Vegan Pumpkin Bread Recipe
This bread has a great texture and is not too sweet. Whether for a crisp autumn day or a rainy summer morning, this bread will please a crowd.
Overview
Total time: 1 H
Servings: 16
Calories: 140
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1/4 tsp. ground nutmeg
- 1/2 cup walnuts
- 1/2 cup raisins
- 1/3 cup water
- 1/3 cup soy milk
- 3/4 cup maple syrup
- 1 cup pumpkin puree
- 1/2 apple cored and halved
- 1 1/2 tbsp. flaxseed
Nutritional Information
- Serving Size: 1 slice
- Fat: 4g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 160mg
- Carbohydrates: 27g
- Fiber: 3g
- Sugar: 13g
- Protein: 3g
Instructions
- Preheat oven to 350°F.
- Add first 8 ingredients to FourSide or WildSide+ jar and secure lid. Press "Pulse" 3–5 times to sift ingredients.
- Transfer sifted ingredients to mixing bowl.
- Add walnuts to jar and secure lid. Pulse 3–5 times or until walnuts are chopped.
- Transfer walnuts and raisins to mixing bowl.
- Add remaining ingredients to jar and secure lid. Select "Batter."
- Pour wet ingredients into mixing bowl, and incorporate wet and dry ingredients.
- Pour batter into greased 8"x4" loaf pan, and bake for 45–50 minutes or until toothpick inserted in center comes out clean.
Note: If your blender does not have a "Batters" cycle, blend on Medium Low (speed 3 or 4) for 30 seconds.
When you say pumpkin puree, are you talking about canned pumpkin (like for pies) or actual pumpkin puree?
Yes, you can. :)
If I added a 1/2 cup Chia seeds will the fiber content go up a bit?
I am looking for ways to bulk up the fiber yet stay tasty. Is there any way you could give me a way to determine how the fiber goes up with Chia seeds?
I make goodies for 2-3 elderly family members and I try making super high fiber breads or pastry things for them to get things moving along better.
Hi Barb. You can use either pumpkin puree from a can or actual pumpkin puree from a baked/boiled pumpkin.
Would using almond milk instead of soy yield the same results?
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