I had a number of people ask me for this recipe after bringing it to a Thanksgiving party the other week. This recipe started from an awesome pumpkin bread recipe that was my husband's grandmother. I adapted it to be both gluten free and vegan as well as decreased the sugar and eliminated the oil. I decided to call it pumpkin pie bread as the resemblance is closer to pie, but in the form of bread. I like that the middle is not totally firm and a little gooey like pumpkin pie. It is one of those breads you can eat for breakfast and not feel too guilty, but enjoy it as dessert as well. I hope you might be up for trying this, and if you do, I hope you enjoy it!
This recipe makes two large loafs of bread. You can also make mini breads, but I would suggest some mini and one large loaf as you will have quite a few small loafs.
Ingredients
- 2 cups of sugar*
- 4 Tbsp ground flaxseed + 12 Tbsp water (or equivalent of 4 eggs)
- 1 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 2 tsp nutmeg
- 2 tsp cloves
- 1/4 tsp salt
- 1 jar cinnamon applesauce (24oz or about 2 cups)
- 2 boxes of pumpkin (15oz each) I used Farmer's Market Organic Pumpkin
- 3 cups of my gluten free flour mix
Method
Combine flaxseed and water together and set aside. Mix flour, baking soda, baking powder and salt in separate bowl and set aside. Place sugar and applesauce together in a mixing bowl and mix until smooth. Add in flaxseed and water mix, pumpkin, spices and continue to mix. Add in flour mixture last and mix until well blended. Place in loaf pans and cook at 325 degrees for about 2 hours. Note, check on the bread around 1.5 hours to see how it is doing. A toothpick should come out clean when it is cooked.
*If you are looking for a vegan sugar, I have had good luck with Wholesome Sweeteners Organic Sugar.
