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Vegan Pumpkin Bread

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“Dairy free and delicious. I took my mother's pumpkin bread recipe and replaced the eggs. When I initially entered this recipe I made an error by including two cans of pumpkin instead of one. This will explain the results of the first review.”
READY IN:
1hr 20mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Grind the flax seeds then mix with the water until well blended to create the egg-replacer.
  3. In a large bowl mix: sugar, pumpkin, water, oil and applesauce.
  4. In a separate bowl sift together the dry ingredients. Fold into pumpkin mixture slowly.
  5. Bake for 1 hour.

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