Vegan (Or Not) Pumpkin Bread
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Yields:
-
1 loaf
- Serves:
- 10
ingredients
- 236.59 ml fresh pumpkin puree or 236.59 ml solid-pack pumpkin
- 118.29 ml vegetable oil
- 118.29 ml brown sugar
- 59.14 ml white sugar or 59.14 ml maple syrup
- 1 eggs or 1 egg substitute
- 2.46 ml vanilla
- 7.39 ml ground cinnamon
- 4.92 ml ground ginger
- 1.23 ml ground nutmeg
- 1.23 ml ground cloves
- 1.23 ml salt
- 4.92 ml baking soda
- 4.92 ml baking powder
- 354.88 ml flour (can substitute half whole wheat pastry flour)
- 59.14-118.29 ml plain soymilk or 59.14-118.29 ml 2% low-fat milk
- 59.14 ml toasted pumpkin seeds (optional)
directions
- Preheat oven to 350 degrees. Oil and flour a standard loaf pan and set aside.
- Mix together pumpkin, oil, sugars, egg or egg substitute and vanilla. Sift together spices, salt, baking soda, baking powder and flour. Stir into pumpkin mixture. Add (soy)milk until batter is smooth and easy to stir. (Typically, you'll need more milk if you used solid-pack pumpkin, and less if you've used fresh puree or substituted maple syrup for the white sugar.).
- Pour batter into prepared pan and sprinkle with pumpkin seeds, if desired. Bake for 55-60 minutes or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool in pan 10 minutes.
- Invert pan onto a wire rack. Flip loaf right-side-up and allow to rest for at least half a day. (This allows the bread to moisten up nicely, and is particularly important if you made the vegan version--the crust will be chewy and the interior gummy if you do not let it sit.) Slice and serve.
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