Pumpkin Spice Bread
Get ready to fill your home with the smells of the season because we’re baking everyone’s favorite fall treat: Vegan Pumpkin Spice Bread.
This scrumptious vegan recipe is brought to you by the No Meat Athlete started in 2009 as a simple blog for founder Matt Frazier to journal his transition to a vegetarian (now vegan) diet while training to qualify for the prestigious Boston Marathon. The No Meat Athlete offers invaluable resource for any plant-based athlete looking for inspiration, training tips, nutrition information, and vegan recipes to fuel an active lifestyle.
Find more recipes from Matt at the No Meat Athlete here and on Facebook.
Don’t miss Matt’s recipe for Fresh Pumpkin Puree.
Ingredients
- 3 tbs ground flaxseed
- 1/2 cup water
- 1 1/2 cups turbinado sugar
- 1/2 cup applesauce
- 1/2 cup coconut oil
- 2 cups fresh pumpkin puree
- 3 cups whole wheat flour
- 1 tsp each cinnamon, fresh nutmeg, and ground ginger
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup chopped walnuts
- sprinkles of oats and sugar for garnish
Directions
Preheat the oven to 350 degrees.
Mix together the flaxseed and water until thickened.
Combine flax mixture in a large bowl with sugar, applesauce, oil, and pumpkin.
In a medium bowl, stir together the flour, spices, baking soda, baking powder, and salt.
Stir the dry ingredients into the wet. Fold in the walnuts. Lightly grease loaf pans. Divide into two regular 8 inch loaf pans or four mini loaf pans.
If you’d like, sprinkle on some oats or turbinado to garnish. Bake the large loaves for about 55 minutes and the smaller loaves for about 40 minutes. Let sit for 20 minutes before removing from pan.
http://skinnyms.com/pumpkin-spice-bread-recipe/
I love to bake with pumpkin
So I don't have turbinado sugar. . .can I substitute with regular or brown sugar? (i know, not so healthy
/, but all i've got on hand)!
What are the nutrition facts?
Vanessa, We haven’t calculated the data yet but plan to soon.