Vegan Pumpkin Bread

Name: Vegan Pumpkin Bread
Total time: 95
Yield: 20
Ingredients: 9 tablespoons water; 3 tablespoons flaxseed meal; cooking spray; 2 cups white sugar; 0.75 cup avocado oil; 1 (16 ounce) can solid pack pumpkin puree; 0.5 cup unsweetened applesauce; 1 tablespoon molasses; 1 teaspoon vanilla extract; 1.5 cups all-purpose flour; 1.5 cups whole wheat flour; 1.5 teaspoons ground cinnamon; 1 teaspoon baking soda; 0.5 teaspoon salt; 0.5 teaspoon baking powder; 0.5 teaspoon ground nutmeg; 0.25 teaspoon ground cloves

Recipe by Susan Osborn Vitorovich from allrecipes.com

2 Hr. 35 Mins.

Ingredients

20 servings

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9 tablespoons water
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3 tablespoons flaxseed meal
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cooking spray
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2 cups white sugar
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0.75 cup avocado oil
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1 (16 ounce) can solid pack pumpkin puree
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0.5 cup unsweetened applesauce
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1 tablespoon molasses
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1 teaspoon vanilla extract

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1.5 cups all-purpose flour
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1.5 cups whole wheat flour
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1.5 teaspoons ground cinnamon
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1 teaspoon baking soda
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0.5 teaspoon salt
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0.5 teaspoon baking powder
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0.5 teaspoon ground nutmeg
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0.25 teaspoon ground cloves

Instructions

Stir water and flaxseed meal together in a small bowl until well combined. Place in the refrigerator until flax "eggs" have thickened, about 15 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
Combine sugar and avocado oil in a large bowl; beat with an electric mixer until blended. Mix in flax "eggs," pumpkin puree, applesauce, molasses, and vanilla extract.
Sift all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves together in a separate bowl. Add dry ingredients to the wet ingredients in 2 batches, stirring to combine after each addition. Divide batter between the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.