Pumpkin bread

Pumpkin bread is my family’s favorite Thanksgiving tradition. The original recipe came from my brother’s preschool teacher, over 20 years ago. This veganized version has all the goodness of the original AND less sugar and oil. The hardest part of the recipe is that you have to make it the night before in order to really enjoy the pumpkin flavor. pumpkin bread

3/4 c. oil

2 c. canned pumpkin (one 16 oz. can)

1 c. sugar

1 tsp. cinnamon

2 c. flour

1 tsp. salt

1 tsp. vanilla

2 tsp. baking soda

2 egg replacers (Ener-g)

Sift all dry ingredients. Add oil, egg replacers, pumpkin, and vanilla. Bake at 350 for 40 minutes. (toothpick test it). Bake in 2 greased loaf pans.


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