When I decided to create a vegan pumpkin bread recipe, it was serious work. I’m kinda known for my pumpkin bread. Over the years, I’ve celebrated the fall (or any time of year, for that matter) with loaves of sweet, cinnamony pumpkin bread – or sometimes, pumpkin muffins. Or even pumpkin mini-muffins. So re-creating the recipe to be vegan was a big deal. This Vegan Pumpkin Bread is the result, and I’m happy to say it lives up to my family’s expectations!

While I like to keep things simple, if you want to bake vegan goodies, you should get to know ground flaxseed. Flax “eggs” are just a combination of ground flaxseed (which is highly nutritious, by the way – bonus points!), and water, and they will help your baked goods to rise. You can buy it pre-ground (just watch the expiration date) or buy organic flax seeds and grind them as you need them in a coffee grinder. When using flax eggs, you just have to remember to replace some of the moisture you are losing from omitting the real eggs. In this case I’ve replaced it with applesauce, which also helps to bind the ingredients together.

Vegan Pumpkin Bread

Ingredients

• 2 T ground flaxseed
• 1/3 c water
• 1 15 oz. can pumpkin puree
• 1/2 c applesauce (cinnamon-flavored applesauce works well too!)
• 1/2 c expeller-pressed canola oil*
• 2 c sugar
• 2 1/2 c flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp ground cloves
• 3/4 cup of raisins (optional)

Instructions

Heat oven to 350 degrees. Grease two 8″ or 9″ loaf pans.

Combine the flaxseed and water in a small bowl and set aside for about five minutes.

In a large bowl (or the bowl of your stand mixer), combine the pumpkin, applesauce, and oil. Add the flax seed mixture. Gradually add in the sugar and mix until smooth.

In another large bowl, combine the flour, baking soda, salt and spices. Gradually add this dry mixture to the pumpkin mixture, beating after every addition until combined but do not overbeat. Gently fold in the raisins if you are using them.

Pour the batter into the prepared pans and bake for 50 to 55 minutes or until a toothpick inserted in center comes out clean. Let the loaves cool in their pan for five minutes, then remove from pan.

Makes two loaves.

* Expeller-pressed canola oil is mechanically processed from the canola seed instead of through heat and chemical processes, which damage the fatty acids.

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