Vegan Pumpkin Bread
Nutty Pumpkin Bread
Prep Time15 mins
Cook Time1 hr
Total Time1 hr
Servings: 12 slices
Mix together thoroughly all the dry ingredients except the nuts and keep aside.
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.
Add the flaxmeal-water mix, or flax egg, and applesauce and mix until blended
Add pumpkin puree and vanilla and mix until blended
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.
Add the nuts to the batter and mix with a spatula.
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.
Cool on a rack about 15 minutes before unmolding. Let the bread cool on a rack (although I can never resist a warm slice!)
Calories: 285kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Sodium: 117mg | Potassium: 192mg | Fiber: 3g | Sugar: 25g | Vitamin A: 3175IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1.3mg