VEGAN PUMPKIN BREAD
Dairy free and delicious. I took my mother's pumpkin bread recipe and replaced the eggs. When I initially entered this recipe I made an error by including two cans of pumpkin instead of one. This will explain the results of the first review.
Provided by Devia
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Grind the flax seeds then mix with the water until well blended to create the egg-replacer.
- In a large bowl mix: sugar, pumpkin, water, oil and applesauce.
- In a separate bowl sift together the dry ingredients. Fold into pumpkin mixture slowly.
- Bake for 1 hour.
Nutrition Facts : Calories 2612.1, Fat 63.8, SaturatedFat 8.3, Sodium 1410.6, Carbohydrate 494.4, Fiber 12.9, Sugar 309.1, Protein 27.8
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