Tuesday, November 22, 2011

Vegan Pumpkin Spice Bread

I was thrilled with this bread and so were my non-vegan friends! I took the little mini-loaves on a fall road trip and there well lots of mmms, music to a baker's ears. I hope you experience the same when you decide to make this!

Its relatively low-fat, and you can make it even lower fat if you like. Just, substitute more or all of the oil for apple sauce. I was lucky enough to have some fresh pumpkin lying around that I had roasted. I peeled away the skin and pureèd it with an immersion blender and it was simple as ever. I even used a Jack-o-lantern, or big 'ol carving pumpkin, the ones you find in the pumpkin patches, and the results were great. The ideal pumpkin to use, though, is a medium sized sugar pumpkin. Because the Jack-o-lantern pumpkin was roasted, the flavor was able to concentrate and some of the excess water was able to evaporate. If you don't have the time or energy to roast your own pumpkin, buy a can of pumpkin puree with no additives.

I used an immersion blender several times in this recipe. If you don't have one and want to get into vegan baking, making soups, or purées, I recommend investing in this little, revolutionary kitchen gadget. A blender will do the job, but it will not yield that same, smooth consistency. Its like going on a walk with a CD walkman, or an Ipod. There is no comparison! Smaller, smarter, and better.

Pumpkin Spice Bread (yields 4 mini loaves or two large)

  • 3 cups unbleached all-purpose flour*
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 Tablespoons ground flaxseed (flaxseed meal)
  • 1/2 cup water
  • 1 + 3/4 cups sugar
  • 1/2 cup vegetable oil
  • 1/2 cup Mott's original applesauce**
  • 1 (14 oz or 392g) pumpkin puree
  • 1/4 - 1/2 cup walnuts or raisins (optional)

Get the Ingredients for My Recipe from Swanson Health Products:

Cooking OilsHimalayan Crystal SaltOrganic SpicesBobs Red MillNuts Seeds

*Use a blend of
1 cup whole wheat flour to 2 cups white flour for added nutrition. The taste will still be just as good. Or you can do a half and half blend.

**I used sweetened applesauce, but you can use unsweetened to cut down on sugar

Flaxseed is great for you because of omega-3s and fiber. Just make sure to keep in fridge or freezer to retain the great nutrition properties. You can buy whole flaxseeds and grind them in a coffee grinder yourself, or buy them already ground, sold as "flax meal"

~This sweet treat is a great source of vitamin A and iron !!!~

good vision, teeth, skin, and antioxidants

Preheat the oven to 350 F. Grease or spray the baking trays or muffin tins. You can also skip the spray and use muffin liners instead.

1. Whisk together the flour, cloves, cinnamon, nutmeg, baking soda, baking powder and salt.

2. Using an immersion blender or blender, blend the flaxseed and water for about 1 minute, or until it looks very smooth and same throughout. Use a small, tall cup, for best results with the immersion blender.

3. Then, add the sugar, vegetable oil, applesauce, and pumpkin puree into the water-flaxseed mixture. Blend for about 30 seconds.

Pureeing the fresh roasted pumpkin. You can find instructions on how to roast pumpkin in the quinoa post.

4. Then add the dry ingredients into the wet ingredients, in three turns. Whisk lightly after each addition until all is combined thoroughly.

5. Stir in walnuts or raisins, or combination. Pour into baking trays or muffin tins.

6. Bake for 40-45 minutes, or until a toothpick comes out clean when tested. Important: after baking, let the bread cool for 20 minutes to coalesce in the pan. This is undeniably the hardest part while the aromas of cinnamon, cloves, and nutmeg fill your home.

For Nutrition Facts, please visit Shape Up America!

Another thanks to my go-to Vegan bible of a cookbook, The Joy of Vegan Baking, by Colleen Patrick-Goudreau. The recipe was adapted from this book.

No comments:

Post a Comment