Vegan Pumpkin Bread
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
1 loaf
ingredients
- 1 1⁄2 cups sugar
- 1 cup canned pumpkin
- 1⁄2 cup applesauce
- 1⁄3 cup water
- 2 egg substitute
- 1 2⁄3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon clove
directions
- Mix ingredients and bake in a loaf pan at 350 degrees for 65-70 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
-
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.
RECIPE SUBMITTED BY
Smileyfroggy
greenville, sc