Vegan Pumpkin Bread

Our vegan pumpkin bread is a recipe that is just as good as a dessert recipe as it would be as a side dish recipe. So serve it either way. Some warm pumpkin butter really sets it off!

Vegan Pumpkin Bread


1 cup of canned pumpkin
1 1/4 cups of agave nectar
1/2 cup of applesauce
egg replacer equivalent to 2 eggs
1/2 cup of water
1 2/3 cups of flour
1 tsp. of baking soda
3/4 tsp. of salt
1 tsp. of cinnamon
1/2 tsp. of nutmeg
1/4 tsp.(or a bit less) of clove
1/2 tsp. of baking powder

How we make it

Preheat oven to 350 degrees.
In a medium size bowl combine the pumpkin,
agave, applesauce, water and egg replacer.
Beat well. Combine the remaining ingredients in
a separate bowl, mixing thoroughly. Slowly add
remaining ingredients to the pumpkin mixture and
beat again to mix thoroughly.

Using a 9" x 5" non-stick loaf pan, pour pumpkin
mixture into pan. Bake at 350 degrees for 65 to
70 minutes. Test with a toothpick. Allow more baking
time as needed. Cool at least 10 minutes in the pan
then move to a wire rack.

Makes 1 loaf.

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