Foolproof Pumpkin Bread
3 1/2 cups flour (1/2 all-purpose, 1/2 whole wheat)
2 cups sugar
2 tablespoon baking powder
1/2 teaspoon salt
2 tablespoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1 cup applesauce (or oil)
2 cups canned pumpkin
1/2-2/3 cup water
substitute equivalent of 4 eggs
1 cup chopped nuts (optional--I like pecans)
Mix flour, vegan sugar, salt, baking powder, and spices. Add pumpkin, apple sauce, water, egg substitute (I like Ener-G) and mix well. Add nuts if desired. Pour into a greased bread pan and bake for about 1 hr at 350 degrees.
It is important to make sure the batter is not too runny--if it is the bread will not bake completely! Can add more flour to soak up extra liquid or use less applesauce/water. I also like to add more baking powder to make the bread rise well. Enjoy!!
SO HOW'D IT GO?
This pumpkin bread smells as gorgeous as it tastes! It's wonderful and I love that it makes two loaves. I used bananas as my egg replacer and it turned out great. Thanks so much! ;)b
An addendum to my earlier review:
I also reduced the sugar down to 1.5 cups.
I thought this was a pretty good recipe. When I made it, the dough was not runny, and it made 2 loaves of bread (1 regular size, and 1 in a large loaf pan).
I made the following modifications:
- I used real eggs (I'm not vegan)
- I left out the water
- I added 1 cup of chocolate chips
It turned out great.
After I did the first loaf, I added in some rolled oats. It made the bread nice and chewy, but a little dry.
I seemed to have much better luck with this recipe than some of the other reviewers. The batter was not too dry or too moist -- it was thick, and seemed just about right.