rants & recipes

Pumpkin Bread (with variations)

Posted by trktos on 22-August-2008

Unbelievably moist and delicious! Possibly the tastiest thing I’ve ever baked.

Apple/Okara and Carrot variations in Notes below.

Dry Ingredients:

  • 250 g all purpose flour (2 cups)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 3/4 tsp cinnamon

Wet Ingredients:

  • 170 g light brown sugar (not quite 1 cup)
  • 70 g sugar (1/3 cup)
  • 210 g pumpkin puree (1/2 can)
  • 85 g coconut milk (1/3 cup)
  • 55 g unsweetened applesauce (approx. 1/2 of one of those little 4 ounce cups)
  • 112 g oil (1/2 cup)
  • 1 tsp vanilla

Additional Ingredients:

  • 1 cup of any combination of nuts, vegan chocolate chips, dried fruit. I used 1/2 walnuts, 1/2 chocolate chips

Instructions:

  1. Grease and parchment one 8″x4″ loaf pan.
  2. Preheat oven to 350 degrees.
  3. Mix dry ingredients.
  4. Mix wet ingredients.
  5. Combine wet and dry until all the flour is almost incorporated. Fold in additions.
  6. Pour and spread batter into loaf pan.
  7. Bake for about 70 minutes or until bread tests done.

Notes:

  • halved and based on this recipe.
  • also good with equivalent amount of canned-pumpkin-consistency cooked and pureed butternut squash.
  • APPLE/OKARA:
  • I recently doubled this recipe and replaced the pumpkin with:
  • about 270 g okara (one batch from my soymilk machine, drained some but not completely dry)
  • 190 g of shredded apple
  • I added a little soymilk to thin this mixture (no more than 1/4 cup)
  • increased the cinnamon to 1 tbsp, and added a dash each of ginger, cloves and allspice
  • approx. 210 g coconut milk b/c I had that much
  • increased the sugar slightly
  • about 3/4 cup chopped walnuts
  • CARROT:
  • I have also used carrot in place of the pumpkin, with vegan mayonnaise in place of the coconut milk.
  • Cooked 185 g sliced carrot, and added cooking water to make 220 grams
  • Blended carrots, water, 90 g mayo, 50-55 g applesauce, 130 g oil, 1 tsp vanilla
  • After carrot mixture is smooth, blend in 230 g brown sugar.
  • For the spices in the carrot version, I used 1 tsp ginger, 1 tsp cinnamon and a dash of allspice
  • Chopped pecans
  • I think it would’ve been better without the mayo, and with the coconut milk. But you use what you’ve got open! And it’s still really tasty, with the mayo.
  • Very pleased with the way the loaves looked and tasted. Best served topped with a drizzle of sour creem and maple syrup.
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