Tuesday, November 2, 2010

Pumpkin Bread

I love the start of the holidays.  Crisp fall weather, brilliantly colored leaves on the trees, the smell of fireplaces burning and  inside the kitchen the smells of holiday baking.  There really is nothing better than kitchen aromas of vanilla, cinnamon and nutmeg. And of course, with fall, comes the harvest of pumpkins- both nutritious and delicious.

I wish I knew who to credit this vegan pumpkin  bread recipe to.  It came to me from my sister who got it from a friend, who got it from a friend, etc. So, I am not exactly sure whose brilliant recipe this is but it's a keeper. Even me, a self proclaimed non- baker, was able to turn out some of the most delicious pumpkin bread I have ever tasted!  And, since it makes two loaves, there is one to eat now and one to freeze for later!

This is really simple to make and is terrific! I served it as desert for my (non-vegan) parents and family last night and they all said it was great.

Pumpkin Bread

1 1/2 cups whole wheat flour
2 cups all purpose flour
1 3/4 cup packed brown sugar
2/3 cup Turbinado raw sugar plus 2 tbsp for sprinkling
2 tsp baking soda
2 tsp cinnamon
1 tsp ground nutmeg
1 tsp salt
1 15 oz can pureed pumpkin (I used Libby's)
2/3 cup  vegetable oil
2/3 cup non dairy milk (I used So Delicious Unsweetened Coconut)
1/3 cup applesauce
1 tsp vanilla

Heat oven to 350 degrees.

In a large bowl mix all all dry ingredients together and create a well in the center. In a separate bowl mix together the wet ingredients until incorporated. Pour the wet ingredients into the well in the dry ingredients and mix until just combined. Split the mixture between two greased loaf pans.  Sprinkle each with about a tablespoon of Turbinado sugar.  Do not overfill as the bread will rise during baking. Bake at 350 for 1 hour and 15 minutes (tenting with foil after an hour if needed) or until an inserted toothpick comes out clean. Remove from oven and tent with foil for ten minutes.  Remove the bread from the pans and transfer to a cooling rack (still tented with foil) and allow to cool completely.

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