Sunday, October 5, 2014

Totally Indulgent Vegan Pumpkin Bread

Last post I gushed on about my love of pumpkin. What better way to indulge in this delicious Autumn flavor than with some warm, sweet, moist and delicious pumpkin bread?

My favorite recipe for pumpkin bread is not exactly "health food" as it does contain a good amount of sugar, but for a special treat this time of year it's just perfect. I use white whole wheat flour, but if you prefer to avoid wheat you could try substituting the gluten-free flour of your choice.

Totally Indulgent Vegan Pumpkin Bread

1-3/4 cups flour
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
1 cup pureed fresh pumpkin
3/4 cup raw sugar (I usually use either turbinado or sucanat)
1 tsp vanilla
1/4 cup sunflower oil
1/4 cup almond milk (or any non-dairy milk)

Preheat oven to 350. Grease a loaf pan and set aside. In a small bowl, combine the flour, baking soda, spice and salt. Set aside. In a large bowl, whisk together the pumpkin, sugar and vanilla until creamy. Add in the oil and milk and stir until well combined. Add in the flour mixture, and stir until just combined. Don't over mix. It will be a pretty thick batter. Scrape it into your prepared loaf pan, and smooth it out a bit with a spatula. If you want, you can sprinkle the top with a tiny bit of sugar. Bake in the center of the oven for about 45 minutes, or until a toothpick inserted in the center comes out cleanish, (as in, no wet batter, just moist crumbs)

This batter can also be used to make pumpkin muffins! Just spoon into muffin tins (3/4 full) and bake 15-20 minutes, for standard sized muffins.

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