Friday, December 9, 2016

Vegan Pumpkin Bread or Muffins

I really wanted a spiced pumpkin bread today with all of the snow outside and the pretty Christmas tree set up and pretty decor inside. I found a nice vegan recipe and changed it a bit. I'm writing it here so I don't loose it. Not having zucchini in the garden this year I'm using up some of the cans of pumpkin puree that have been collecting years of dust in the pantry. I'm posting a doubled recipe here for two loaf pans.

The kids love it and I think it's great. I went way light on the sugar (I just did 1 cup brown) and think it could use that extra 1/2 cup of white or brown sugar to it so I put it into this recipe. You could also toss in an extra banana to sweeten it more too. It's VERY spicy, so if you don't like so much of the spice you could pair it down, the cloves are strong.

Vegan Pumpkin Bread

-preheat oven to 350, grease 2 loaf pans-
-mix dry ingredients in lg bowl-
2 c white flour
1 1/2 c wheat flour
(if you have flax seed, sneak in 1/4c in here)
1 c dark brown sugar
1/2 c sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
1/2 tsp cloves

-whisk wet ingredients in medium bowl-
2 c or 1 15 oz can pumpkin puree
1 mashed banana in a 1 cup measure cup
fill the measure cup up with oil
1/2 c maple syrup
1/3 c water

Combine wet into the dry ingredients, stir until just mixed, don't over mix. It's a thick batter.
Add 1 cup walnuts if desired.
Bake 45-50 minutes. Let cool for about 20 minutes, then loosen bread from sides with butter knife and pop out onto a cooling rack.