Rating
Published Jun 19th
Prep 15m Cook 1h 5m Additional 15m Ready In 1h 35m
Servings 2 9x5-inch loaves Calories 234.9
Converted a favorite bread recipe to vegan. Spices tweaked for my preference. Adjust as needed.
Recipe Ingredients
- 9 tablespoons water
- 3 tablespoons flaxseed meal
- cooking spray
- 2 cups white sugar
- ¾ cup avocado oil
- 1 (16 ounce) can solid pack pumpkin puree
- ½ cup unsweetened applesauce
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Cooking Directions
- 1 Stir water and flaxseed meal together in a small bowl until well combined. Place in the refrigerator until flax "eggs" have thickened, about 15 minutes.
- 2 Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
- 3 Combine sugar and avocado oil in a large bowl; beat with an electric mixer until blended. Mix in flax "eggs," pumpkin puree, applesauce, molasses, and vanilla extract.
- 4 Sift all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves together in a separate bowl. Add dry ingredients to the wet ingredients in 2 batches, stirring to combine after each addition. Divide batter between the prepared loaf pans.
- 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.
Nutrition Facts
- Calories 234.9
- Carbohydrate 37.5 g
- Fat 9 g
- Fiber 2.5 g
- Protein 2.7 g
- Saturated Fat 1.1 g
- Sodium 189.8 mg
- Sugar 22 g
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