Vegan Pumpkin Bread.

Last weekend, I visited a new friend.  She happens to be allergic to dairy, so prior to our visit, I searched through my Pinterest boards and cookbooks for something to bake her.

I had this recipe flagged (not red flagged though) in my copy of Joy the Baker‘s cookbook.  My house smelled heavenly while this baked in the oven and upon first taste, I thought, “Holy.  Heck.  This is so good — it might have to replace my tried and true pumpkin bread recipe as my favorite!”

This bread is dense, moist, spicy, and so delicious.  Whether you do dairy or not, give it a try.  I just might have to make another batch this weekend…

Vegan Pumpkin Bread

Recipe adapted from the Joy the Baker cookbook

You will need:

3 and 1/2 c. all-purpose flour

2 c. light brown sugar, packed

2 t. baking soda

1 t. baking powder

1 t. salt

1/2 t. ground nutmeg

1 t. ground cinnamon

1/2 t. ground cloves

One 15 oz. can pumpkin puree

1 c. canola oil

1/3 c. pure maple syrup

1/3 c. apple cider

1. Place rack in center of oven and preheat oven to 350 degrees.  Grease and flour two 8 x 4 x 3-inch loaf pans (you can also use one 9-inch and 3 mini loaf pans).

2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and spices.

3. In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup, and cider.

4. All at once, add oil mixture to flour mixture.  Use a spatula to fold ingredients together.  Make sure to scrape the bottom of the bowl for any stray bits of flour or sugar.

5. Divide the batter evenly among the prepared pans, filling each about 2/3 full.

6. Bake for 35 to 45 minutes, or until a skewer inserted into the center of each loaf comes out clean.  Remove from oven.  Let cool in pans 20 minutes, then invert onto a cooling rack.  Serve warm, in thick slices.

Loaves will keep, well wrapped at room temperature, for up to 5 days.  These loaves also freeze well and can be left at room temperature to thaw and enjoy.

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