Vegan Pumpkin Bread

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

Preparation Details

Prep Time: 15 mins

Cook Time: 1 hr 5 mins

Total Time: 1 hr 35 mins

Servings: 20

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

Steps

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 9×5-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.