Vegan Pumpkin Bread

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.

• Ready In: 1 hr 20 mins
• Yields: 2 loaves

Ingredients

• 3  cups sugar
• 1 (15 ounce) can pumpkin
• 1⁄2 cup  oil
• 1⁄2 cup unsweetened applesauce
• 3 1⁄2 cups flour
• 3  tablespoons flax seeds
• 1⁄2 cup water
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cloves
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon nutmeg
• 1  teaspoon cinnamon

Directions

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