Fat-free Vegan Pumpkin Bread

Using leftover or canned pumpkin and applesauce instead of oil, this fat-free vegan pumpkin bread recipe has plenty of flavor, fall spices and moisture, but without the added fat and calories. Spread your vegan pumpkin bread with vegan cream cheese, or turn it into a low-fat vegetarian pumpkin bread stuffing.

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Ingredients:

• 1 cup canned or cooked and pureed pumpkin
• 1/2 cup cinnamon applesauce
• 1 1/2 cups sugar
• 1/2 cup water
• Ener-G egg replacer for 2 eggs
• 1 2/3 cups flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/2 tsp salt

Preparation:

Pre-heat oven to 350 degrees. Lightly grease a 9 inch bread pan.

Whisk together the sugar, pumpkin, applesauce, water and egg replacer and set aside. In a separate bowl, combine the remaining dry ingredients.

Slowly add the dry ingredients to the wet ingredients, stirring well to combine. Pour into prepared pan, and sprinkle a bit of extra sugar and spices on top if desired (optional).

Bake for about one hour, or until a toothpick inserted in the pumpkin bread comes out clean. Serve your pumpkin bread warm with vegan margarine or non-dairy cream cheese.

Makes 8 fat-free slices. Nutritional information:
Calories: 258
Total Fat: 0.4g
Cholesterol: 0mg
Sodium: 306mg
Total Carbohydrates: 61.7g
Dietary Fiber 1.7g

With less than a half a gram of fat and just 258 calories per serving, this vegan pumpkin bread is virtually fat-free as well as low-calorie.

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