Ultra-Moist Vegan Pumpkin Flax-Bread

Foodista Cookbook Entry

Category: Desserts & Sweets | Blog URL: http://luckytastebuds.wordpress.com/2009/10/13/accidental-vegans-cozy-shack/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


2 tablespoons flax seed meal
6 tablespoons milk (I used vanilla almond milk)
3/4 cup brown sugar
1/2 cup applesauce (I used no sugar added)
1 teaspoon baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
Pistachios and walnuts (optional)


Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×5 inch loaf pan.
Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.
In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, spices. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan. Top with nuts if you like!
Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.




I couldn’t believe something made without a single drop of oil, butter, or eggs could produce bread SO darn moist (It even wowed the non-vegans in my office!). Oh the power of pumpkin! I love the mild flavor of the pumpkin in this bread, and it’s a tad on the sweet side, but otherwise, this is a simple, fragrant, natural-tasting bread that’s good for you too! I would add chocolate chips, raisins, or nuts to bolster the texture and flavor to spice it up for the pickier palate.


1 large loaf or 4 small loaves


Wednesday, December 9, 2009 - 10:16am


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