Vegan Pumpkin Bread Recipe
So moist and flavorful even non-vegans will fall in love with this guilt-less comforting vegan pumpkin bread. You can even bake the batter in muffins tins for some vegan pumpkin muffins! (They'll taste like cupcakes!!)
Ingredients
- 2 tablespoons flax seed meal + 3 tbs water
- 6 tablespoons milk (I used vanilla almond milk)
- 3/4 cups brown sugar
- 1 cup + 1 Tbs canned pumpkin puree
- 1/2 cup applesauce (I used no sugar added)
- 1 cups all-purpose flour
- 2/3 cup whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- Pistachios and walnuts (optional)
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9Ã5 inch loaf pan.
- 2. Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.
- 3. In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, spices. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan. Top with nuts if you like!
- 4. Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 867g | |
| Calories 1596 | |
| Calories from Fat 69 | 4% |
| Total Fat 7.95g | 10% |
| Saturated Fat 2.74g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 4369mg | 182% |
| Potassium 1500mg | 43% |
| Total Carbs 363.6g | 97% |
| Dietary Fiber 26.1g | 87% |
| Sugars 187.28g | 125% |
| Protein 31.6g | 51% |
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