Oil Free Vegan Pumpkin Bread
- Number of Servings: 8
Ingredients
1-1/2 cup splenda (granulated) 1 cup canned pumpkin 1/2 cup applesauce 1/2 cup water egg substitute equivalent to 2 eggs (see note) 1 2/3 cups flour 1 tsp. soda 1 tsp. cinnamon 3/4 tsp. salt 1/2 tsp. baking powder 1/2 tsp. nutmeg 1/4 tsp. cloves (scant) 1/4 - 1/3 cup chopped walnuts or pecans (optional)
Combine first five ingredients in a small bowl and beat well. In a separate bowl, combine remaining ingredients and mix well. Gradually add to pumpkin mixture and beat well. Stir in nuts, if desired.
Use a non-stick 9"x 5" loaf pan (or a non-teflon pan *very lightly* sprayed with Canola Oil cooking spray). Pour batter into loaf pan and bake at 350 degrees for 65 to 70 minutes or until toothpick inserted in the middle comes out clean. Cool 10 minutes in the pan before moving to wire rack.
NOTE: I use Ener-G egg replacer, 1 tbsp., mixed with 4 tbsp. water.
Number of Servings: 8
Recipe submitted by SparkPeople user 027703.
Use a non-stick 9"x 5" loaf pan (or a non-teflon pan *very lightly* sprayed with Canola Oil cooking spray). Pour batter into loaf pan and bake at 350 degrees for 65 to 70 minutes or until toothpick inserted in the middle comes out clean. Cool 10 minutes in the pan before moving to wire rack.
NOTE: I use Ener-G egg replacer, 1 tbsp., mixed with 4 tbsp. water.
Number of Servings: 8
Recipe submitted by SparkPeople user 027703.
Nutritional Info Amount Per Serving
- Calories: 113.5
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 406.3 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 2.4 g
- Protein: 3.2 g
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