recipe that I concocted through trial and error trying to make a traditional pumpkin bread somewhat healthier. It produces very dense, delicious bread or muffins, which I like to eat warm with a spread of coconut oil instead of butter. I sometimes switch up the flours/brans/meals I use, and you can add raisins or shredded carrots, etc. for variety. I say practically vegan because I cannot guarantee that all the ingredients were made in a vegan-friendly way, though I presume they probably were. I am not vegan, but I like the idea of using flax instead of eggs since I eat so many eggs already. *I actually use 1/2 brown sugar and 1/2 xylitol, but since xylitol is not in the ingredient list here I put all brown sugar.”
READY IN:
1hr 45mins
SERVES:
16
YIELD:
2 loaves
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees fahrenheit.
  2. Mix flaxseed with 6 Tbsp water, let sit for 1 minute.
  3. Blend flaxseed/water mixture with pumpkin, applesauce, coconut oil, and 1/2 cup water.
  4. Mix all dry ingredients.
  5. Fold dry ingredients into pumpkin mixture.
  6. Grease two loaf pans with coconut oil and flour with whole wheat flour.
  7. Pour half of mixture into each pan.
  8. Bake at 350 for 60-75 minutes until knife inserted in center of loaf comes out clean.
  9. Cool 10 minutes on rack before removing loaves from pans.
  10. Freezes well. Can also make muffins with same recipe.

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