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With Thanksgiving weekend here, I thought I would share a recipe other than the traditional pumpkin pie recipe… Vegan Pumpkin Bread.

Since my daughter has an anaphylaxis dairy allergy, I'm always creating vegan recipes for her. This is my latest recipe modification... vegan pumpkin bread.

At first I thought that a pumpkin bread would be dry but this bread is full of flavour and really moist! The original recipe comes from allrecipes.com but of course I modified it to make it vegan.

The Ingredients
3 1/4 cups flour
2 cups sugar
1 1/2 Tbsp brown sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
3 Tbsp pumpkin spice
2 cups pumpkin puree
2/3 cups water
3/4 cups vegetable oil
1/4 cup applesauce
Egg replacer (enough for 4 eggs)
1/2 cup raisins
1 tsp vanilla

The Process
Heat oven to 350 F.

Grease and flour 2 loaf pans.

Mix flour, sugar, baking soda, salt and spices in a large bowl.

Stir.

Add pumpkin, water, oil, egg replacer, oil and vanilla; mix until combined.

Pour into pans.

Bake in the centre of the oven for 1 hour and 10 minutes.

Test with a toothpick to ensure the loaves are cooked all the way through.

Let cool on wire racks before slicing.

This bread tasted amazing. In fact, it tastes the best on the second day… but who can wait that long to eat this yummy treat?!

Happy Thanksgiving!



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Jennifer Bly
Jennifer Bly
Author of My Kitchen, My Classroom: An Introduction to Homeschool and creator of The Deliberate Mom. Jennifer writes about parenting, homeschooling, her faith, and life with her husband and two girls. Jennifer has a Bachelor of Applied Human Service Administration Degree with a specialization in Early Learning in Child Care.



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