Vegan Pumpkin Bread

Name: Vegan Pumpkin Bread
Prep time: 15 min
Cook time: 65 min
Total time: 95 min
Ingredients: 9 tablespoons water; 3 tablespoons flaxseed meal; cooking spray; 2 cups white sugar; 0.75 cup avocado oil; 1 (16 ounce) can solid pack pumpkin puree; 0.5 cup unsweetened applesauce; 1 tablespoon molasses; 1 teaspoon vanilla extract; 1.5 cups all-purpose flour; 1.5 cups whole wheat flour; 1.5 teaspoons ground cinnamon; 1 teaspoon baking soda; 0.5 teaspoon salt; 0.5 teaspoon baking powder; 0.5 teaspoon ground nutmeg; 0.25 teaspoon ground cloves

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

Recipe by Susan Osborn Vitorovich

Updated on September 1, 2022

Prep Time:

15 mins

Cook Time:

1 hr 5 mins

Additional Time:

15 mins

Total Time:

1 hr 35 mins

Servings:

20

Yield:

2 9x5-inch loaves

Jump to Nutrition Facts

Ingredients

9 tablespoons water
3 tablespoons flaxseed meal
cooking spray
2 cups white sugar
¾ cup avocado oil
1 (16 ounce) can solid pack pumpkin puree
½ cup unsweetened applesauce
1 tablespoon molasses
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Directions

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.
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 (per serving)

235	Calories
9g	Fat
38g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 20
Calories 235
% Daily Value *
Total Fat 9g	12%
Saturated Fat 1g	6%
Sodium 190mg	8%
Total Carbohydrate 38g	14%
Dietary Fiber 3g	9%
Total Sugars 22g
Protein 3g
Vitamin C 1mg	6%
Calcium 25mg	2%
Iron 1mg	7%
Potassium 123mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.