Vegan Pumpkin Spice Bread
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Yields:
-
1 large loaf
- Serves:
- 8
ingredients
-
Wet ingredients
- 236.59 ml sugar
- 118.29 ml brown sugar, packed
- 236.59 ml canned pumpkin
- 59.14 ml canola oil or 59.14 ml applesauce
- 59.14 ml applesauce
- 118.29 ml water
- 14.79 ml Ener-G Egg Substitute, mixed well with
- 59.16 ml water
-
Dry ingredients
- 394.39 ml white flour
- 4.92 ml baking soda
- 4.92 ml cinnamon
- 3.69 ml powdered ginger
- 3.69 ml salt
- 2.46 ml baking powder
- 2.46 ml nutmeg
- 0.61 ml clove
- 118.29 ml chopped pecans or 118.29 ml walnuts
directions
- 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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RECIPE SUBMITTED BY
I'm a stay-at-home mom who enjoys cooking healthful, vegan meals with whole, natural ingredients. We feed our baby the same food we eat. When I'm not in the kitchen, I enjoy scrapbooking, web-surfing, traveling, and corresponding with my friends and extended family.