Vegan Pumpkin Bread
User Reviews
5
Vegan Pumpkin Bread
Description
Vegan Pumpkin Bread combines wet ingredients including applesauce, vegetable oil, pumpkin puree, and vanilla extract, mixing them with all-purpose flour, baking powder, cinnamon, sugar, and salt. The batter is poured into a loaf pan and baked at 350°F for 50 to 55 minutes until a toothpick inserted comes out clean. The texture is moist and tender, with cinnamon providing the classic warmth often paired with pumpkin in baked goods.
The recipe omits eggs and dairy, replacing eggs with applesauce for moisture and binding. The careful mixing until combined (lumps allowed) maintains some rustic texture in the final bread. This bread can be conveniently transformed into muffins by adjusting baking time to 25-30 minutes, providing flexibility for serving sizes.
This bread is versatile for breakfast, snack, or dessert. The addition of raisins, walnuts, or chocolate chips offers options to suit tastes and dietary preferences. The sweetness level is adjustable between 3/4 to 1 cup of sugar according to preference.
Preheating the oven before mixing is important because of the double-acting baking powder. Ensuring ingredients are at room temperature contributes to a fluffier texture. Avoid overmixing to keep the bread's texture tender and rustic.
Ingredients
- ⅓ cup applesauce
- ½ cup vegetable oil
- ¾-1 cup sugar depending on your sweetness preference
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ tablespoon cinnamon
- (Optional) add-ins – raisins, walnuts, chocolate chips, etc
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together the applesauce, oil, sugar, pumpkin puree, and vanilla in a bowl. Then, add the remaining ingredients and whisk until thoroughly combined.
- Pour the batter into a greased loaf pan and bake for 50 to 55 minutes. Check to see if it’s fully baked by placing a toothpick or fork into the middle of the loaf, if it comes out clean, it’s finished. If it has batter on it, bake for another 5 minutes.
Notes
- These can also be made as muffins by baking for 25 to 30 minutes instead of a loaf.
- Preheat the oven before mixing to activate double-acting baking powder.
- Stop mixing when wet and dry ingredients are combined; lumps are fine for a rustic texture.
- Room temperature ingredients promote a fluffier pumpkin bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 85mg | 4% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 3180IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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