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Vegan Pumpkin Bread

Vegan Pumpkin Bread Recipe

WET INGREDIENTS

  • 1 tablespoon ground flaxseeds
  • 2.5 tablespoons water
  • 15 ounces canned pumpkin puree
  • 1 1/4 cups brown sugar
  • 1/2 cup canola oil
  • 1/4 cup soy milk

DRY INGREDIENTS

  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

  • Preheat the oven to 350 F and grease a loaf pan.
  • In a small bowl, combine the ground flaxseed and water. This is your flax egg.
  • In a large bowl, whisk together the pumpkin, brown sugar, canola oil, flax egg and soy milk until smooth.
  • Add the flour, sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg and cloves on top of the flour. Stir with a large spoon or spatula, gently, until just combined. Do not over mix.
  • Pour into the prepared pan. Bake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.
  • Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

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