|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 62g||23%|
|Dietary Fiber 1g||5%|
|Total Sugars 40g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Using leftover cooked and pureed pumpkin or just canned pumpkin and applesauce instead of oil, this fat-free vegan pumpkin bread recipe has plenty of flavor, fall spices, and moisture, but without all of the added fat and calories.
While many pumpkin bread recipes include nuts, this one leaves them out. If you don't mind a few extra calories when serving it up, spread your vegan pumpkin bread with vegan cream cheese, pumpkin butter, or just a little bit of vegan margarine or vegan butter, or bake a double batch, and turn one loaf into a low-fat vegetarian pumpkin bread stuffing.
Cooking spray, or vegan margarine as needed, for greasing the pan
1 cup pumpkin puree
1/2 cup cinnamon applesauce
1 1/2 cups sugar
1/2 cup water
2 large egg replacers, such as Ener-G
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 tablespoon vegan margarine, such as Earth Balance, optional, for serving
1 tablespoon vegan cream cheese, optional, for serving
Steps to Make It
Gather the ingredients.
Preheat the oven to 350 F and lightly grease a 9-inch bread loaf pan.
Whisk together the pumpkin, applesauce, sugar, water, and egg replacer and set aside. In a separate bowl, add the flour, baking soda, baking powder, nutmeg, ginger, cloves, and salt and combine well.
Slowly add the dry ingredients to the wet ingredients, stirring well to combine.
Once everything is well combined, pour the batter into the prepared pan, and sprinkle a bit of extra sugar and spices on top if you'd like (optional).
Bake your pumpkin bread for about 1 hour or until a toothpick inserted in the pumpkin bread comes out clean.
Serve your homemade pumpkin bread warm with vegan margarine or vegan (nondairy) cream cheese.