2/02/2015

vegan pumpkin bread

Yum

Even though we're a little past the time of year when everyone goes pumpkin-crazy, I realized the other day that I still hadn't made a traditional pumpkin bread. When the weather gets cold, it's one of the best things have sitting on your countertop, perfect for breakfast or in the afternoon with a cup of super-duper hot tea. Nothing better.

And what's great about quick breads like these is that they're exactly that: quick. And quick usually implies pretty easy, too, which this one is. And, shocker, it also happens to be vegan. But I have an idea for you non-vegans (present): if you make this crowd-pleaser for some unsuspecting guests, don't spill the vegan beans unless they ask. And I have a feeling they won't.


Some stuff you can just get away with being vegan without an compromise of flavor or texture, and this happens to be one of them. The richness of the pumpkin and the hit of the spices are all on point. You might have people even ask you for the recipe. Then, and only then, will you be forced to say, And oh yeah, it's vegan.

Boom.

For this recipe, you'll need:

1 cup all-purpose flour
3/4 cup whole wheat flour
1 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1 cup pumpkin purée
1/2 cup coconut oil (vegetable oil will also work)
3 tablespoons maple syrup
3 tablespoons non-dairy milk (I used unsweetened almond)


Preheat your oven to 350 degrees. Using some more coconut oil (or whatever you've got handy), grease a 9"x5" loaf pan and set aside.

In a large bowl, whisk together your flours, sugar, baking powder, salt and spices until evenly mixed. In a smaller bowl, whisk together your pumpkin purée, oil, maple syrup and milk until combined. Fold your wet ingredients into your dry, about 15-20 quick folds without over-mixing. (The batter will be on the thicker side, closer to the texture of a dough. But that's okay!)


Pour the batter into your prepared loaf pan and bake for 50 minutes or until slightly darkened on top or a toothpick comes out clean.

See? How easy was that? The hardest part of this entire process might be the waiting.


I really liked this loaf. I honestly think it got better the next day, which is all the more reason to commend yourself for not eating the whole thing on the spot. Trust me, it wouldn't be difficult.