Pumpkin Bread, Vegan Style

Once upon a time, when the internet was new and recipe sharing was just starting to get easy, I found this recipe for Downeast Maine Pumpkin Bread.

It seemed easy enough to veganize, knowing that the pumpkin puree is moist and sticky, making the eggs less important. At the time, I copied the recipe onto a note card and have been using it ever since. Sometimes there is no need to mess with perfection.

This is a classic recipe, that is sweet, spicy and gets better with age. This bread makes a great hostess gift, it freezes well and eating it will give you straight A’s in college. Everything is true except for that last part, except I hear that pumpkin is rich in nutrients so maybe it will at least help with finals. Most likely, it will just make a delicious companion to your morning coffee.

Vegan Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 “eggs” of Engery Egg Replacer
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, “eggs”, oil, water and sugar until well blended.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  5. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

I typically make a double batch in my huge red mixing bowl and make mini loaves to freeze.

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