Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Anderson, Judy
janderson@msmsmtp.StPaul.NCR.COMPumkin BreadIngredients (use vegan versions): 1-1/2 cup sugar
1 cup canned pumpkin
1/2 cup applesauce
1/2 cup water
egg substitute equivalent to 2 eggs
1 2/3 cups flour
1 teaspoon soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon cloves (scan't)
Directions:Combine first five ingredients in a small bowl and beat well. In a separate bowl, combine remaining ingredients and mix well. Gradually add to pumpkin mixture and beat well.
Use a non-stick 9x 5 loaf pan (or a non-teflon pan *very lightly* sprayed with Canola Oil cooking spray). Pour batter into loaf pan and bake at 350 degrees for 65 to 70 minutes or until toothpick inserted in the middle comes out clean. Cool 10 minutes in the pan before moving to wire rack.
This sounds wonderful! thanks for sharing. What do you use for egg substitutes? I would appreciate some good, tried and true ideas.
Archived comment by: susanne
I do not buy anything that has that yellow dye. If it calls for two eggs I use 3 to 4 whites of the egg. egg.
Archived comment by: ellen
Easy to make, satisfying, and moist vegan bread. Only problem I have is with the amount of vegan sugar. Anyone know how to reduce the sugar amount substantially? Stevia?
Archived comment by: julie
You could probably reduce the amount of vegan sugar down to 1 cup or maybe even 3/4 cup without it having a negative effect. I think I am going to try this recipe tonight.
Archived comment by: vegancherrypie
I used the good old flax & water egg replacer for this recipe and it came out nicely. It went over well at the holidays and I am the only vegan in my gigantic family. 1T ground flax + 3T water = 1 egg. Stir up the mixture and let it sit for a minute or two.
Archived comment by: malona
