I have loved this recipe since 2003, and though I'm not sure where it originally came from, my best guess is that it came from a dear church friend. I have it in a spiral binder handwritten on a piece of printer paper complete with arrows, stars and hearts to differentiate and guide my 17 year old self. Things were simpler, though messier, back then. :)
Who knew that such a messy recipe could yield such a yummy treat!? Never judge a book by its cover!
Vegan Autumn Pumpkin Bread
Ingredients:
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup white sugar
1/2 cup brown sugar
1 1/2 flax eggs
Whisk dry ingredients in a medium bowl. In a larger bowl, combine pumpkin, oil, sugars, and eggs and mix well. Add flour mixture to the pumpkin mixture and beat on medium high until smooth and well blended.
Grease your baking pan and bake at 350°F or 177°C for 50-55 minutes or until toothpick comes out clean. Enjoy!
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