Vegan Pumpkin Bread Recipe

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

  1. Preheat oven to 350°F.
  2. Add first 8 ingredients to FourSide or WildSide+ jar and secure lid. Press "Pulse" 35 times to sift ingredients.
  3. Transfer sifted ingredients to mixing bowl.
  4. Add walnuts to jar and secure lid. Pulse 35 times or until walnuts are chopped.
  5. Transfer walnuts and raisins to mixing bowl.
  6. Add remaining ingredients to jar and secure lid. Select "Batter."
  7. Pour wet ingredients into mixing bowl, and incorporate wet and dry ingredients.
  8. Pour batter into greased 8"x4" loaf pan, and bake for 4550 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.




12 comments


  • Blendtec

    Chia seeds will increase the fiber content. 1 oz has approximately 10 g of dietary fiber.


  • amandafitpanda

    Yum! I substituted gluten free flour for whole wheat and unsweetened applesauce for the apple. Also made muffins instead of bread and baked for 40 mins. Moist & flavorful!


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