Look! So festive! Garland on our front stoop railing! Turkeys are Christmas-/New Year’s-friendly, right?
I dunno. I just found this little loaf pan in the cabinet and figure hey why not? It was technically Fall when I made this… so there.
Vegan Pumpkin Spice Bread
Adapted from Fat Free Vegan Kitchen
1/2 cup raw sugar
1/2 cup brown sugar, packed
1 cup canned pumpkin
1/2 cup apple sauce
1/2 cup water
1 tablespoon ground flaxseed mixed well with 4 tablespoons warm water
1 2/3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon powdered ginger
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon freshly ground nutmeg
1/4 – 1/2 cup chopped pecans or walnuts (optional)
Preheat oven to 350°F.
Options: Grease either 1 regular sized loaf pan / 4 small (3.5 x 5.5″) loaf pans / 1 dozen muffin cups.
Combine the wet ingredients and blend well. In a large bowl, combine the dry ingredients, including the nuts (coat with flour to decrease sinkage during baking). Add wet to try and stir well. Pour into pans, decorate with whole pecans if using, and bake 60-70 min for one loaf / 35 min for mini loaves / 15 min for muffins.
Let cool and remove from pan, or photograph while still in the pan if you’re a food blogging nutcase.
I made the mini loaves but the others are not pictured (you can imagine three other boring mini black loaf pans).
This bread was so yummy! Super moist and dense, with a nice added crunch from the pecans. I decreased the sugar from 1 cup of granulated to 1/2 cup, and it made this bread seem less like a dessert and more like a good breakfast which was my intention. Using whole wheat flour–which is more absorbent than white–also helped with the texture change of using less dry sugar. Also, in case you didn’t notice, the bread is fat free, if that’s important to you… I quite enjoy my [healthy] fats in moderation however.
As stated, the bread is rather dense (not in a bad way) but to have a lighter slice, sub 1/2 the applesauce for the same amount of canola oil.