The autumn season is the start of the holidays for me, beginning with my birthday and Halloween and ending with Christmas. When I think about fall and this portion of the year, I think about baking and all of the veganized treats that I can make for friends and families as we celebrate the end of another year. Here is my favorite vegan pumpkin bread recipe that I use after carving pumpkins. Tip: save the inside of your pumpkin for this recipe and the seeds to roast and eat separately!
Ingredients
WET INGREDIENTS
1 tablespoon ground flaxseeds and 2.5 tablespoons water or 1/4 cup applesauce
15 ounces pumpkin puree (1 can)
1/2 cup (any) oil
1/4 cup alternative milk
DRY INGREDIENTS
1 1/4 cups brown sugar
1 3/4 cups all-purpose flour
3 1/2 teaspoons of baking powder
1/2 teaspoon salt
3 pumpkin pie spice
Instructions
Preheat the oven to 350 degrees F and grease a loaf pan.
In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg. Or just add applesauce.
In a large bowl, whisk together the pumpkin, brown sugar, oil, flax egg or applesauce, and alt milk until smooth.
Add the flour, then sprinkle the baking powder, salt, and pumpkin pie spice on top of the flour. Stir with a large spoon or spatula gently until just combined. Do not over-mix.
Pour into the prepared pan. Bake for about 1 hour and 15 minutes until a toothpick inserted in the center comes out clean.
Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.
Serves 10 slices