Total Time
1hr 15mins
Prep 5 mins
Cook 1 hr 10 mins

Ingredients Nutrition


  1. Mix ingredients and bake in a loaf pan at 350 degrees for 65-70 minutes.


Most Helpful

Except for reducing the sugar by 1/2 cup, I made the recipe as written. The bread had an unpleasant spongy texture, and the applesauce flavor was more dominant than the pumpkin flavor. Moreover, I had to bake the bread for more than 90 minutes (not the 65-70 suggested in the recipe). It was edible, and I appreciate the idea, but I won't be making this again.

Femina Epulae September 28, 2006

this was super easy to make! sadly enough, i didn't have applesauce and so i used another 1/2 of pumkpin instead. i don't recommend doing this, because although it came out tasting delicious, the texture was a little too heavy. also--i don't know whether i did something wrong to cause this--but the crust is chewy. overall, though, this is the best vegan pumpkin bread i've ever made, and it's much better than my utterly failed adaptations of my mom's milk-and-eggs kind. i bet if i had't made the subsitutions, it would have come out even better.

meliae October 23, 2004

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