This is a veganized version of my mom’s recipe, though when she told me the original source, I was a bit surprised (no, I’m not telling). Everyone that’s tried this has said it’s the best pumpkin bread they’ve ever tried, and I’d be hard-pressed to disagree.
Yes, it’s a lot of sugar, but trust me… it’s worth it.
- 3 1/3 c. sifted all-purpose flour
- Replacement for 4 eggs (Ener-G works fine and applesauce might work well, too)
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 3 c. sugar
- 1 1/2 c. canned pumpkin
- 1 cup salad oil (canola, though we accidentally used olive once it was
- 2/3 c. water
- 2 Tbsp. melted Earth Balance
- 2 Tbsp. sugar
- 1/2 tsp. cinnamon
Sift dry ingredients into large mixing bowl. Quickly add all remaining liquid ingredients. Mix only until dry ingredients are mositened. Bake in 2 greased 9″x5″x3″ pans in pre-heated 350 degree oven for one hour. Let stand 5 minutes. Remove from pans and cool on wire rack.
While warm, brush with Earth Balance and sprinkle with cinnamon-sugar mixture.
Source: Mommy Veg Blog