Elizabeth's Little Vegan Kitchen

  • home
  • Recipes
    • Breakfast
    • Eats
    • Treats
    • Sips
  • Wander
  • About
  • CONTACT

Pumpkin Bread

November 24, 2016 by Elizabeth Bohr

Since my mother brought me a few cans of pumpkin from the States this summer I wanted to use one for a Thanksgiving week dessert. Voila, a moist flavorful pumpkin bread!  It is SO amazing and is a recipe I will make every year.  I eat my slices with a little butter and the salt from the butter mixes with the sweetness of the bread and it is to-die-for! 

Ingredients

  • 1 1/3 cup sugar
  • 1/3 cup vegan butter (I prefer Earth Balance)
  • 1 flax egg (1 tbs ground flax seeds mixed with 3 tbs water)
  • 3 tbs applesauce
  • 1 can pumpkin pie mix
  • 1/4 cup water
  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/8 tsp salt
  • 1/8 tsp ginger

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix the sugar and butter together until it is blended into a crumble.  Add the flax egg, applesauce, pumpkin pie mix, and water.
  3. In a separate bowl combine the dry ingredients.
  4. Mix the dry ingredients into the wet.
  5. Grease your pans. I used three mini loaf pans.
  6. Bake for 40-45 minutes or until cake tester comes out clean (may take longer if using regular sized pan).
  7. Cut yourself a piece and share a piece with a friend!
November 24, 2016 /Elizabeth Bohr
  • Newer
  • Older

Powered by DesignerFrontier