Vegan Pumpkin Bread Food

AMAZING VEGAN PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
• Combine water and flaxseed meal in a small bowl. Let stand until thickened, about 5 minutes.
• Stir flaxseed mixture, applesauce, brown sugar, vegetable oil, and almond milk together in a bowl. Add pumpkin puree.
• Mix whole wheat flour, baking powder, baking soda, cinnamon, salt, cardamom, cloves, and nutmeg together in a bowl. Blend in applesauce mixture. Divide batter between loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Cool in the pans for 10 minutes before inverting onto a wire rack.

VEGAN PUMPKIN BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. Transfer to 2 greased 9x5-in. loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.Freeze option: Securely wrap cooled loaf / loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature.

VEGAN PUMPKIN BREAD

Steps:

• Preheat oven to 400 F. Grease a small loaf pan with nonstick cooking spray.
• In a large bowl, beat together the pumpkin puree, brown sugar, applesauce, and oil until smooth and well combined.
• In a medium mixing bowl, sift the flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt.
• Add the dry ingredients to the wet ingredients. Beat until mixed well.
• Pour the batter into the prepared loaf pan and bake for 30 to 35 minutes, until a toothpick inserted into the center of the loaf comes out clean.
• Allow the bread to cool in the pan for 15 minutes, then remove from pan and allow to cool completely before serving.

VEGAN PUMPKIN BREAD

Steps:

• Stir water and flaxseed meal together in a small bowl until well combined. Place in the refrigerator until flax "eggs" have thickened, about 15 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
• Combine sugar and avocado oil in a large bowl; beat with an electric mixer until blended. Mix in flax "eggs," pumpkin puree, applesauce, molasses, and vanilla extract.
• Sift all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves together in a separate bowl. Add dry ingredients to the wet ingredients in 2 batches, stirring to combine after each addition. Divide batter between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.

VEGAN PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 350°F Oil 1 regular sized loaf pan or 4 small (approximately 3 1/2 X 5 1/2-inch) loaf pans or a dozen muffin cups.
• Combine the wet ingredients in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the liquid mixture to the dry, and stir well. Stir in the nuts, if desired. Pour the batter into the pan(s) and place on the center rack of oven. Bake until a toothpick inserted in the middle comes out clean--about15 minutes for muffins, 35 minutes for small loaf pans, and 60-70 minutes for one large loaf. Allow to cool before removing from pan.