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    You are in: Home / Recipes / Vegan Pumpkin Bread Recipe
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    Vegan Pumpkin Bread

    Vegan Pumpkin Bread. Photo by Annacia

    1/1 Photo of Vegan Pumpkin Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Devia's Note:

    Dairy free and delicious. I took my mother's pumpkin bread recipe and replaced the eggs. When I initially entered this recipe I made an error by including two cans of pumpkin instead of one. This will explain the results of the first review.

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    My Private Note

    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Grind the flax seeds then mix with the water until well blended to create the egg-replacer.
    3. 3
      In a large bowl mix: sugar, pumpkin, water, oil and applesauce.
    4. 4
      In a separate bowl sift together the dry ingredients. Fold into pumpkin mixture slowly.
    5. 5
      Bake for 1 hour.

    Ratings & Reviews:

    • on February 07, 2009

      25

      The flavor of this bread is marvelous, it tastes like pumpkin pie. Sadly however the texture was another matter. Made as directed with the exception of replacing half the sugar with Splenda (and making one loaf) it turned out far to damp and exceedingly heavy. It might benefit from more leavening and possibly less oil. I used an 8x4 glass pan.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegan Pumpkin Bread

    Serving Size: 1 (1862 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2612.1
     
    Calories from Fat 573
    21%
    Total Fat 63.7 g
    98%
    Saturated Fat 8.2 g
    41%
    Cholesterol 0.0 mg
    0%
    Sodium 1410.6 mg
    58%
    Total Carbohydrate 494.4 g
    164%
    Dietary Fiber 12.8 g
    51%
    Sugars 309.0 g
    1236%
    Protein 27.7 g
    55%

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