Vegan Pumpkin Bread
"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."
photo by Annacia
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Yields:
-
2 loaves
ingredients
- 3 cups sugar
- 1 (15 ounce) can pumpkin
- 1⁄2 cup oil
- 1⁄2 cup unsweetened applesauce
- 3 1⁄2 cups flour
- 3 tablespoons flax seeds
- 1⁄2 cup water
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon nutmeg
- 1 teaspoon cinnamon
directions
- Preheat oven to 350 degrees F.
- Grind the flax seeds then mix with the water until well blended to create the egg-replacer.
- In a large bowl mix: sugar, pumpkin, water, oil and applesauce.
- In a separate bowl sift together the dry ingredients. Fold into pumpkin mixture slowly.
- Bake for 1 hour.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
The flavor of this bread is marvelous, it tastes like pumpkin pie. Sadly however the texture was another matter. Made as directed with the exception of replacing half the sugar with Splenda (and making one loaf) it turned out far to damp and exceedingly heavy. It might benefit from more leavening and possibly less oil. I used an 8x4 glass pan.
RECIPE SUBMITTED BY
Lacto-Vegetarian.
