
This dairy-free, vegan egg-free pumpkin bread comes with all the flavors of autumn. Take one loaf to yourself and give the other loaf to a loved one by making this delicious recipe. To make it even more spectacular, sprinkle it with pepitas, bake it, and inhale the cinnamon aroma.
Pumpkin bread is my favorite pumpkin dessert. This vegan pumpkin loaf has a special place in my heart. I had to give the loaves away after baking a batch so I don't go crazy stealing pieces during the day.
It was among those dishes you cook to suggest that autumn has actually come.Piper Davis' pumpkin bread from her superior publication, The Grand Central Baking Book, was the inspiration for this dish. I eventually made it vegan by substituting the eggs with ground flaxseed and making a few minor changes. For years, it has been my go-to dish. It's a little sweeter and cakier than some other pumpkin bread, and it recalls me of the Starbucks slices—except without the mister. With something like a cup of coffee, it's perfect.
Usually, I use pumpkin purée from the can. Certainly, you can make your own pumpkin puree, although canned pumpkin is always superior and requires far less effort. The recipe utilizes a whole smallish can with pumpkin, therefore you won't have to worry about what to do with the last few teaspoons.
Never use a canned pumpkin pie mix, which also contains spices plus sugar.
The structure of fast bread is mostly determined by eggs. You have 2 easy plant-based choices for making this vegan fast bread which gently binds the dough and offers the very same cakiness as eggs.
You can use Flaxseed gel to substitute eggs in cookies, cakes, and fast bread. They're a tried-and-true vegan baking ingredient. Flaxseed may be found in the natural food section of most supermarkets. Because they have such a limited shelf life, it's better to store them frozen.
Are you missing an ingredient or want to try something new? You can use Spices and add-ins to create a variety of flavors.
I have prepared this bread in almost all of the ways listed here, and the texture and flavor are almost identical.
Preparing this pumpkin bread gluten-free is not a good idea. The recipe yields a dense batter, which would require eggs for extra structure if it were to be used as a gluten-free loaf. This bread will indeed be thick and gluey if you use exclusively gluten-free flour.
Sure! This recipe can make at minimum two dozen muffins, and six mini loaf pans that measure 5 1/2 inches x 3 inches. (I enjoy how this batter rises in small loaves since they are easy to give to friends.) You can also create a single loaf by halving the recipe and baking it in a standard-size Bundt pan.
Once it has been refrigerated and thawed, I like this bread.
The consistency and taste of this bread are improved when it is frozen and then thawed; it becomes more moist and less flaky and also slices more evenly. For defrosting, wrap your cooled bread in plastic wrap prior to placing them on aluminum foil. You can keep them in the freezer for up-to three months.. Thaw in the refrigerator overnight or even on the counter for 3 to 4 hours (no need to unwrap).
The preparation time of vegan pumpkin bread is 20 minutes, cook time is 60 minutes. Furthermore, to complete the whole process of this recipe you need 80 minutes.
You may freeze one of these and consume the other because this recipe makes two loaves. Superb! It is indeed better to cut into it a day after it's cooked to let the flavors combine. If you're using aquafaba rather than flax, skip the flax and water in Step 3 and instead add 1/2 cup aquafaba to the pumpkin combination.
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