1/2 cup vegan buttery spread (I use Earth Balance)
1 1/2 cups sugar
8 ounces canned pumpkin
2 tablespoons powdered vegan egg replacer (I use Ener-G Egg Replacer)
1 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1) Preheat oven to 350 degrees F. Beat together the butter and sugar. Add the pumpkin and mix together. Once combined add the egg replacer powder and mix well. (Note: do not add water to the egg replacer powder).
2) Mix together dry ingredients and then mix into the wet mixture.
3) Lightly oil 1 standard loaf pan and pour batter into it. The mixture will be very stiff.
4) Bake for 60 minutes, depending on your oven. Mine always takes 60 minutes for the toothpick to come out clean. Allow to cool for at least 10 minutes in the pan before transferring to a cooling rack. To store, wrap in plastic wrap and refrigerate.
This recipe is the half version, it easily doubles to make 2 loafs. This bread is a hit and everyone will want the recipe! Good luck!
Source of recipe: This is an old recipe that I modified slightly to make it vegan.