Vegan Pumpkin Bread

I adapted this vegan pumpkin bread recipe from a traditional recipe and was delighted with the results. The bread was moist, rich and delicious!

Make it in a traditional loaf pan, or as you see from the picture, it can also work as vegan pumpkin muffins. This is one of those recipes that makes vegan baking so much fun. The combination of molasses and pumpkin is sensational!

Makes two loaves

You'll need:
3 1/4 cups organic whole wheat pastry flour
2 tsp baking soda
2 heaping tsp cinnamon
1 tsp nutmeg
1 cup boiling water
3 tbsp organic ground flax seeds
1/2 cup water
1 cup organic safflower oil
1 cup cooked organic pumpkin
1 1/4 cup organic molasses
1/2 cup organic Turbinado sugar (What's this?)
1/2 cup agave nectar (What's this?)

In a high-speed blender, whip together the flax seed and boiling water for 20-30 seconds until it becomes gelatinous. This will serve as your "eggs."

In a medium bowl sift together flour, baking soda, cinnamon and nutmeg. In another bowl, use a countertop or hand mixer to blend the egg mixture with the water, safflower oil, pumpkin, molasses, sugar and agave nectar. Slowly add the dry mixture until it is completely mixed in.

Grease two 9 x 5 pyrex or stoneware loaf pans with safflower oil and fill each about halfway. Bake at 350° for 40-45 min or until you can stick a toothpick in and pull it out with nothing sticking to it. Let sit for about 10 minutes before removing from the muffin pans.

For muffins, grease 2 6-muffin pans with safflower oil and fill each cup about halfway. Bake at 350° for 25-30 min or until you can stick a toothpick in a pull it out with nothing sticking to it.

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