I love pumpkin bread and used to make it often, especially in the fall. I had two cans of pumpkin that were about to expire. The recipe I'd used for years called for 4 eggs. I could have just swapped the eggs for an egg substitute, but I decided to check out vegan recipes to see what was out there. This is the one I landed on and it's every bit as good as the non-vegan one.
Preheat oven to 350°F
Mix together flax meal and water and set aside for a few minutes to thicken.
- 2 tablespoons flax meal
- 1/3 cup water (to mix with the flax meal to make a flax egg)
Add wet ingredients to a mixing bowl and stir well.
- 1 cup pumpkin puree
- 1/3 cup coconut oil melted (or vegan margarine)
- 1/4 cup soy milk or any plant-based milk
- 1 teaspoon vanilla
- 1 cup sugar
- flax mixture
Sprinkle the dry ingredients on top of the wet ingredients then stir it just enough to get the wet and dry ingredients mixed together.
- 2 cups flour (gluten-free, regular wheat or whole wheat flour will all work)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice or 1 1/2 tsp cinnamon and 1/2 tsp nutmeg.
Add
- 1/3 cup nuts, raisins or dried cranberries and mix again. (optional)
Pour into lined muffin tins or a parchment-lined loaf pan. If using the raw sugar topping or a nut topping, sprinkle it on before baking.
Muffins - Bake for about 25 minutes. This is the method I prefer. Makes about 16 muffins.
Loaf - Bake for about 50 minutes. Allow it to cool in the loaf pan for about 15 minutes before taking it out, and then an additional 25-30 minutes before slicing. (This allows it to slice perfectly)
Bars - Bake in a jelly roll pan for 35 to 40 minutes. Let cool. Top with glaze or frosting.
Optional Toppings
The muffins can be topped with a number of options -
- 1 cup vegan cream cheese frosting,
- sprinkle of raw sugar,
- sprinkle of nuts or
- a powdered sugar glaze
Glaze -
This glaze could be used on so many desserts. It's fast, easy, and really good!
- 4 TBSP butter, at room temp
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 6 Tablespoons hot water (until desired consistency)
Stir together the butter, powdered sugar and vanilla extract. Whisk in the hot water 1 tablespoon at a time until the glaze reaches your desired consistency. Drizzle the glaze over the slightly warm cinnamon rolls and serve immediately.
Glaze 2 - from Better Homes and Gardens
- 1 cup sifted powdered sugar
- ¼ teaspoon vanilla
- 1 tablespoon milk or orange juice
Glaze 3 - from Southern Living
- 2 cups (about 8 ounces) confectioners’ sugar
- 1/4 tsp. McCormick® Ground Cinnamon
- 1/4 tsp. McCormick® Ground Nutmeg
- 1/2 cup vegetable shortening, softened
- 1 tsp. McCormick® Pure Vanilla Extract
- 4 tsp. water
