Recipe: Vegan Pumpkin Flaxseed Bread
Disclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something. I only include links for products and services I love and believe in. Please check out my disclosure policy for more details!To make up for the decadence of my last recipe (14 tablespoons of butter, who was I kidding?) here’s a “healthy” muffin recipe with lots of wheat flour, flaxseed meal, and if you want, chocolate chips. Let’s not go overboard with the health, it’s not quite time for resolutions.
With this recipe, I was able to make 8 mini-loaves, 24 mini muffins, and 10 regular-sized muffins, so I’m not quite sure on yield counts. I made this for family get-togethers as a present they could take home with them. It would make at least 2 trays of any of these sizes and then probably a little bit extra.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- 2 cups all-purpose flour
- ½ cup flaxseed meal
- 1 tsp each: baking soda, baking powder, salt
- 3 tsp pumpkin pie spice
- ½ cup rolled oats
Wet Ingredients
- 1 cup brown sugar
- 1 can of pumpkin puree (15 oz.)
- 6 tbsp. molasses
- 2 tbsp. canola or coconut oil
- 1 container plain yogurt (6 oz.) – if you use vanilla yogurt, then skip adding vanilla
- 1 ½ cups applesauce (or 1 cup applesauce + ½ cup extra yogurt)
- 2 tsp vanilla
Fold-ins / Toppings
- 1 cup walnuts
- 1 cup chocolate chips
- ½ cup golden raisin
- Pumpkin seeds or walnuts for topping
Directions
Preheat the oven to 400 degrees. Spray whichever pans you intend on using with cooking oil. Grab a medium bowl and mix together all the dry ingredients with a wooden spoon.
In a separate, large bowl, whisk together all wet ingredients until well combined. Slowly incorporate the dry mix into the wet mixture until all the dry ingredients are mixed in. Fold in the chocolate chips, raisins, and nuts.
Spoon mixture into pans, about ¾ high if you’re using muffin tins and just shy of the top for mini loaf pans. Sprinkle seeds on top.
Baking times will vary based on type of pan. For me, the mini muffins took about 14 minutes, the regular muffins took about 20 minutes, and the mini loaves were about 25 minutes. Once a toothpick comes out clean, the pumpkin bread/muffins will be done.
You don’t have to feel as guilty about these because they have applesauce instead of eggs, a very small amount of oil, and fiber aplenty with the flaxseed meal and whole wheat flour. Take out the chocolate chips for an even healthier treat.
What foods are you looking forward to making in the new year?
