Cakes/ Desserts/ Vegan Baking/ Vegan Brunch/ vegan recipes

Vegan Pumpkin Bread

Pumpkin Bread
Yields 1
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  1. 4 tablespoons Vegan butter ( I used earth balance)
  2. 1 cup brown sugar
  3. 1/4 cup coconut oil
  4. 1/3 - 1/2 cup non dairy milk (I used quinoa-flax milk) or water
  5. 1 cup pureed pumpkin ( I prefer uncooked but cooked does just as well)
  6. The equivilent of two eggs ( see Vegan replacements for examples of ingredients that you can substitute for eggs - I used chia seeds in water)
  7. 2 cups all-purpose flour
  8. 1/2 teaspoon salt
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon baking powder
  11. 1 teaspoon ground cinnamon
  12. 1/2 teaspoon freshly grated nutmeg
  13. 1/4 teaspoon ground allspice
  14. 1/4 teaspoon ground cloves
  1. Preheat the oven to 350°F.
  2. Grease and flour a 9-inch loaf pan.
  3. Sift together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a bowl.
  4. Cream the butter, sugar, and oil together for a minute or two, until light and fluffy.
  5. Add the pumpkin puree and mix until well combined.
  6. Add the egg replacer and mix.
  7. Combine the flour mixture with the wet, alternating with the milk or water until a thick batter is achieved, and pour the batter into the loaf pan.
  8. Bake for at least an hour (exact time will vary depending on your ingredients and oven), or until a toothpick inserted into the center comes out clean.
  9. Allow to cool completely before serving
  10. Enjoy!
Sweet Vegan

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