Vegan Pumpkin Bread
Many recipes for pumpkin bread call for eggs, but this one does not. Instead of eggs, it uses ground flaxseed. However, the author notes that you can use aquafaba instead, which is an inexpensive alternative that works just as well in egg-free baking recipes.
To use aquafaba in this recipe, omit the flax and water and add ½ cup of aquafaba liquid in step three. This recipe takes 80 minutes from start to finish, but only 20 minutes of that is prep time. This simple substitution only takes a minute or less, making it a quick recipe to whip up.
Ingredients
- 3 tablespoons raw pumpkin seeds
- 1 (15 ounce) can pumpkin purée
- 1 1/3 cups (304 grams) packed light brown sugar
- 1/3 cup canola oil or melted coconut oil
- 1/4 cup (32 grams) finely ground flaxseed meal
- 2/3 cup unsweetened non-dairy milk
- 1/2 cup water
- 1 teaspoon apple cider vinegar
- 3 1/4 cups (446 grams) all-purpose flour
- 1 2/3 cups (324 grams) granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon freshly grated nutmeg
Method
- Heat the oven and prepare the pans:Preheat the oven to 350° F and position a rack in the center. Grease and flour two 8 1/2 x 4 1/2-inch loaf pans.
- Toast the pumpkin seeds:Place the pumpkin seeds in a small, dry skillet over medium heat. Cook, shaking the pan often, until the seeds brown lightly and make little popping sounds, about 3 minutes. Immediately pour them into a small bowl. Set aside.
- Mix the liquid ingredients:In a large bowl, whisk together the pumpkin purée, brown sugar, oil, and ground flaxseed until the brown sugar is mostly dissolved. Whisk in the milk, water, and vinegar. Set aside.
- Combine the dry ingredients:In another large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice, and nutmeg.
- Mix the batter:Add the flour mixture to the bowl with the pumpkin mixture. Mix with a wooden spoon or rubber spatula until you have a cohesive batter with no dry streaks. The batter may have some small lumps, but that’s okay.
- Bake the loaves:Divide the batter between the prepared pans and sprinkle the toasted pumpkin seeds on top. Bake the loaves until a toothpick or skewer inserted in the center comes out free of crumbs and the loaves spring back when you lightly press their center with your fingertip, about 55 to 65 minutes.
- Cool the bread:Cool the pans on a wire rack for 5 minutes, then remove from the pans and cool on the racks completely before slicing.Leftovers! Bread will keep, tightly wrapped, for about 4 days at room temperature, and up to 3 months in the freezer.