Tuesday, December 9, 2014

Vegan Pumpkin Bread

I love pumpkin and I love breads. Finding a good vegan pumpkin bread was high on my "must find" list after I became vegan. Other than some complaints about too many nuts from the family (any nuts are too many by their standards), this was a popular loaf. The original recipe is from Cate's World Kitchen.


1 1/2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup packed brown sugar

2 tbsp flax seeds
6 tbsp water
1/3 cup vegetable oil
1/3 cup almond milk
1 cup canned pumpkin
1 tsp vanilla
1/3 cup chopped walnuts


  1. Spray a 9 x 5″ loaf pan with nonstick spray and preheat the oven to 350 F.
  2. Grind the flax seeds in a coffee grinder or small food processor and combine with the water. Let stand for about 10 minutes.
  3. Whisk together the dry ingredients (flour through brown sugar) in a large bowl.
  4. Whisk together the remaining wet ingredients (oil through vanilla), add the flax-water mixture and mix well, then stir gently into the flour mixture.
  5. Stir just until all traces of flour disappear, then fold in the raisins and walnuts. Spread evenly in the pan and bake for about an hour, or until a toothpick comes out clean. Cool in the pan for about 5 minutes then remove from the pan and transfer to a wire rack to cool completely.

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