Sunday, November 21, 2010
Vegan MoFo Day 21: Pumpkin Bread
I think I'm moving back into Thanksgiving, or at least, into autumn fare and away from Christmas cookies. I've been meaning to make pumpkin bread since I bought two little sugar pumpkins this fall, but then just didn't get to it. Then when I did get to it, the pumpkins weren't good. One was like, squishy when I cut into it. The second I roasted in the oven with intent to puree and make bread, and it was bitter. I finally just resigned myself to using canned pumpkin and I'm so glad I did, because it's delicious.
This recipe calls for a ton of sugar which really makes it more of a "cake" than a "bread" even moreso than like, banana bread is more cakey than bready. It is very moist and delicious though! The boy ate a piece tonight, declared that he didn't like pumpkin bread, but that he loved my pumpkin bread!! I think that's a pretty good endorsement! I have no idea where this recipe came from. I've been making it for over a decade and have veganized it. It makes either 3 small loaves or 2 big loaves or like 2 dozen muffins, so I guess maybe the sugar thing isn't TOO bad.
2 cups pureed pumpkins
1 cup vegetable oil
2 2/3 cups white sugar
1/2 cup applesauce
1/2 cup non dairy yogurt
3 cups + 2 tbsp all purpose or white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1. Preheat the oven to 350 degrees. Grease and flour 2 large or 3 small loaf pans.
2. In a large bowl, mix together pumpkin, vegetable oil, sugar, applesauce, and yogurt.
3. Stir in the flour, baking powder, baking soda, salt, and spices.
4. Divide the batter between the loaf pans and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.