Last Updated on
I mentioned in this post that I was working on a recipe to enter into the Hodgson Mill Blogger Baking Contest and I finally completed my recipe over the weekend!
I am trying to learn more about baking vegan goods right now, so this one took a bit of perfecting for me, but it turned out great!
My Vegan Apple Carrot Pumpkin Bread is very nutrient dense, full of fall-friendly spices and makes an excellent healthy snack—it can even be enjoyed for breakfast!
Preparation time: 20 minutes
Cook time: 60 minutes
Serving size: One slice
- 1 cup Hodgson Mill whole wheat flour
- 1 cups Hodgson Mill “Best for Bread” bread flour
- ½ cup Hodgson Mill Steel Cut Oats
- ¼ cup organic unrefined cane sugar
- ¼ cup organic dark brown sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon pure sea salt
- 1 tablespoons cinnamon
- 2 teaspoons fresh ground nutmeg
- ¼ teaspoon ground cloves
- 2 cups unpeeled, grated organic apple
- 1 cup grated organic carrot
- 1 cup pumpkin puree
- ½ cup unsweetened organic apple sauce
- 1 cup pecans
- ½ cup Hodgson Mill Organic Golden Milled Flax Seed
- ¾ cups filtered water
- ¼ cup room temperature organic raw coconut oil
- 1 teaspoon organic vanilla extract
- Preheat oven to 375° F.
- In a large bowl mix the dry ingredients well.
- Add the grated carrots and grated apple and mix well.
- Add the pumpkin puree and apple sauce and mix well.
- Add the pecans and mix well.
- In a separate bowl whisk together Golden Milled Flax Seed and water until it blends together and becomes gelatinous.
- Add coconut oil (you may need to warm slightly to ensure it’s in liquid form) and organic vanilla to the mixture.
- Pour the coconut oil and flax seed mixture into the large bowl with the rest of the ingredients and mix gently until it’s blended well.
- Oil two large bread pans and scoop the mixture into them.
- Bake at 375° F for about an hour, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool thoroughly, slice and serve.
Whether you are vegan or not, I hope you enjoy this recipe! I’ll be crossing my fingers that the judges over at Hodgson Mill love it too!