Wednesday, December 7, 2011

Vegan Pumpkin Bread

Ready for the pot luck!
We had an afternoon pot luck party at work last week, and I wanted to bring something healthy, home made, and seasonally appropriate.  I love pumpkin bread, but have not been able to eat it for a while since almost all the recipes I see include eggs. I searched online, and thanks to Alicia Silverstone's The Kind Life I was able to find a recipe to make and enjoy! She has tons of recipes on her site that sound amazing, and while I'm not vegan (just allergic to eggs) I find that vegan baking recipes are the easiest for me to attempt since I don't have to worry about finding an egg substitute.

Below is her recipe, although I made a couple of tweaks to make it even healthier.  I substituted applesauce for the oil, and added in some whole wheat flour.  The pumpkin bread smelled SO good as it was baking, and tasted delicious right out of the oven, as well as the next day. Once it started to get a little soft, I found that putting it in my toaster oven and topping it with butter or honey was a great way to continue enjoying it throughout the week. Be warned: this recipe makes a lot!

Piping hot pumpkin bread





Vegan Pumpkin Bread

You will need 2 8″ x 4″ loaf pans

Ingredients:
1 cup chopped walnuts
1 1/2 cups all-purpose flour
2 cups whole wheat 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 unsweetened applesauce
2/3 cup coconut milk
2/3 cup flaked coconut

Directions:
-Preheat oven to 350 degrees F. Grease and flour two 8″ x 4″ loaf pans.
-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, applesauce, 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.
-Slice and enjoy!

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