I’m not sure about you, but I’ve become really lazy lately. A typical day begins at about 5 a.m. now that school is back in session. My eyes are half shut as I open the door for my morning trek to the bus stop. It’s getting harder and harder to wake up as the mornings are getting colder and darker. I used to complain about insomnia, but I would kill for some of that right about now.
I suppose it’s good in some ways, but recipe creating has taken a hit. Getting to the point, I have made yearly pumpkin bread every fall for about 10 years now. I spent the first few years trying different recipes to get it just right, until I settled on the perfect one. Now I have converted it into a vegan version, and I present it for your enjoyment.
Vegan Pumpkin Bread Recipe
Ingredients
- One cup canned pumpkin
- One cup whole wheat flour
- One cup all-purpose flour
- One-quarter cup corn starch (or additional all-purpose flour)
- One cup sugar
- One teaspoon baking soda
- Three-quarters teaspoon salt
- Half cup oil (can be mixed with 50% applesauce)
- One-third cup water
- Two tablespoons flax meal
- Six tablespoons water (for mixing with the flax meal)
- One teaspoon ground cinnamon
- One teaspoon ground ginger
- Half teaspoon ground cloves
- One-eighth teaspoon ground nutmeg
- One-quarter teaspoon allspice
- One-eighth teaspoon ground cardamom
Cooking Directions
- In a medium bowl, mix the flax meal and six tablespoons of water (warmed), and set it to the side for five minutes. Next, preheat your oven to 350 degrees. Grease three smaller loaf pans or one large loaf pan, about 5 x 9 inches. Set that aside.
- In a different bowl, mix together the baking soda, spices, salt, corn starch, whole wheat flour, and all-purpose flour. Set that aside as well. Retrieve the bowl with the warm water and flax seed and add oil and sugar. Whisk it until well blended. Add one-third cup water and the pumpkin to that, and whisk again.
- Start adding in your dry ingredients and blend gently, avoiding over-mixing. Folding or stirring is definitely the way to go. Divide it up between your pans (if using the smaller pans) or pour into your single larger pan.
- If using the mini pans, bake for 35 minutes. If using a single large pan, bake for 65 minutes. Use a toothpick to test interior moisture before taking them out.
- Let cool for 15 minutes and slice when ready. Enjoy!
Do you have a favorite pumpkin recipe? Share away in the comments!
Photo credit: Some rights reserved by seanhabig
Is that really a pic of your bread? It looks amazing. Did you add extra chunks of pumpkin to it. I see pieces in the pic.
Just made this…excellent!!!
I love that it is moist and very flavorful!
I just made this recipe last night – putting into muffin tins instead of a loaf – and I will never use any other recipe again! These were the most delicious and moist muffins I’ve ever had! My mouth is watering right now as I think about them… thanks for the great recipe!!!