Vegan Apple & Pumpkin Bread

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Nothing says fall like apples and pumpkin and nothing smells better than a homemade bread baking in the oven!  I love to have healthy, homemade breads or muffins sitting around for a quick snack throughout the day or for a quick breakfast in the morning.  I thought this bread would be perfect for munching on while you’re getting all of your Thanksgiving preparations ready!  Let me just tell ya, this could not be any easier to make.  Saute your apples for a couple minutes and throw everything into ONE BOWL, mix, bake and EAT!!! Baking this bread does take a little time.  So, if you want to speed things up a bit you can make muffins instead of a loaf of bread!  This batter recipe will make 12 regular size muffins.  Bake at 375 for 20 minutes or until golden and a toothpick comes out clean.  Voila!

I hope you enjoy this as much as we did!  If you make it, please let me know!  Hashtag me on Instagram #lovebakeeat  🙂

apple - pumpkin bread

Vegan Apple & Pumpkin Bread

  • Servings: 10 - 12 slices
  • Print

This bread is delicious for any time of year, but I'm pretty sure it would be a perfect bread to munch on while you're getting Thanksgiving dinner preparations ready!

Ingredients:

  • 1 flax egg (1 tbsp flaxseed meal plus 2 1/2 tbsp water mixed together)
  • 2 apples (gala, honeycrisp, granny smith, etc…), peeled, cored and diced
  • 1 tbsp nondairy butter (I use soy-free Earth Balance)
  • 3/4 cup pumpkin puree
  • 1 cup unsweetened almond milk
  • 1/2 cup organic cane sugar
  • 2 tbsp canola oil
  • 1 tsp pure vanilla extract
  • 1 1/2 cups organic unbleached all purpose flour
  • 1/3 cup old fashioned oats plus a little more for the topping
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 tsp cinnamon plus a little more for the apples
  • couple handfuls of raisins or chopped nuts would be delicious too (I thought of this after I baked my bread :/  )

Directions:

  1. Preheat the oven to 375 degrees.  Grease and line the loaf pan with some parchment paper.  The parchment paper is optional, just makes it easier to pull out after baking.  Set aside for a few.
  2. In a large bowl, prepare the flax egg.  Set aside.
  3. In a medium size saute pan, saute the apples and non-dairy butter together on medium heat until softened.  Add a sprinkle or two of cinnamon and stir together.  Set aside.
  4. In the bowl with the flax egg, whisk in the pumpkin, almond milk, sugar, oil and vanilla.  Carefully sift all of the flour, baking powder, baking soda, salt and cinnamon over the wet ingredients and stir.
  5. Add the apples and oats and stir until just combined.  Pour the batter into the prepared loaf pan and sprinkle oats on top.
  6. Bake for 60 – 70 minutes or until golden and a toothpick comes out clean.  Cool completely and store in an air tight container.  It’s best to refrigerate so that it stays fresh!  Warm up leftovers in a toaster oven if you want to and smear a little butter on top!  YUM!!!

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3 Comments

  1. leelscooks says:

    Gosh that looks moist. As someone who’s trying to eat more plant based/slowly transition I appreciate straight forward recipes like these with just a flax egg and no other crazy thickeners. I will absolutely give this one a go!

    • Whitney says:

      It was super moist from the pumpkin! I loved it! Totally agree with you on no crazy ingredients… I always pass those recipes up! Crazy ingredients make me think harmful/not good for you. Please let me know if you try it! Happy Eating!

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