Purely Plants Pumpkin Bread Recipes

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PURELY PLANTS PUMPKIN BREAD



Purely Plants Pumpkin Bread image

This whole grain, plant-based pumpkin bread is both tasty and health promoting! Add goji berries and nuts for extra flavor and nutrients.

Provided by Wholly Plants

Categories     Breakfast     Dessert     Snack

Number Of Ingredients 15

2 Tbsp ground flaxseed
6 Tbsp water
2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger powder
1/4 tsp allspice
1/8 tsp ground cloves
1 15 oz can pumpkin puree
20 pitted dates (deglet noor)
1/2 cup warm water
1 tsp vanilla extract
1/4 cup goji berries (optional)
1/4 cup chopped pecans (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Make flax egg by placing ground flaxseed and 6 T water in a small bowl. Let sit for 10 minutes.
  • In a large bowl, combine flour, baking powder, baking soda, cinnamon, ginger, allspice and cloves.
  • Add dates, 1/2 cup water and vanilla to food processor and blend into a paste. Scrape down sides as needed.
  • Add flaxseed, date mixture and pumpkin to dry ingredients, stir until completely combined. Add goji berries and/or nuts, if using.
  • Scoop batter into a non-stick loaf pan. Bake for 50-60 minutes, until a toothpick or knife pushed into the the middle of the loaf comes out clean.
  • Let cool, remove from pan, slice and enjoy!

PUMPKIN BREAD IV



Pumpkin Bread IV image

This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function; you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once. You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes.

Provided by Cheryl Riccioli

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h15m

Yield 36

Number Of Ingredients 11

3 cups canned pumpkin puree
1 ½ cups vegetable oil
4 cups white sugar
6 eggs
4 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground cloves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
  • In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
  • Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 36.8 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 231.1 mg, Sugar 23 g

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