Vegan Pumpkin Bread

Vegan Pumpkin Bread

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From: EatingWell.com, September 2018

Flaxseed meal, which develops a gelatinous texture when mixed with water, replaces the eggs and provides structure to this moist, flavorful loaf.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 5 tablespoons water
  • 2 tablespoons flaxseed meal
  • ¾ cup unsweetened almond milk
  • ¾ cup sugar
  • ⅓ cup canola oil
  • 1 teaspoon vanilla extract
  • 1½ cups unseasoned pumpkin puree
  • 2 cups white whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice or cinnamon
  • ½ teaspoon salt
  • ½ cup bittersweet chocolate chips (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
  2. Combine water and flaxseed meal in a small bowl. Let stand for a few minutes.
  3. Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture in a medium bowl. Stir in pumpkin puree. Whisk flour, baking powder, pumpkin pie spice (or cinnamon) and salt in a large bowl. Add the wet ingredients and stir until just combined. Stir in chocolate chips, if using. Transfer the batter to the prepared pan.
  4. Bake until golden and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Cool in the pan for 10 minutes, then turn out on a wire rack. Let cool for 1 hour before slicing.
  • To make ahead: Store loaf, well wrapped, at room temperature for up to 4 days or freeze for up to 4 months.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 191 calories; 7 g fat(1 g sat); 3 g fiber; 31 g carbohydrates; 3 g protein; 5 mcg folate; 0 cholesterol; 14 g sugars; 13 g added sugars; 4,798 IU vitamin A; 1 mg vitamin C; 86 mg calcium; 3 mg iron; 191 mg sodium; 105 mg potassium
  • Nutrition Bonus: Vitamin A (96% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 other carbohydrate, 1 starch

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