Pumpkin Bread (with variations)
Unbelievably moist and delicious! Possibly the tastiest thing I've ever baked.
Apple/Okara and Carrot variations in Notes below.
- 250 g all purpose flour (2 cups)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 3/4 tsp cinnamon
- 170 g light brown sugar (not quite 1 cup)
- 70 g sugar (1/3 cup)
- 210 g pumpkin puree (1/2 can)
- 85 g coconut milk (1/3 cup)
- 55 g unsweetened applesauce (approx. 1/2 of one of those little 4 ounce cups)
- 112 g oil (1/2 cup)
- 1 tsp vanilla
- 1 cup of any combination of nuts, vegan chocolate chips, dried fruit. I used 1/2 walnuts, 1/2 chocolate chips
- Grease and parchment one 8"x4" loaf pan.
- Preheat oven to 350 degrees.
- Mix dry ingredients.
- Mix wet ingredients.
- Combine wet and dry until all the flour is almost incorporated. Fold in additions.
- Pour and spread batter into loaf pan.
- Bake for about 70 minutes or until bread tests done.
- halved and based on this recipe.
- also good with equivalent amount of canned-pumpkin-consistency cooked and pureed butternut squash.
- I recently doubled this recipe and replaced the pumpkin with:
- about 270 g okara (one batch from my soymilk machine, drained some but not completely dry)
- 190 g of shredded apple
- I added a little soymilk to thin this mixture (no more than 1/4 cup)
- increased the cinnamon to 1 tbsp, and added a dash each of ginger, cloves and allspice
- approx. 210 g coconut milk b/c I had that much
- increased the sugar slightly
- about 3/4 cup chopped walnuts
- I have also used carrot in place of the pumpkin, with vegan mayonnaise in place of the coconut milk.
- Cooked 185 g sliced carrot, and added cooking water to make 220 grams
- Blended carrots, water, 90 g mayo, 50-55 g applesauce, 130 g oil, 1 tsp vanilla
- After carrot mixture is smooth, blend in 230 g brown sugar.
- For the spices in the carrot version, I used 1 tsp ginger, 1 tsp cinnamon and a dash of allspice
- Chopped pecans
- I think it would've been better without the mayo, and with the coconut milk. But you use what you've got open! And it"s still really tasty, with the mayo.
- Very pleased with the way the loaves looked and tasted. Best served topped with a drizzle of sour creem and maple syrup.