Vegan Pumpkin Spice Bread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is moist and delicious. A variation on Pumpkin Pie Spice Bread, but roughly 1/2 the calories and all the flavor. I've used the almond milk Amazing Almond Milk. Ingredients:
2/3 cup brown sugar |
2 tablespoons grapeseed oil |
1/2 medium apple, cooked (with skin is fine, cored, or 3/8 c unsweeted applesauce) |
3 tablespoons almond milk |
1/2 teaspoon cornstarch |
1 cup cooked pumpkin (drain off excess water) |
1/3 cup whole wheat flour |
1 1/3 cups all-purpose flour |
1 1/2 tablespoons flour (all flour totals 1 3/4 c) |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg (if no nutmeg & allspice, try cardamom & 5spice) |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cloves (i prefer 2x-3x this amount) |
3 -4 tablespoons water (less if homecooked pumpkin is slightly fluid) |
Directions:
1. Preheat oven to 350 deg F.
2. Combine flour, baking soda, and baking powder in a bowl.
3. In a blender or food processor, combine all other ingredients until smooth.
4. Add the blended ingredients to the dry ingredients in the bowl.
5. Pour into a 9x5x3 loaf pan. (I use glass & do not grease).
6. Bake at 350 deg F for 60 min or untill done.
7. Cool for 10 minutes in the plan.
8. Then cool completely on wire rack.
9. Note: If you live in a humid environment, reduce water accordingly, increase cooking time, and adjust baking powder as you are accustomed.
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