Pumpkin Apple Spice Bread Vegan Or Not Recipes

Steps:

• Preheat oven to 350°F Oil 1 regular sized loaf pan or 4 small (approximately 3 1/2 X 5 1/2-inch) loaf pans or a dozen muffin cups.
• Combine the wet ingredients in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the liquid mixture to the dry, and stir well. Stir in the nuts, if desired. Pour the batter into the pan(s) and place on the center rack of oven. Bake until a toothpick inserted in the middle comes out clean--about15 minutes for muffins, 35 minutes for small loaf pans, and 60-70 minutes for one large loaf. Allow to cool before removing from pan.

Steps:

• Preheat oven to 350.
• Grease loaf pan. This recipe makes two loaves. So you can save half the recipe for muffins or a second loaf.
• Combine sugars and butter in mixer.
• Next add vanilla, pumpkin, and eggs (or banana) and mix.
• In a separate bowl, combine flour, salt, soda, powder, cinnamon, nutmeg, and cloves. Now add this to the batter.
• Once all mixed well together, last add the raisins and apples.
• Bake for 50-60 minutes.
• During the last ten minutes of baking, combine the topping ingredients and sprinkle on top of bread. Topping is optional.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
• Combine water and flaxseed meal in a small bowl. Let stand until thickened, about 5 minutes.
• Stir flaxseed mixture, applesauce, brown sugar, vegetable oil, and almond milk together in a bowl. Add pumpkin puree.
• Mix whole wheat flour, baking powder, baking soda, cinnamon, salt, cardamom, cloves, and nutmeg together in a bowl. Blend in applesauce mixture. Divide batter between loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Cool in the pans for 10 minutes before inverting onto a wire rack.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 9 x 5-inch loaf pans.
• Combine flour, cinnamon, baking soda and salt in large bowl.
• Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended.
• Add pumpkin mixture to flour mixture; stir just until moistened.
• Fold in apples.
• Spoon batter into prepared loaf pans.
• Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
• To make using three 8 X 4-inch loaf pans: Prepare as above and bake for 60 to 65 minutes.
• To make using five or six 5 X 3-inch mini-loaf pans: Prepare as above and bake for 55 to 60 minutes.

Steps:

• Preheat oven to 350, mist an 8 1/2 x 4 1/2 loaf pan w/ nonstick cooking spray .
• In a large mixing bowl sift together the first 7 ingredients (the dry ingredients).
• Combine the wet ingredients in a mixing bowl and whisk together very well.
• Pour the wet into the dry ingredients until everything is evenly moistened (the batter will be stiff).
• Spoon batter into loaf pan, distribute evenly along the length of the pan but don't spread the batter to the edges, that will happen as it is baking. Bake for 50 minutes to an hour until a knife comes out clean.
• Remove bread from oven and turn the bread out of the loaf pan onto a cooling rack. Wait until bread cools before slicing. If you have left overs, wrap in plastic and it should keep for about a week.