Amazing Vegan Pumpkin Bread

This bread is soooo moist and just sweet enough. Delicious with coffee. These would taste amazing with a streusel top or cream cheese frosting, if you wanted it even sweeter, but I think it stands alone amazingly well.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.

Step: 2

Combine water and flaxseed meal in a small bowl. Let stand until thickened, about 5 minutes.

Step: 3

Stir flaxseed mixture, applesauce, brown sugar, vegetable oil, and almond milk together in a bowl. Add pumpkin puree.

Step: 4

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.

Step: 5

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.

Per Serving: 105 calories; protein 2g; carbohydrates 17.6g; fat 3.6g; sodium 124.3mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.