Vegan Pumpkin Bread
Description
This vegan pumpkin bread recipe made with warming spices, molasses, applesauce and flax "eggs" makes 2 loaves, so plan to share one with family or friends.
Ingredients
•
9 tablespoons water
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3 tablespoons flaxseed meal
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cooking spray
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2 cups white sugar
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3/4 cup avocado oil
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1 (16 ounce) can solid pack pumpkin puree
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1/2 cup unsweetened applesauce
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1 tablespoon molasses
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1 teaspoon vanilla extract
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1 1/2 cups all-purpose flour
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1 1/2 cups whole wheat flour
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1 1/2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon baking powder
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
Directions
1
Stir water and flaxseed meal together in a small bowl until well combined. Place in the refrigerator until flax "eggs" have thickened, about 15 minutes.
2
Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
3
Combine sugar and avocado oil in a large bowl; beat with an electric mixer until blended. Mix in flax "eggs," pumpkin puree, applesauce, molasses, and vanilla extract.
4
Sift all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves together in a separate bowl. Add dry ingredients to the wet ingredients in 2 batches, stirring to combine after each addition. Divide batter between the prepared loaf pans.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.