Pumpkin Bread
Cook time
Total time
Nutty Pumpkin Bread
Recipe type: Dessert
Cuisine: American
Serves: 12
  • Dry:
  • 1½ cup whole-wheat pastry flour
  • 1 tsp cinnamon, ground
  • ½ tsp nutmeg, ground
  • ½ tsp ginger, ground
  • ½ tsp cloves, ground
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 1 cup walnuts or pecans or a mix, lightly toasted then chopped
  • Wet:
  • ⅓ cup almond milk + 1 tsp vanilla
  • 6 tbsp canola oil
  • ¼ cup applesauce
  • 1⅓ cup sugar
  • 1 tbsp molasses
  • 2 tbsp powdered flax seeds + 5 tbsp water
  • 1 cup pumpkin puree (I used canned)
  1. Mix together thoroughly all the dry ingredients except the nuts and keep aside.
  2. In a stand mixer or with a hand mixer, beat together on medium speed the oil, sugar and molasses until well-mixed, about 3-4 minutes.
  3. Add the flax-powder-and-water mixture and applesauce and mix until blended
  4. Add pumpkin puree and mix until blended
  5. Add the flour mixture in 3 parts alternating with the almond milk-vanilla mixture in 2 parts. Mix on low speed until the batter is smooth. Scrape down the sides of the bowl if necessary to ensure all ingredients are well-mixed.
  6. Add the nuts to the batter and mix with a spatula.
  7. Pour the batter into an oiled loaf pan. Bake about 50-60 minutes in a 350-degree oven or until a toothpick inserted in the center comes out clean.
  8. Cool on a rack about 15 minutes before unmolding. Let the bread cool on a rack (although I can never resist a warm slice!)
  9. Enjoy!
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/nutty-pumpkin-bread/