- 1 cup canned or cooked and pureed pumpkin
- 1/2 cup cinnamon applesauce
- 1 1/2 cups sugar
- 1/2 cup water
- Ener-G egg replacer for 2 eggs
- 1 2/3 cups flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp salt
Whisk together the sugar, pumpkin, applesauce, water and egg replacer and set aside. In a separate bowl, combine the remaining dry ingredients.
Slowly add the dry ingredients to the wet ingredients, stirring well to combine. Pour into prepared pan, and sprinkle a bit of extra sugar and spices on top if desired (optional).
Bake for about one hour, or until a toothpick inserted in the pumpkin bread comes out clean. Serve your pumpkin bread warm with vegan margarine or non-dairy cream cheese.
Makes 8 fat-free slices.
Nutritional information (from Calorie Count):
Total Fat: 0.4g
Total Carbohydrates: 61.7g
Dietary Fiber 1.7g
With less than a half a gram of fat and just 258 calories per serving, this vegan pumpkin bread is virtually fat-free as well as low-calorie.