Happy Monday! I’ve been really loving this cool, overcast weather. We spent yesterday afternoon with Mark’s family, celebrating his aunt’s birthday. Most of the time was spent running around in the backyard with our nephew Jackson and eating delicious vegetarian Filipino dishes. We’ve been very busy the past few weeks editing two short films, so taking some time off feels great. We also spent Saturday with the Frey family. I brought over this delicious, simple pumpkin bread to share. It worked out perfectly since they cooked up a Thanksgiving-inspired dinner. How did I know? Magic. Also, it just feels like it’s time to eat some moist, yummy pumpkin bread.
What I love most about this recipe is that it uses an entire can of pumpkin puree. I have a cookie recipe that only uses 1 cup, and the rest of the puree would always go bad in the fridge – no matter how many times I told myself “I’ll just use it for something else”. Yeah, right. Well, no worries here. Let’s get baking!
Easy Vegan Pumpkin Bread Recipe
- 2 Flaxseed Eggs (2 tablespoons flaxseed meal + 6 tablespoons warm water)
- 2 cups all-purpose flour (I use King Arthur Flour)
- 1/4 cup corn starch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup canola oil
- 1 cup organic sugar
- 1 can organic pumpkin puree
- 1/3 cup water
In a large bowl mix 2 tablespoons flaxseed meal with six tablespoons of water and allow it to set in the fridge for 15 minutes. Preheat your oven to 350º, grease two small loaf pans with canola oil, and set them aside. In a medium bowl whisk together the flour, corn starch, baking soda, salt, and ground cinnamon. Retrieve the large bowl from the fridge and whisk the oil and sugar with the flaxseed eggs. Add in the pumpkin puree and water, and whisk again. Slowly add your dry ingredients into the large bowl and mix gently with a large spoon. Be sure to avoid over-mixing. Divide the mixture between your two greased loaf pans and bake at 350º for 25-30 minutes. Check the bread in the last 5 minutes by sticking a toothpick in the center. If it comes out clean, it’s ready. Allow the loafs to cool for 10-15 minutes and then slice and enjoy!
I found this recipe very easy. The only unfamiliar ingredient to some of you is the flaxseed meal. It’s easy! My favorite brand is Bob’s Red Mill Whole Ground Flaxseed Meal. You can find it in the baking section of your local grocery store, but make sure you get flaxseed meal. If you get flaxseeds, you’ll have to grind them yourself. Flaxseeds are so good for you! They contain omega-3 essential fatty acids and fiber. Try tossing a spoonful of flaxseed meal in your cereal, oatmeal, or smoothie.
I hope you have a wonderful week!