Pumpkin Bread

Dessert Recipes

Diet Restrictions
  • Soy Based

Prep / Cook Time

45 min


Made with

Enriched Original Soymilk

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1 1/2 cups flour (mix whole wheat or oat and unbleached white)
2 tsps wheat gluten
3/4 cups oatmeal ground in food processor
1 tbsp Hain Pure Foods® Baking Powder
1/2 tsp Hain® Sea Salt
3/4 tsps pumpkin pie spice (mixture of cinnamon, nutmeg, ginger, allspice)
1/3 cup tofu (mashed soft, silken)
3/4 cups pumpkin (cooked if fresh, or canned)
3/4 cups SOY DREAM® Enriched Original Organic Soymilk
2 tbsps molasses
1/3 cup apple juice concentrate
1/4 cup sucanat
2 tbsps Spectrum® Canola Oil
  1. Preheat oven to 350° F.
  2. Mix dry ingredients, through pumpkin pie spice, in a large bowl.
  3. Thoroughly mix the wet ingredients, including sucanat, but not fruit or preserves, in a separate bowl.
    Fold the wet mixture into the dry, then add the fruit, if using.
  4. Pour about 1/2 the mixture into a square baking pan, just enough to cover, spoon dollops of the preserves about 1/2 inch apart and spread the remaining mixture on top. 6. Bake for 25-30 minutes until center is firm.