Aryn's Practically Vegan Pumpkin Bread

1 hrs

16 servings

5.0/5 (3 reviews)

This is my favorite loaf/muffin recipe that I concocted through trial and error trying to make a traditional pumpkin bread somewhat healthier. It produces very dense, delicious bread or muffins, which I like to eat warm with a spread of coconut oil instead of butter._x000D_ _x000D_ I sometimes switch up the flours/brans/meals I use, and you can add raisins or shredded carrots, etc. for variety._x000D_ _x000D_ I say practically vegan because I cannot guarantee that all the ingredients were made in a vegan-friendly way, though I presume they probably were. I am not vegan, but I like the idea of using flax instead of eggs since I eat so many eggs already._x000D_ _x000D_ *I actually use 1/2 brown sugar and 1/2 xylitol, but since xylitol is not in the ingredient list here I put all brown sugar.

Ingredients

Instructions

Preheat oven to 350 degrees fahrenheit.
Mix flaxseed with 6 Tbsp water, let sit for 1 minute.
Blend flaxseed/water mixture with pumpkin, applesauce, coconut oil, and 1/2 cup water.
Mix all dry ingredients.
Fold dry ingredients into pumpkin mixture.
Grease two loaf pans with coconut oil and flour with whole wheat flour.
Pour half of mixture into each pan.
Bake at 350 for 60-75 minutes until knife inserted in center of loaf comes out clean.
Cool 10 minutes on rack before removing loaves from pans.
Freezes well. Can also make muffins with same recipe.

Prep: 30 mins

Cook: 1 hrs

Total: 1 hrs

Breads

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Amount Per Serving
Calories 256.1
% Daily Value*
Total Fat 10.1g	16%
Cholesterol 0mg	0%
Total Carbohydrate 42.6g	15%
	Dietary Fiber 5.5g	20%
	Sugars 21.1g
Protein 4.5g

Amount Per Serving

Calories 256.1

% Daily Value*

Total Fat 10.1g

16%

Cholesterol 0mg

Total Carbohydrate 42.6g

15%

Dietary Fiber 5.5g

20%

Sugars 21.1g

Protein 4.5g