Converted a favorite bread recipe to vegan. Spices tweaked for my preference. Adjust as needed.

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Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
additional:
15 mins
total:
1 hr 35 mins
Servings:
20
Yield:
2 9x5-inch loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.

  • 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.

  • 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.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.

Cook's Note:

Do not substitute pie filling for the pumpkin puree.

Nutrition Facts

235 calories; protein 2.7g; carbohydrates 37.5g; fat 9g; sodium 189.8mg. Full Nutrition
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