Amazing Vegan Pumpkin Bread Recipes

VEGAN PUMPKIN BREAD

Vegan Pumpkin Bread image

This easy vegan pumpkin bread recipe was given to me by my stepmom shortly after she and my dad got married 40 years ago. It's perfect for potlucks since it makes two loaves and is dairy- and egg-free. Everyone who tries it loves it! -Susan Johnson, Payne, Ohio

Provided by Taste of Home

Time 1h

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

Ingredients

3-1/2 cups all-purpose flour
3 cups sugar
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 can (15 ounces) pumpkin
1 cup canola oil
2/3 cup water
2 teaspoons vanilla extract

Steps:

Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. Transfer to 2 greased 9x5-in. loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.Freeze option: Securely wrap cooled loaf / loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature.

Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

AMAZING VEGAN PUMPKIN BREAD

Amazing Vegan Pumpkin Bread image

This bread is soooo moist and just sweet enough. Delicious with coffee. These would taste amazing with a streusel top or cream cheese frosting, if you wanted it even sweeter, but I think it stands alone amazingly well.

Provided by Heather

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h5m

Yield 24

Number Of Ingredients 16

Ingredients

cooking spray
2 tablespoons water
2 tablespoons flaxseed meal
1 cup applesauce
1 cup loosely packed brown sugar
⅓ cup vegetable oil
¼ cup almond milk
2 cups pumpkin puree
2 ½ cups whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ teaspoon ground cardamom
¼ teaspoon ground cloves
1 dash ground nutmeg

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
Combine water and flaxseed meal in a small bowl. Let stand until thickened, about 5 minutes.
Stir flaxseed mixture, applesauce, brown sugar, vegetable oil, and almond milk together in a bowl. Add pumpkin puree.
Mix whole wheat flour, baking powder, baking soda, cinnamon, salt, cardamom, cloves, and nutmeg together in a bowl. Blend in applesauce mixture. Divide batter between loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Cool in the pans for 10 minutes before inverting onto a wire rack.

Nutrition Facts : Calories 105.2 calories, Carbohydrate 17.6 g, Fat 3.6 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 124.3 mg, Sugar 7.2 g

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