This is a moist, dense quick bread suitable for breakfast or even Thanksgiving. It is a vegan version, containing no animal products.

Recipe Summary

prep:
10 mins
cook:
1 hr 10 mins
total:
1 hr 20 mins
Servings:
12
Yield:
1 9x5-inch loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.

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  • Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.

  • In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan.

  • Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts

176 calories; protein 2.2g 5% DV; carbohydrates 40.9g 13% DV; fat 0.8g 1% DV; cholesterol 0mg; sodium 315.6mg 13% DV. Full Nutrition
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Reviews (137)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2007
It's been a long time since I posted this recipe. I'm glad others are enjoying it! These days I make it without any applesauce and just use the whole 15 oz can of pumpkin. Add a few spoons of water if it needed but keep in mind this batter is thick. I also add 1/3 cup chopped walnuts and 1/3 cup dried cranberries (Craisins). I cut the sugar back to 1 cup as well. Read More
(113)

Most helpful critical review

Rating: 3 stars
02/26/2009
Excellent base and wonderfully moist, but had to make a LOT of changes before I got a "Wow!" response. I upped the water to 8 tablespoons, added 2 tablespoons of molasses, used an entire 15-oz can of pumpkin and left out the applesauce altogether, reduced the sugar to 3/4 a cup of brown sugar, changed the flour to two cups of white spelt flour (can't eat wheat), upped the baking powder to a full teaspoon, and changed the spices and amounts--2 1/2 teaspoons cinnamon, 1 teaspoon cloves, and 1/2 teaspoon ginger. I kept the nutmeg the same, but changed the salt to a scant teaspoon, and I sprinkled the dough with brown sugar before baking. I also divide the recipe between two 7x5 bread tins and bake them together for 47 minutes. In the space of a week, I've made at least ten loaves, and my husband and friends have gobbled up every crumb! The bread comes out very dense, very moist and plenty sweet, but when divided into 8 thick pieces per loaf, each piece only has 108 calories, almost no fat, and only 30 carbs--less than a small box of raisins. Makes a delicious, filling afternoon snack! Read More
(25)
164 Ratings
  • 5 star values: 120
  • 4 star values: 30
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/08/2007
It's been a long time since I posted this recipe. I'm glad others are enjoying it! These days I make it without any applesauce and just use the whole 15 oz can of pumpkin. Add a few spoons of water if it needed but keep in mind this batter is thick. I also add 1/3 cup chopped walnuts and 1/3 cup dried cranberries (Craisins). I cut the sugar back to 1 cup as well. Read More
(113)
Rating: 5 stars
11/14/2005
Both my husband and I love this bread! We made a few changes but it's fantastic as it is. We substituted 1 cup of splenda for a cup of the sugar and used a total of one cup of whole wheat flour (non-pastry) and 2/3 cup all purpose flour. We also added half of a cup of raisins and extra spices since we love cinnamon and nutmeg. Super fast and easy to make - perfect for the holidays. Read More
(101)
Rating: 5 stars
02/19/2003
Another great recipe using flax. I am always looking for good recipies that incorporate this fine source EFA's. Flax adds a unique texture to this recipie that holds moistness and combines with the pumpkin for a great taste. I added whole flax seed to the mixture for a more crunchy nutty flavor. Read More
(55)
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Rating: 5 stars
10/26/2006
I was a little worried about this recipe when I poured the batter/dough into the bread pan. First I must say that I had to substitute for the applesauce - I didn't have any. I didn't want to use oil so I used plain yogurt (I know not cool for vegans but?). And I used a whole can of pumpkin (15 oz.) instead of the 1 c. called for in the recipe. Since these two substitutions seemed to make the wet ingredients even wetter I used a little more flour - a little over 3/4 c. regular wheat flour (I didn't have pastry flour) and about 1 1/4 c. bread flour. Because of these alterations I also modified the spices and baking powder ever-so-slightly. So why did I worry? There was a ton of batter! I probably could have put this into 2 pans. I didn't though. What worried me even more is when I dipped my finger in one of the spatula trails left in my mixing bowl and took a lick it was pretty bland. I wondered if it was because this recipe uses a fraction of the sugar called for in other recipes or if I didn't add enough spices or what?! Well I stuck some pecans in the top of my loaf and stuck it in the oven and hoped for the best. What came out was one of the BEST loaves of pumpkin bread ever! It was plenty sweet and otherwise flavorful and moist. It was beautiful! I can't wait to try it with applesauce and the pecans mixed right in (instead of just on top). Thanks so much for this wonderfully nutritious low-fat creature-friendly treat! Read More
(45)
Rating: 5 stars
05/07/2005
AMAZING! My son is allergic to milk and eggs which makes baking a challenge. He LOVES these muffins so I make them frequently. They are plenty sweet with only a 1/2 cup sugar and not too dense if you use all whole wheat pastry flour. We make 12 muffins instead of bread...baking for 18-20 minutes. Raisins are a nice touch too! THANK YOU THANK YOU for a great recipe. Read More
(33)
Rating: 3 stars
02/26/2009
Excellent base and wonderfully moist, but had to make a LOT of changes before I got a "Wow!" response. I upped the water to 8 tablespoons, added 2 tablespoons of molasses, used an entire 15-oz can of pumpkin and left out the applesauce altogether, reduced the sugar to 3/4 a cup of brown sugar, changed the flour to two cups of white spelt flour (can't eat wheat), upped the baking powder to a full teaspoon, and changed the spices and amounts--2 1/2 teaspoons cinnamon, 1 teaspoon cloves, and 1/2 teaspoon ginger. I kept the nutmeg the same, but changed the salt to a scant teaspoon, and I sprinkled the dough with brown sugar before baking. I also divide the recipe between two 7x5 bread tins and bake them together for 47 minutes. In the space of a week, I've made at least ten loaves, and my husband and friends have gobbled up every crumb! The bread comes out very dense, very moist and plenty sweet, but when divided into 8 thick pieces per loaf, each piece only has 108 calories, almost no fat, and only 30 carbs--less than a small box of raisins. Makes a delicious, filling afternoon snack! Read More
(25)
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Rating: 5 stars
10/28/2005
This was fantastic! My boyfriend has high cholesterol so I have been looking for healthy recipes and this certainly is. I used all whole wheat flour and only 1/2 cup of sugar as some of the reviews suggested. I also made muffins. All in all they came out delicious! Thank you. Read More
(19)
Rating: 4 stars
10/24/2005
This is very good for how healthy it is! It is somewhat chewy in texture. I used mashed bananas instead of pumpkin and it was very good. Read More
(15)
Rating: 5 stars
12/13/2005
This is great pumpkin bread! I was looking for recipes that had no dairy or egg in it and this one came up...I too have done what the previous reviewer mentioned and tried this with the Splenda/sugar baking mix and it was excellent as well. Read More
(12)
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