Vegan Pumpkin Bread
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Description
Converted a favorite bread recipe to vegan. Spices tweaked for my preference. Adjust as needed.
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
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.
Nutrition Facts
serving: 2 9x5-inch loaves
calories: 234.9 kcal
carbohydrates: 37.5 g
protein: 2.7 g
saturated fat: 1.1 g
sodium: 189.8 mg
fiber: 2.5 g
sugar: 22 g
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