Pumpkin Spice Bread

Submitted by Vittoria2008

"This recipe comes from Fat Free Vegan Kitchen and I absolutely LOVE it! I made this as gifts for people for Christmas and it was adored by all. My kids begged me to make more!"

 

• Ready In: 55mins
• Ingredients: 17
• Serves: 8

ingredients

• Wet ingredients

• 1 cup sugar
• 1⁄2 cup brown sugar, packed
• 1 cup canned pumpkin
• 1⁄4 cup canola oil or 1/4 cup 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 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
• 1⁄4 - 1⁄2 cup chopped pecans (optional) or 1/4-1/2 cup walnuts (optional)

directions

1. Preheat oven to 350°F
2. 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.
3. Combine the wet ingredients in a medium-sized mixing bowl and blend well.
4. In a large bowl, combine the dry ingredients.
5. Add the liquid mixture to the dry, and stir well. Stir in the nuts, if desired.
6. Pour the batter into the pan(s) and place on the center rack of oven.
7. Bake until a toothpick inserted in the middle comes out clean--about 15 minutes for muffins, 35 minutes for small loaf pans, and 60-70 minutes for one large loaf. Allow to cool before removing from pan.

Reviews

[k.pyle]

I love all the spices in this bread. I did make a few variations that I like. Made the recipe to serve 12 so that I could use 1 whole can of pumpkin, used equal parts white and brown sugar (less white/more brown). Used 2 eggs instead of water and egg substitute. Used primarily whole wheat pastry flour with some oat bran instead of plain flour. I like to make my pumpkin bread in cereal bowls -cute round shape and the middle seems to cook better. Wonderful recipe!