Friday, November 2, 2012

Vegan Pumpkin Bread

First and foremost: I am not of the vegan persuasion. As you can tell from any number of my baking posts, I am one with butter and eggs. This bread? Tastes just as good, maybe even better, than the other pumpkin bread I have on here. It's crazy moist. Like, deliciously moist. I know some people irrationally hate that word for whatever reason, but there really isn't a better descriptor. Soft and slightly, uh, wet? That sounds even worse.

Vegan Pumpkin Bread by freshfromthe.com

I have been gobbling this up like crazy, though. I think it actually gets better after a day or two as well, when the top gets even moister. Sorry, I used the word again. And! If you don't want two loaves at once, guess what? You can freeze one for later. Aw yeah.

You could also mix up one of your loaves and add in some stuff, like chocolate chips or bits of roasted pecans or whatever else your wee heart may desire. Get at it!

Vegan Pumpkin Bread by freshfromthe.com

Vegan Pumpkin Bread

Ingredients
  • 3 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 cups vegan light brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 teaspoons cinnamon
  • 4 teaspoons ginger
  • 1 15 ounce can organic pumpkin puree
  • 1 cup vegetable oil
  • 1/3 cup fresh squeezed orange juice
  • 1 cup rice or almond milk
  • 1 teaspoon apple cider vinegar
Cooking Directions
  1. Preheat oven to 350F. Place a rack in the center of the oven. Line two loaf pans (mine is 9 x 5) with parchment paper and set aside. Or do one at a time if you only have one pan.
  2. Pour the rice milk into a small bowl and add the apple cider vinegar. Stir it together, then let it sit while you prepare the rest.
  3. In a large mixing bowl, whisk together flours, baking soda, baking powder, salt, cinnamon and ginger.
  4. In an even larger bowl, mix together pumpkin puree, brown sugar, oil, orange juice, and rice milk mixture until combined.
  5. Add the dry ingredients to the wet ingredients a cup at a time. Stir well after each cup, using a spatula to scrape the sides of the bowl to make sure you get all of the flour mixture good and mixed.
  6. Spoon the batter into your parchment lined loaf pans and smooth down a little with a spatula.
  7. Bake for 30 minutes at 350F then lower the heat to 325F and bake for another 30-40 minutes, or until a skewer inserted in the center comes out clean.
Original recipe via Cake Duchess

In photos:

Mix the rice milk with the apple cider vinegar. Let this sit while you start the rest.

Whisk together the flours, baking powder, baking soda, salt, and spices.

Mix together pumpkin puree, oil, orange juice, brown sugar, and rice milk mixture.

Mix the dry ingredients into the wet one cup at a time.

Maybe you're better at putting parchment paper in your bread pan(s), I suck at it. So here is mine that will have funky marks in the final bread product. Oh well, it'll stay taste great!

It'll come out of the oven looking like this.

Vegan Pumpkin Bread by freshfromthe.com
Mmmm! Let it cool and then slice 'er up! Enjoy! You can definitely freeze your second loaf since it's kind of a lot.

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