Best Healthy Vegan Pumpkin Bread Recipes

VEGAN PUMPKIN BREAD HEALTHY AND TASTY

Vegan Pumpkin Bread Healthy and Tasty image

This is a delicious quick bread and you don't have to be a vegan to enjoy it! Very nutritious ingredients, easy to make! Turbinado sugar is a cystal like brown sugar that is readily available in grocery stores. This recipe is from an Internet website: http://www.noneatathahlete.com/vegan-pumpkin-bread/

Provided by Healthy Debbie

Categories Quick Breads

Time 1h5m

Yield 2 Loaves, 20 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons ground flax seed
1/2 cup water
1 1/2 cups turbinado sugar
1/2 cup applesauce
1/2 cup canola oil
2 cups pumpkin puree
3 cups whole wheat flour
1 teaspoon cinnamon
1 teaspoon fresh nutmeg
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup walnuts, chopped

Steps:

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, bvaking powder, and salt.
Stir the dry ingredients into the wet. Fold in the walnuts. Lightly grease lof pans. Divide tinto 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 the pans.

HEALTHY VEGAN PUMPKIN BREAD

Healthy Vegan Pumpkin Bread image

Vegan pumpkin bread! This is an egg-free pumpkin bread. No oil, no butter, just pure flavor. I love this bread toasted with a little butter or ghee or margarine.

Provided by ChrissyintheKitchen

Categories Breakfast and Brunch Breakfast Bread Recipes

Time 2h5m

Yield 10

Number Of Ingredients 15

Ingredients

½ sugar pumpkin, halved and seeded
1 teaspoon olive oil, or as needed
¼ cup chia seeds
1 cup hot water
⅓ cup crystallized sugar cane juice (such as Sucanat®)
¼ cup agave nectar
1 ½ cups spelt flour
1 cup brown rice flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
½ cup walnuts

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pumpkin, cover, and steam until fully cooked, 35 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with olive oil.
Place chia seeds in a blender; add hot water and let sit for 5 minutes.
Scoop flesh out of pumpkin halves and add to blender. Add crystallized sugar cane juice and agave nectar to blender; blend until pumpkin mixture is very smooth.
Mix spelt flour, brown rice flour, baking powder, cinnamon, salt, nutmeg, allspice, and cloves together in a bowl. Fold pumpkin mixture and walnuts into flour mixture until batter is just mixed; spoon into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 1 to 1 1/2 hours.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 44.2 g, Fat 6.2 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 0.7 g, Sodium 333.3 mg, Sugar 14.4 g