Pumpkin bread (vegan)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| 1 | cup | Canned pumpkin |
| ½ | cup | Applesauce |
| ½ | cup | Water |
| Egg substitute equivalent to 2 eggs | ||
| 1⅔ | cup | Flour |
| 1 | teaspoon | Soda |
| 1 | teaspoon | Cinnamon |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Nutmeg |
| ¼ | teaspoon | Cloves; scant |
Directions
Combine first 5 ingredients in a small bowl and beat well.
In a separate bowl, combine remaining ingredients and mix well.
Gradually add to pumpkin mixture and beat well.
Use a nonstick 9x5 loaf pan (or a non teflon pan very lightly sprayed with canola oil). Pour batter into loaf pan and bake at 350 for 65-70 mins or until toothpick inserted in center comes out clean.
Cool 10 mins in pan before removing to wire rack.
Recipe from Judy Anderson -- Internet Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 11-11-95
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