Healthy Vegan Pumpkin Bread Recipes
VEGAN PUMPKIN BREAD
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
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.
VEGAN PUMPKIN BREAD
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine the whole wheat flour, pumpkin pie spice, cinnamon, baking powder, baking soda and pinch of salt.
- In a separate large bowl, combine the milk, oil, pumpkin puree, maple syrup and vanilla. Whisk until well combined.
- Add the wet ingredients to the dry ingredients and stir well.
- Spread the batter into an oiled loaf pan and top with chopped pecans.
- Bake for 45-50 minutes. You should be able to insert a knife into the center of the loaf and have it come out clean.
Nutrition Facts : ServingSize 1 slice, Calories 317 kcal, Carbohydrate 42 g, Protein 6 g, Fat 16 g, SaturatedFat 1 g, Sodium 205 mg, Fiber 6 g, Sugar 15 g
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- Scrape the batter into the prepared loaf pan. Sprinkle the top with chocolate chips, nuts, or pumpkin seeds as desired. Bake for 20 minutes, then loosely tent the pan with foil to keep the top from browning too quickly. Continue baking for 50 to 60 additional minutes (70 to 80 minutes total), until a toothpick inserted in the center of the loaf comes out clean. Be sure to test the bread and a few different places to make sure that it is fully cooked through. An even easier way to check: use an instant read thermometer! When it registers 200 degrees F at the center of the loaf, the bread is baked.
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