Post by Limey on Nov 19, 2006 22:51:54 GMT
As the season is upon us for pumpkins, etc. I have just made my first vegan pumpkin bread. It is still cooking in the oven and I am anxiously awaiting it to come out so I can taste and report back. It's supposed to be for Thanksgiving this week, but I'll have to try it first to make sure it's decent for eating.
I used this recipe from the post punk kitchen:
This delicious treat is also suprisingly low in fat. I like it smothered in apple butter. Warning: your kitchen will smell insanely good while this is baking, so lock your doors lest your neighbors try to invade.
Equipment:
8 1/2 x 4 1/2 loaf pan
Ingredients
2 cup whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
2 cups canned pumpkin
1/2 cup pure maple syrup
1/4 cup apple butter
1 tablespoon canola oil
1 tsp vanilla extract
1 cup golden seedless raisins
Directions
Preheat oven to 350, mist an 8 1/2 x 4 1/2 loaf pan w/ nonstick cooking spray
In a large mixing bowl sift together the first 7 ingredients (the dry ingredients).
Combine the wet ingredients in a mixing bowl and whisk together very well
Pour the wet into the dry ingredients until everything is evenly moistened (the batter will be stiff). Fold in the raisins.
Spoon batter into loaf pan, distribute evenly along the length of the pan but don't spread the batter to the edges, that will happen as it is baking. Bake for 50 minutes to an hour until a knife comes out clean.
Remove bread from oven and turn the bread out of the loaf pan onto a cooling rack. Wait until bread cools before slicing. If you have left overs, wrap in plastic and it should keep for about a week.
Here is the link, with some reviews at the bottom:
www.theppk.com/recipes/dbrecipes/index.php?RecipeID=55
I modified it a bit; I did 1 1/2 cups pumpkin and 1/2 cup apple butter. I also put chopped walnuts in the first loaf and chocolate chips in the second loaf (I doubled the recipe).
Hoping it works out ok!
I know you UK'ers don't do Thanksgiving, but pumpkin bread is a must around now.
I used this recipe from the post punk kitchen:
This delicious treat is also suprisingly low in fat. I like it smothered in apple butter. Warning: your kitchen will smell insanely good while this is baking, so lock your doors lest your neighbors try to invade.
Equipment:
8 1/2 x 4 1/2 loaf pan
Ingredients
2 cup whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
2 cups canned pumpkin
1/2 cup pure maple syrup
1/4 cup apple butter
1 tablespoon canola oil
1 tsp vanilla extract
1 cup golden seedless raisins
Directions
Preheat oven to 350, mist an 8 1/2 x 4 1/2 loaf pan w/ nonstick cooking spray
In a large mixing bowl sift together the first 7 ingredients (the dry ingredients).
Combine the wet ingredients in a mixing bowl and whisk together very well
Pour the wet into the dry ingredients until everything is evenly moistened (the batter will be stiff). Fold in the raisins.
Spoon batter into loaf pan, distribute evenly along the length of the pan but don't spread the batter to the edges, that will happen as it is baking. Bake for 50 minutes to an hour until a knife comes out clean.
Remove bread from oven and turn the bread out of the loaf pan onto a cooling rack. Wait until bread cools before slicing. If you have left overs, wrap in plastic and it should keep for about a week.
Here is the link, with some reviews at the bottom:
www.theppk.com/recipes/dbrecipes/index.php?RecipeID=55
I modified it a bit; I did 1 1/2 cups pumpkin and 1/2 cup apple butter. I also put chopped walnuts in the first loaf and chocolate chips in the second loaf (I doubled the recipe).
Hoping it works out ok!
I know you UK'ers don't do Thanksgiving, but pumpkin bread is a must around now.