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These are super delicious and moist loaves with wonderful flavor profile. The medley of flavors from pumpkins, pecans, cranberries, and spices that make it the most delicious fall breakfast, snack, or tea loaf. This a vegan loaf made using aquafaba. The pumpkin puree and apple sauce make it a moist and delicious loaf. Pumpkin adds to the color as well. This is a perfect one with cinnamon or masala chai.
These are made in mini loaf pans, but can be made as a bigger loaf too! They can be made into muffins too, just adjust the baking time as per the muffin tin size that is used. I have used cinnamon, cloves, and nutmeg in the ratio we prefer, but pumpkin pie spice can also be used. Even cinnamon alone will work too!
Pumpkin, Pecan, and Cinnamon Chip Muffins is a similar flavored muffin and is eggless one too, the difference being it is made using soy milk and flaxseed powder as egg substitutes. Where as in the mini loaves, aquafaba is used as egg sunstitute and is a vegan one too! There are many ways to make quick breads using different substitutes and these two recipes are great examples. Both of them give a moist, soft, and delicious end product.
The trio - pecan, pumpkin, and cranberry - amazing combo and replacing the nuts may not give the same flavor. Skipping the nuts or cranberries or substituting may work but would add a different flavor. I have used Milican Pecans and these are the best pecans. I love the flavor of these than any other brand. Click here to buy Milican Pecans.
This month in our #BakingBloggers, we are baking quick breads and tea loaves. I am sharing this vegan pumpkin bread, a perfect one for the fall season for this event. On the second Monday of the month, the participants of the BakingBloggers group share recipes for baked goods, based on a specific theme for each month. Sue of Palatable Pastime hosts this event. Thanks, Sue!
Some of the pumpkin based breads from the blog:
Ingredients
Makes 10 mini loaves
All-purpose flour - 1.5 cups
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Aquafaba - 3 tbsp
Brown sugar - 3/4 cup
Pumpkin puree - 1 cup
Apple sauce - 1/4 cup
Oil - 1/3 cup
Millican pecans - 1/2 cup, chopped, toasted
Dried cranberries - 1/2 cup
Salt - 1/2 tsp
Vanilla - 1 tsp
Cinnamon powder - 1 tsp
Nutmeg powder - 1/8 tsp
Cloves powder - 1/4 tsp
Method
Preheat the oven to 350 degrees F. In a bowl add the dry ingredients and mix. Set aside.
In another bowl, add the brown sugar, apple sauce, pumpkin puree, vanilla, aquafaba, and oil. Mix to get even consistency.
Pour this onto the dry ingredients and mix quickly.
Distribute the batter equally onto 10 cavities in a mini loaf pan. Bake for 17 minutes.
Remove from the ove, cool for 15-20 minutes.
Serve with cinnamon chai, or milk.
Baking Bloggers November 2021 - Quick Breads recipe links are below. Thanks, Sue!
- Bara Brith from Sid’s Sea Palm Cooking
- Eggnog Snickerdoodle Bread from Palatable Pastime
- Fresh Strawberry Bread from Sneha’s Recipe
- Pumpkin Apple Bread from A Day in the Life on the Farm
- Vegan Pumpkin, Cranberry and Pecan Mini Loaves from Magical Ingredients
A Day in the Life on the Farm says
I'm always excited to read your recipes and get some vegan options on my list.
Radha says
Glad to hear, Wendy! Thanks for stopping by!
The Lazy Gastronome says
Those would make a great gift! Thanks for sharing at the Lazy Gastronome's What's for Dinner party! Have great week!
Sneha's Recipe says
My daughter will love this recipe, look so good!
Inger says
Perfect for the holidays! Mini loaves are the best!