Ingrédients pour Aryn's Practically Vegan Pumpkin Bread
- 1 cup brown sugar
- Flax Seeds
- 1/2 cup water (plus 6 tablespoons for flax egg)
- 1/2 cup applesauce
- 1 (15 ounce) can pumpkin puree
- 1/4 cup melted coconut oil
- 2 cups whole wheat flour
- Oat Bran
- 1 tablespoon flaxseed meal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Allspice
- 1 cup all-purpose flour
- up to 1/2 cup xylitol (as an alternative to brown sugar)
- 1/2 cup raisins (optional)
- 1 cup shredded carrots (optional)
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Comment préparer Aryn's Practically Vegan Pumpkin Bread
- Preheat oven to 350°F (175°C).
- In a small bowl, combine 1 tablespoon flaxseed meal with 6 tablespoons water. Let sit for 1 minute to create a flax egg.
- In a blender, combine the flax egg, 1 (15 ounce) can pumpkin puree, 1/2 cup applesauce, 1/4 cup melted coconut oil, and 1/2 cup water. Blend until smooth.
- In a large bowl, whisk together 2 cups whole wheat flour, 1 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, and 1 cup brown sugar (or 1/2 cup brown sugar and 1/2 cup xylitol).
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Grease two 9x5 inch loaf pans with coconut oil and lightly dust with whole wheat flour.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature or freeze for later enjoyment.
- Optional: Add 1/2 cup raisins or 1 cup shredded carrots to the batter for extra flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
84g
Fat
31g
Carbs
14g
