Perfect Pumpkin Bread Vegan Recipes

AMAZING VEGAN PUMPKIN BREAD

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.

VEGAN PUMPKIN BREAD

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.

PERFECT PUMPKIN BREAD [VEGAN]

Steps:

• Preheat oven to 350°; mist an 8 1/2 x 4 1/2 loaf pan w/ nonstick cooking spray
• In a large mixing bowl sift together the first 7 ingredients (the dry ingredients).
• Combine the wet ingredients in a mixing bowl and whisk together very well.
• Pour the wet into the dry ingredients until everything is evenly moistened (the batter will be stiff). Fold in the raisins.
• Spoon batter into loaf pan, distribute evenly along the length of the pan but don't spread the batter to the edges, that will happen as it is baking. Bake for 50 minutes to an hour until a knife comes out clean.
• Remove bread from oven and turn the bread out of the loaf pan onto a cooling rack. Wait until bread cools before slicing. If you have left overs, wrap in plastic and it should keep for about a week.

ARYN'S PRACTICALLY VEGAN PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees fahrenheit.
• Mix flaxseed with 6 Tbsp water, let sit for 1 minute.
• Blend flaxseed/water mixture with pumpkin, applesauce, coconut oil, and 1/2 cup water.
• Mix all dry ingredients.
• Fold dry ingredients into pumpkin mixture.
• Grease two loaf pans with coconut oil and flour with whole wheat flour.
• Pour half of mixture into each pan.
• Bake at 350 for 60-75 minutes until knife inserted in center of loaf comes out clean.
• Cool 10 minutes on rack before removing loaves from pans.
• Freezes well. Can also make muffins with same recipe.

VEGAN PUMPKIN BREAD

Steps:

• 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.