Pumpkin Blender Bread Vegan Recipes
VEGAN PUMPKIN BREAD
This easy vegan pumpkin bread recipe was given to me by my stepmom shortly after she and my dad got married 40 years ago. It's perfect for potlucks since it makes two loaves and is dairy- and egg-free. Everyone who tries it loves it! -Susan Johnson, Payne, Ohio
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. Transfer to 2 greased 9x5-in. loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.Freeze option: Securely wrap cooled loaf / loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN BLENDER BREAD (VEGAN)
This recipe comes from Blendtec, but any regular blender could handle this list of ingredients. I love using my blender with recipes like this - just dump everything, blend, and bake! This bread rises well and bakes up moist and yummy!
Provided by worldmom12
Categories Quick Breads
Time 50m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Add first 8 ingredients to blender and secure lid.
- For Blendtec users: press "Speed Up" to Speed 5 and allow full cycle to run.
- For other blender users: blend until thoroughly mixed and apple is pureed.
- Add the remaining ingredients and secure lid. Press "Pulse" 6-8 times to incorporate dry ingredients.
- Using a spatula, scrape down sides of jar and add batter to a greased 8"x4" loaf pan.
- Bake for 40-45 minutes until done.
Nutrition Facts : Calories 101.7, Fat 6.5, SaturatedFat 5.3, Sodium 188.4, Carbohydrate 10.6, Fiber 1.6, Sugar 2, Protein 1.6
AMAZING VEGAN PUMPKIN BREAD
This bread is soooo moist and just sweet enough. Delicious with coffee. These would taste amazing with a streusel top or cream cheese frosting, if you wanted it even sweeter, but I think it stands alone amazingly well.
Provided by Heather
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
- Combine water and flaxseed meal in a small bowl. Let stand until thickened, about 5 minutes.
- Stir flaxseed mixture, applesauce, brown sugar, vegetable oil, and almond milk together in a bowl. Add pumpkin puree.
- Mix whole wheat flour, baking powder, baking soda, cinnamon, salt, cardamom, cloves, and nutmeg together in a bowl. Blend in applesauce mixture. Divide batter between loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Cool in the pans for 10 minutes before inverting onto a wire rack.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 17.6 g, Fat 3.6 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 124.3 mg, Sugar 7.2 g
5-INGREDIENT PUMPKIN BLENDER BREAD
What's better than a 5-ingredient recipe? A 5-ingredent recipe that only requires a blender for prep.
Provided by Alyssia Mind Over
Categories Pumpkin
Time 30m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Line an 8x4" loaf pan with foil and cooking spray. Set aside.
- Add all ingredients (except toppings) to a blender, and blend until smooth.
- Pour batter into loaf pan.
- Sprinkle pumpkin seeds and oats on top of the loaf.
- Bake 25 minutes, until a toothpick inserted comes out clean.
- Allow the loaf to cool completely before enjoying. Store in an airtight container in the fridge for 4-5 days.
Nutrition Facts : Calories 1738.2, Fat 32, SaturatedFat 7.4, Cholesterol 372, Sodium 1625, Carbohydrate 304.8, Fiber 42, Sugar 73.9, Protein 68.7
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- Preheat the oven to 350 degrees F (176 C). Spray a 9x5-inch loaf pan with non-stick spray (as original recipe is written // adjust number or size of pans if altering batch size.
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- In a small bowl, stir the flaxseed meal together with the water. Set aside for 5 minutes to thicken (this creates 2 “flax eggs.”) Preheat the oven to 325 degrees F. Line an 8x4-inch loaf pan with parchment paper so that two sides of paper overhang two opposite sides of the pan like "handles." Lightly coat with nonstick spray.
- In a large mixing bowl, whisk together the maple syrup and applesauce until well blended. Add the thickened flaxseed mixture, and stir until fully combined. Stir in the pumpkin puree, almond milk, and vanilla.
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