kayla bree (0ceanik) wrote in vegancooking,
kayla bree

Mom's Pumpkin Loaves!

My mom has been baking these pumpkin loaves since I was little, but it was not until this year that I finally veganized her recipe. They were delicious!

3 cups all purpose flour
2 cups sugar (I used a little less, about 1 3/4 cups)
2 teaspoons baking soda
1 teaspoon cloves
1 teaspoon ground cinnamon
1 teaspoon groung nutmeg
1 teaspoon salt
1/2 teaspoon double acting baking powder
1 16 ounce can pumpkin (2 cups)
2/3 cup oil (I used extra virgin olive oil)
Ener-G Egg Replacer to substitute 3 eggs

Preheat oven to 350 F. Grease two 9" by 5" loaf pans. In a large bowl, with a fork, mix flour with next seven ingredients. In a separate bowl, mix remaining wet ingredients. Combine wet ingredients with dry, mix until blended. Turn batter into pans. Bake about one hour or until toothpick inserted in center comes out clean. Cool in panson wire racks for 10 minutes. Remove from pans and cool completely.
Tags: breads-pumpkin
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