Vegan Pumpkin Bread

Vegan Snack

Flaxseed meal, which develops a gelatinous texture when mixed with water, replaces the eggs and provides structure to this moist, flavorful loaf.”

Ingredients

  • 5 tablespoons water
  • 2 tablespoons flaxseed meal
  • ¾ cup unsweetened almond milk
  • ¾ cup sugar
  • ⅓ cup canola oil
  • 1 teaspoon vanilla extract
  • 1½ cups unseasoned pumpkin puree
  • 2 cups white whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice or cinnamon
  • ½ teaspoon salt
  • ½ cup bittersweet chocolate chips (optional)

Directions

  • 1Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
  • 2Combine water and flaxseed meal in a small bowl. Let stand for a few minutes.
  • 3Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture in a medium bowl. Stir in pumpkin puree. Whisk flour, baking powder, pumpkin pie spice (or cinnamon) and salt in a large bowl. Add the wet ingredients and stir until just combined. Stir in chocolate chips, if using. Transfer the batter to the prepared pan.
  • 4Bake until golden and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Cool in the pan for 10 minutes, then turn out on a wire rack. Let cool for 1 hour before slicing.