VEGAN PUMPKIN BREAD
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Whole Wheat Flour, 2 cup Soy Flour, 0.5 cupGround Flaxseed Meal, 1/4 cupBaking Soda, 1 tspSalt, 0.5 tsp Ginger Root, 2 tsp Water, tap, 1 cup (8 fl oz) *Canola Oil, 1 tbsp Pumpkin seeds, 1 cup Raisins, 1 cup, packed Natural Unsweetened Apple Sauce, 0.5 cup Pumpkin, shreded, raw, 3 cupsBrown Sugar, 1/4 cup
Sift all the dry ingredients together. In a separate bowl combine all the wet ingredients except the pumpkin, mix well.
Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 45 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user NATALIAEUGENIA.
Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 45 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user NATALIAEUGENIA.
Nutritional Info Amount Per Serving
- Calories: 252.4
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 249.8 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 7.4 g
- Protein: 9.4 g
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