Vegan Pumpkin Bread!

THIS…is by far my new favorite recipe. Vegan pumpkin bread. Ironically, I made two kinds of pumpkin bread for our thanksgiving dinner – Vegan and non vegan. Guess which one was an absolute hit? Thats right, the vegan one!!! I’ve made it twice since then and it is SO moist and delicious. I also tried it as muffins…that went REALLY well. The recipe is as follows, stolen from http://www.allrecipes.com:

Ingredients

1 cup chopped walnuts
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2/3 cup flaked coconut

Directions

Preheat oven to 350 degrees F (175 degrees C).
Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned. Set aside to cool.
In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

My alterations:

1. Pan Size: Everytime I made this, I switched this up. My favorite was when I used a deep glass pan..it made for a thick, moist loaf of bread. I also used a cupcake pan and that was a hit. Mind you its never taken me 1 hour and 15 minutes to make this – so disregard the time, set a timer, and keep checking the oven!

2. I’ve never added coconut – but each time, I’ve added the toasted walnuts with something else: raisins, dried cranberries, dark chocolate chips. I think my favorite addition is cranberries. Something about walnuts + cranberries + pumpkin is just fantastic. And definitely toast the walnuts. I didnt toast them the first time and the second time i did – I immediately noticed a huge difference in taste and flavor.

3. I’ve never actually covered the bread with foil and let it steam and its come out really moist every time. I’m sure this would make it better but i dont think its necessary.

4. Ingredient sensitivity: Use NORMAL white sugar (no organic, no confectioners stuff) and definitely use PACKED dark brown sugar when measuring out the cups. As for cinnamon – I added extra last time and it came out even better. mmmmm!!!!

this isnt the best picture, but this is how it came out the first time i made it:

One Response to Vegan Pumpkin Bread!

  1. Rahul says:

    BEST pumpkin bread EVER!! Loved the chocolate chips!

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