Vegan Pumpkin Bread
The fact that this Vegan Pumpkin Bread is egg-free, dairy-free, and oil-free makes it a healthy vegan recipe.
When I mention Vegan Pumpkin Bread most people go eeewww! After one taste though, they are pleasantly surprised by the good flavor. It’s a popular bread to give as a gift as well as to serve guests. I usually bring it every fall, when pumpkins are at their peak, to my Monday morning volunteer group.
I love doubling and tripling recipes. I always figure if you’re going to make a mess in the kitchen, it might as well be worth it, so you have enough on hand.
I hardly ever use an 8 x 8 pan when making cakes, almost always a 9 x 13. Even if it’s too much for you, you can always freeze what’s left for another time.
So this recipe makes two loaves. One for eating now and enjoying with your family and one to give as a gift. Wrap in wax paper first, then foil so the foil is not touching the bread. Then wrap in a pretty tissue paper and tie with a ribbon for gifting.
Do you ever welcome new neighbors in with a gift from your kitchen? This would be the perfect recipe, especially if it’s the fall season, to present to a new neighbor. Even if they’re not vegan, they won’t know the difference. They will just be pleased that you thought enough of them to welcome them in with something made by you.
I have welcomed new neighbors in many times over the last many years. One time I forgot to bake something when a new neighbor moved in and my young daughter at the time said, “Mom, aren’t you giving baked goods to the new neighbors anymore?”
Oops! Brought me up short. I had been pre-occupied and had just not thought about it. She noticed. So I got very quickly busy and made something for them.
- The fact that this Vegan Pumpkin bread is egg-free, dairy-free, and oil-free makes it a healthy vegan recipe.
- When I mention Vegan Pumpkin Bread most people go eeewww! After one taste though, they are pleasantly surprised by the good flavor. It’s a popular bread to give as a gift as well as to serve guests. I usually bring it every fall, when pumpkins are at their peak, to my Monday morning volunteer group.
- Carol Fitzgerald
- 2 cups freshly ground flour from hard winter wheat berries or whole wheat flour
- 1 cup spelt flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1 teaspoon salt
- 1 and 3/4 cup sugar
- 3 egg replacers
- 1 (15-ounce) can pure canned pumpkin (puree) NOT pumpkin pie filling.
- 3/4 cup orange juice
- 1 cup unsweetened applesauce
- 3/4 cup vegan chocolate chips
- 2 teaspoons vanilla extract
- 2 teaspoons orange extract
- 1 cup walnuts, chopped
- A handful of raisins (optional)
- In a large bowl, measure and mix all dry ingredients together. Then, add the pumpkin and all the wet ingredients. Fold in the walnuts and chocolate chips last. Mix well.
- Pour into two greased and floured loaf pans.
- Bake at 350 degrees for about 45 minutes. Test for doneness. Cool for 10 minutes. Remove from pan and slice. Or, cool very well and wrap and freeze for when you need a dessert to serve in a hurry.