Vegan Pumpkin Bread
Made with whole wheat pastry flour, this vegan pumpkin bread is light and fluffy, yet still moist and pretty much irresistible. If you can’t find whole wheat pastry flour you could use 1 cup all-purpose and 2/3 cup regular whole wheat. I used that combo when I made pumpkin bread before and it turned out great. This recipe was originally posted on my healthy living blog, Eating Bird Food.
Vegan Pumpkin Bread
Ingredients
- 1 2/3 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
1 cup canned pumpkin puree
3/4 cup sugar or evaporated cane juice (I used sucanat)
3 Tablespoons maple syrup
1/2 teaspoon vanilla
1/4 cup canola oil
1/4 cup apple sauce
1 flax egg (1 Tablespoon ground flaxseed + 3 Tablespoons water)
Directions
Preheat oven to 350° F. Prepare 1 regular sized loaf pan (8.5 X 2.5 X 2) by spraying it with cooking spray.
Whisk together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until an gel like consistency forms.
In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon pumpkin pie spice and salt). Combine the wet ingredients (pumpkin, sugar, maple syrup, vanilla, oil, apple sauce and flax egg) in a medium-sized mixing bowl and blend well. Add the liquid mixture to the dry and stir well.
Pour batter into the loaf pan and place on the center rack of oven. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
Allow to cool before removing from pan.
Information
- Category
- Breads, Dessert Bread
