This easy vegan pumpkin bread recipe was given to me by my stepmom shortly after she and my dad got married 40 years ago. It’s perfect for potlucks since it makes two loaves and is dairy- and egg-free. Everyone who tries it loves it! —Susan Johnson, Payne, Ohio,
Ingredients
- 3-1/2 cups all-purpose flour
- 3 cups sugar
- 1-1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1 can (15 ounces) pumpkin
- 1 cup canola oil
- 2/3 cup water
- 2 teaspoons vanilla extract
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 slice: 190 calories, 7g fat (1g saturated fat), 0 cholesterol, 159mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 2g protein.
