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Pumpkin Bread (Vegetarian)

This is a delicious bread to enjoy any time of the year. And it’s also easy to veganize for a healthier version.

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Servings
1" slice
Calories Cholesterol Sat Fat Carbs
367 82mg 6g 59g
Recipe Chef Pamela Kurp
Course Breads and Muffins, Desserts
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 70 minutes
Ingredients
  • 1/3 C butter (dairy)
  • 1 1/3 C granulated sugar
  • 2 eggs
  • 1 C pumpkin (canned)
  • 1/3 C water
  • 1 2/3 C flour (unbleached all purpose)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves (ground)
  • 1/4 tsp baking powder
  • 1/3 C walnuts (chopped)
  • 1/3 C raisins
Course Breads and Muffins, Desserts
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 70 minutes
Ingredients
  • 1/3 C butter (dairy)
  • 1 1/3 C granulated sugar
  • 2 eggs
  • 1 C pumpkin (canned)
  • 1/3 C water
  • 1 2/3 C flour (unbleached all purpose)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves (ground)
  • 1/4 tsp baking powder
  • 1/3 C walnuts (chopped)
  • 1/3 C raisins
Servings
1" slice
Calories Cholesterol Sat Fat Carbs
367 82mg 6g 59g
Recipe Chef Pamela Kurp
Instructions
  1. In a large bowl, mix the butter and sugar; add the egg, pumpkin and water.
  2. Blend in the flour, baking soda, salt, spices, and baking powder; stir in the nuts and raisins.
  3. Pour the batter into a 9 x 5-inch loaf pan (greased bottom); bake at 350 degrees for 60 to 70 minutes or until a toothpick comes out clean after inserting it into the middle of the bread loaf.
Recipe Notes

Cover and refrigerate for up to one week; freeze for up to six months.

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