Vegan Pumpkin Bread recipe

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Ingredients

9 tablespoons water
3 tablespoons flaxseed meal
cooking spray
2 cups white sugar
¾ cup avocado oil
1 (16 ounce) can solid pack pumpkin puree
½ cup unsweetened applesauce
1 tablespoon molasses
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Nutrition Info

234.9 calories
carbohydrate: 37.5 g
cholesterol: : -
fat: 9 g
fiber: 2.5 g
protein: 2.7 g
saturatedFat: 1.1 g
servingSize: -
sodium: 189.8 mg
sugar: 22 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir water and flaxseed meal together in a small bowl until well combined. Place in the refrigerator until flax \"eggs\" have thickened, about 15 minutes.

  2. Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.

  3. Combine sugar and avocado oil in a large bowl, beat with an electric mixer until blended. Mix in flax \"eggs,\" pumpkin puree, applesauce, molasses, and vanilla extract.

  4. Sift all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves together in a separate bowl. Add dry ingredients to the wet ingredients in 2 batches, stirring to combine after each addition. Divide batter between the prepared loaf pans.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.

Recipe Yield

2 9x5-inch loaves

Recipe Note

Converted a favorite bread recipe to vegan. Spices tweaked for my preference. Adjust as needed.

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