Vegan Pumpkin Spice Bread with Marta

Marta and I made this together today for the fall season. 🍁This is @martascooking first pumpkin loaf ever- Making it in Siena, Italy. I hope she loves this American obsession!
.

Three tablespoons of flax replace three eggs to make this vegan. In this recipe, no one will know its vegan! The spices are what make this bread special.
.
Just because it’s vegan doesn’t mean its healthy and you can eat all you want. This is a bread/cake that’s very tasty and still a treat 🙂 Its a perfect fall gift I’ll be giving to my boyfriend. (Baking in the coffee can was his request)

.

This is an easy recipe. The only trick is whipping up the flaxseed and wet ingredients well to act like the “egg.” If you’re doing more plant-based cooking, I recommend getting a handy immersion blender. I used it in this recipe and use it for many soups and sauces. 

Vegan Pumpkin Spice Bread (yields 4 mini loaves or two large)

Ingredients: 

• 3 cups (384g) unbleached all-purpose flour*
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

• 3 Tablespoons ground flaxseed (flaxseed meal) ♥
• 1/2 cup (118ml) water
• 1 + 3/4 cups (350g) sugar
• 1/2 cup (118ml) vegetable oil
• 1/2 cup (118ml) Mott’s original applesauce**
• 1 (14 oz or 392g) pumpkin puree
• 1/4 – 1/2 cup (64g) walnuts or raisins (optional)

Directions: 

Preheat the oven to 350 F (176 C). Grease or spray the baking trays or muffin tins. You can also skip the spray and use muffin liners instead.

1. Whisk together the flour, cloves, cinnamon, nutmeg, baking soda, baking powder and salt.

2. Using an immersion blender or blender, blend the flaxseed and water for about 1 minute, or until it looks very smooth and same throughout. Use a small, tall cup, for best results with the immersion blender.

2. In an immersions blender cup or blender, blend flaxseed and water. It should turn into a very thick, gel-like consistency. This takes a couple minutes with the immersion blender. This acts as your « egg ».

3. Then, add the sugar, vegetable oil, applesauce, and pumpkin puree into the water-flaxseed mixture. Blend for about 30 seconds.

Pureeing the fresh roasted pumpkin. You can find instructions on how to roast pumpkin in the quinoa post. 

This is the immersion blender I recommend. I do receive a small commission for this purchase at no additional charge to you. 

5. Stir in walnuts or raisins, or combination. Pour into baking trays or muffin tins.

6. Bake for 40 minutes to 1 hour, or until a toothpick comes out clean when tested. Important: after baking, let the bread cool for 20 minutes to coalesce in the pan. This is undeniably the hardest part while the aromas of cinnamon, cloves, and nutmeg fill your home.
amzn_assoc_placement = “adunit0”; amzn_assoc_search_bar = “true”; amzn_assoc_tracking_id = “chefjoannas20-20”; amzn_assoc_ad_mode = “manual”; amzn_assoc_ad_type = “smart”; amzn_assoc_marketplace = “amazon”; amzn_assoc_region = “US”; amzn_assoc_title = “My Amazon Picks”; amzn_assoc_linkid = “e2ad1a17494b9071eb5aace0b0ee6c60”; amzn_assoc_asins = “B001K2058E,B07PJG9WZY,B07PSVHPGS,B01IQAD0SO,B075XGQSNN,B00AGBX352,B005M1AWWS,B0001MSEHI”;

More healthy fall recipes: 

• Light Apple Crisp
• Vanilla Almond Bundt cake
• Zucchini bread

Need more help?