Vegan Pumpkin Bread.

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This is the vegan pumpkin bread I want to talk to you about.
First, I want to tell you that I’m thankful for . . .
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Family.
Cherish them. Laugh with them. Tell them how much you love them, constantly. Enjoy moments with them, because those opportunities will too-soon slip through your fingers.
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Coffee.
I feel as if this is fairly self explanatory.
It’s the thing I look forward to most in the mornings.
It holds my sanity. & it tastes simply beautiful.
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Friends. I have been blessed in my life with incredible people in all different seasons.
You have all had a huge impact on me.
Thanks, in a big way.
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Husbands.
(Not multiple, just one per person please).
You are my family & you are my best friend.
You are encouragement, strength, listener, challenger, & confidant.
Matt,
I stinkin’ love you with my all, & I’m crazy thankful for you.
In this thankful spirit, I give you . . . vegan pumpkin bread (just in time for Thanksgiving!).
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This bread doesn’t taste vegan. It has all the richness and goodness of something you would think is chock full of butter & eggs. So not the case.
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It starts with all the spices that would list when you think of autumnal flavors (cinnamon, nutmeg, clove, you get the picture).
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Oil for moisture & honey for sweetness. Pour the oil in first and then the honey; that way the honey won’t stick to the measuring cup. Sticky slash pain in the butt.
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One loaf sprinkled with a quick mixture of oats, brown sugar, butter, & flour.
One has chocolate chips mixed in. Because that’s the natural progression of things.
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Beautiful.
Happy Thanksgiving, friends.
xx
Vegan Pumpkin Bread
makes 2 loaves2 cups all-purpose flour
1 1/2 cups white whole wheat flour ( or whole wheat flour… or just use only all-purpose flour)
2 cups light brown sugar, packed
1/3 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup honey
1/3 cup water
2/3 cup semi-sweet or dark chocolate chips (optional)

for oat topping (enough for one loaf):
1/3 cup porridge oats
2 Tbsp. brown sugar
1 Tbsp. butter, softened
1 Tbsp. all-purpose flour

Preheat oven to 350 degrees F.  Place a rack in the center of the oven.  Grease and flour two loaf pans (mine are 8x4x2) and set aside.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.

In a medium bowl, carefully whisk together pumpkin puree, oil, honey and water.

Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together.  Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in.

If you want two chocolate chip loaves go ahead & mix them in. If you want one of each, pour a loaf’s worth into prepared pan then mix the chips in the remaining batter. Or separate in loaf pans and top with oat topping.

Divide the dough between the two greased pans. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean.  Remove from the oven.  Let rest in the pans for 20 minutes, then invert onto a cooling rack.

Serve warm.

These loaves can also be wrapped and frozen for an easy-peasy dessert/breakfast/random house guest situation. Because real life happens to the best of us, eh?

Source: adapted from Joy the Baker
Listening to: Amelie soundtrack

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