Wednesday, October 26, 2011

Halloween Vegan Delight! - "Pumpkin Bread"

Spooky Pumpkin Bread!! (or just... Pumpkin Bread ;) )

Pumpkin Bread is one of my very favorite dessert bread known to man. It is perfect cold, but even better just warm out of the oven (and then add chocolate chips to it and it's to die for). This is my recipe that I've developed over time. (the original one had 4x the sugar and was... not vegan.)

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 4 portions Ener-g Egg Replacer OR 1 C Apple Sauce (apple sauce will work great - promise)
  • 1 C canola oil (*full body olive oil will work too. It's fruity. I know it sounds funny but it's a nice addition, but do not get Extra Virgin, buy FULL body)
  • 2/3 C water (you may need a hint more water to thin out the batter)
  • 1 C sugar (Florida Crystals)
  • 3 1/2 C  all-purpose flour (non-bleached & organic if you can - King Arthur)
  • 2 tspn baking soda
  • 1 tspn salt
  • 1 tspn ground cinnamon
  • 1 tspn ground nutmeg
  • 1/2 tspn ground cloves (all spice or mace can be used as substitutes) 
  • 1/4 tspn ground ginger

1 C Nuts (pecans would be nice) *OPTIONAL*
1/2 bag Chocolate Chips (Enjoy Life chips are vegan & allergy friendly) *OPTIONAL*


Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, egg replacer (or apple sauce), oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 40 minutes in the preheated oven. At 40 minutes check the center of the loaf with a toothpick. Most times they need to bake for a full hour, but it depends on the stove. Loaves are done when toothpick inserted in center comes out clean.

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