Vegan Pumpkin Bread Healthy And Tasty Recipes

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.

VEGAN PUMPKIN BREAD HEALTHY AND TASTY

Steps:

• Preheat the oven to 350 degrees.
• Mix together the flaxseed and water until thickened.
• Combine flax mixture in a large bowl with sugar, applesauce, oil, and pumpkin.
• In a medium bowl, stir together the flour, spices, baking soda, bvaking powder, and salt.
• Stir the dry ingredients into the wet. Fold in the walnuts. Lightly grease lof pans. Divide tinto two regular 8 inch loaf pans or four mini loaf pans. If you'd like, sprinkle on some oats or turbinado to garnish. Bake the large loaves for about 55 minutes and the smaller loaves for about 40 minutes. Let sit for 20 minutes before removing from the pans.

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.

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.

HEALTHY VEGAN PUMPKIN BREAD

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pumpkin, cover, and steam until fully cooked, 35 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with olive oil.
• Place chia seeds in a blender; add hot water and let sit for 5 minutes.
• Scoop flesh out of pumpkin halves and add to blender. Add crystallized sugar cane juice and agave nectar to blender; blend until pumpkin mixture is very smooth.
• Mix spelt flour, brown rice flour, baking powder, cinnamon, salt, nutmeg, allspice, and cloves together in a bowl. Fold pumpkin mixture and walnuts into flour mixture until batter is just mixed; spoon into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 1 to 1 1/2 hours.