Friday, September 26, 2014

"My Pantry Project" Pumpkin Spice Rounds with Coco Whip

Hold on to your hats.  That fluffy, creamy white goodness you see wedged in between and on top of the two pieces of Spiced Pumpkin Bread (more on that later) is Coco Whip!  Remember Cool Whip? That chemical laden, no good for you, non vegan deliciousness?  Well, Coco Whip is a viable, better for you, great tasting alternative out there and it is A-W-E-S-O-M-E. Even Mr. Meat and Potatoes really liked it (uh-oh, better hide the Coco Whip!).

The kind folks at So Delicious were nice enough to send me samples of their Coco Whip along with some other seasonal goodies, too.  They sent Pumpkin Spice, Nog and Mint Chocolate Coconut Milks which are hitting the shelves again- they are all so good! And, they spoiled me with some frozen novelty treats, too! Pumpkin Spice and Candy Corn ice cream bars (Oh my, so much yum).

As my "My Pantry Project" continues, today I thought I would see about using up some of the massive amounts of flour and sugar I have on hand.  And heck, why not incorporate some of the awesomeness the So Delicious folks sent, too?

Today you get a two for one- this recipe makes two loaves of Pumpkin Spice bread. One to eat now, and another for later.  I have made many pumpkin breads, some of which I have posted on this site. This is my favorite thus far. And, putting some Coco Whip between and atop the two slices of the Pumpkin Spice Bread? That is just the proverbial "icing on the cake".

I am slowly but surely working my way through my pantry; So Deliciously!

Pumpkin Spice Bread

1 1/2 cups whole wheat flour
2 cups all purpose flour
1 1/2 cup packed brown sugar
1/4 cup raw (turbinado) sugar
2 tbsp baking soda
2 tsp cinnamon
1 tsp ground nutmeg
1 tsp salt
1 15 oz can organic pumpkin puree
2/3 cup So Delicious Pumpkin Spice Coconut Milk (or other non dairy milk)
2/3 cup vegetable oil
1/3 cup applesauce
1 tsp vanilla extract
Coco Whip for topping (optional)

Heat oven to 350 degrees.

In a large bowl mix the dry ingredients.  In a separate bowl mix the wet ingredients.  Form a well in the center of the dry ingredients. Pour the wet into the well and stir until a batter forms. Make sure the flour is mixed in well and there are no "dry" spots.

Split the mixture between two greased loaf pans. Do not overfill the pans, the bread will rise quite a bit.

Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Let cool and remove from the pans.

To make the rounds slice thin slices of pumpkin bread using a biscuit cutter.  Pipe or spread the Coco Whip on one of the rounds, top with another round and then top with more Coco Whip.


  1. This is my very first time baking any kind of bread. This bread was very moist and delicious. Thank you for sharing this yummy recipe.