Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by erin,
eringreene99@hotmail.comScrumptious Pumpkin BreadIngredients (use vegan versions): 1 1/2 cup whole wheat flour (I used the organic bread variety)
1/2 cup rolled oats
1/2 teaspoon salt (I used RealSalt)
1/2 teaspoon baking soda
2 1/2 teaspoon baking powder
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
2 tablespoon apple butter (I used the spiced kind from a local orchard)
1/2 - 3/4 cup maple syrup, to taste
2T flax seeds and 6T water (or an equivalent replacer for 2 eggs)
1/3 cup soy milk
1 cup cooked pumpkin or pumpkin puree
walnuts and raisins, I used 1/2 cup of each
Directions:1. Mix together the first 7 ingredients in a large bowl.
2. Put flax seeds, water and pumpkin in a blender and puree. The first time I made this I started with only the flax seeds and water and ended up with flaxseeds stuck all over the inside of the blender...adding the pumpkin keeps things under control.
3. Add the maple syrup and the soy milk to the blender, and puree a little bit more. Make sure that the flax seeds are ground up fairly well.
4. Add the apple butter and the contents of the blender to the dry ingredients and mix well.
5. Stir in walnuts and raisins, if desired.
6. Pour batter into an oiled bread pan (mine is metric, its about 8.5 x 4.5 but im sure its flexible) and bake in a 350 degree oven for 50 minutes. I used convection bake, so if your oven doesn't have this option it may take a little longer. Youll know when the toothpick comes out clean
This recipe is perfect for a crisp autumn day
Serves: 12ish
Preparation time: 20 min to prepare, 50 min to cook
This vegan bread is indeed Scrumptious. I made it this evening using canned pumpkin and Ener-G Egg Replacer and it came out nice, moist and tasty. One note: using a blender seemed like too much trouble, and since I used egg replacer instead of flax seed I didn't bother putting the wet ingredients in a blender. It came out fine. Makes a standard-sized loaf.
Archived comment by: pillowtrot
This vegan bread is delicions! It came out moist and tasty. I shared it at work and people were very surprised that it was vegan
Archived comment by: mollylauren
This was my first attempt at making a vegan bread and I am VERY pleased with the results -- great texture, great taste. I used flax (no egg sub needed) and the full 3/4 cups of maple syrup. Even with the full 3/4 cup of syrup, the bread was not overly sweet. It was perfect.
Archived comment by: annag
can i use flax meal or does it have to be whole flax seeds?
Archived comment by: zygoat
This vegan bread was awesome. zygoat, you can use flax meal instead of grinding your own flax seeds. Next time I make it I will put in more than 1 cup of pumpkin though. I also didn't have any apple sauce/butter, so ground up 1/2 an apple and 1/2 a pear, and put the flax into that with the water, letting it sit for a while. My meatitarian friend at work loved it, couldnt believe it was vegan, and demanded the recipe!!! I am about to make it again for a potluck tomorrow. Thanks for submitting it.
Archived comment by: vegangal
Well, made it again with 1 1/2 cups of pumpkin...still didn't taste like pumpkin, but was wonderful anyway. I used the other 1/2 of the apple from the previous batch instead of the apple butter again.
Archived comment by: vegangal
Oh yeah, I used spelt flour this time, same amount.
Archived comment by: vegangal
i liked this vegan bread a lot but it wasn't as good as i expected. Maybe it was because i only used 1/2 cup of maple syrup and excluded the walnuts and raisins...
Archived comment by: frankscellardoor
This bread was very good, although not as sweet as I expected. But delicious nonetheless. I sprinkled the walnuts just on the top so they roasted as the bread baked. A definite hit with my non-vegetarian housemates--they gobbled it right up.
Archived comment by: pooch
could a banana possibly be used as an egg replacer? i worry it might overpower the pumpkin.
Archived comment by: jackieblue
