Vegan Pumpkin Spice Bread Recipe #323351
This is easy and delicious. Perfect with a cup of coffee for an afternoon pick-me-up. You can make it fat-free by substituting an additional 1/4 cup of applesauce for the oil, or use regular eggs instead of the egg-replacer if you don't need the recipe to be vegan. I got this recipe from Fatfree Vegan Kitchen. http://blog.fatfreevegan.com/2006/12/pumpkin-spice-bread.html
1½ hours | 20 min prep
SERVES 8 , 1 large loaf
Wet ingredients
- 1 cup sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin
- 1/4 cup canola oil or applesauce
- 1/4 cup applesauce
- 1/2 cup water
- 1 tablespoon Ener-G Egg Substitute, mixed well with
- 4 tablespoons water
Dry ingredients
- 1 2/3 cups white flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon powdered ginger
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/8 teaspoon clove
- 1/2 cup chopped pecans or walnuts
- Preheat oven to 350°F Oil 1 regular sized loaf pan or 4 small (approximately 3 1/2 X 5 1/2-inch) loaf pans or a dozen muffin cups.
- Combine the wet ingredients in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the liquid mixture to the dry, and stir well. Stir in the nuts, if desired. Pour the batter into the pan(s) and place on the center rack of oven. Bake until a toothpick inserted in the middle comes out clean--about15 minutes for muffins, 35 minutes for small loaf pans, and 60-70 minutes for one large loaf. Allow to cool before removing from pan.
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5 stars