Pumpkin Bread & A Successful Start
September 22, 2012 in Breads and Muffins, Featured
It’s done! The first week of fall quarter has come and gone, and I’m doing alright. In all fairness, we didn’t start until Tuesday, so the rapid adjustment from working full-time to being a college student again was made a little bit easier.
It was actually really nice being on campus again. The ever-changing scenery as I move from class to class and the scattered topics discussed in lectures and labs throughout the day are a very welcome change that keeps my interest piqued all day. From physics, to biochemistry, to sport and gender, to art 101, I’ve got quite the assortment of things to think about for the next ten nine weeks. [[And so begins the endless counting of days, weeks, and hours that accompanies the life of a college student]]
And to top it off, I got landed with some really great professors, too. Not that they are difficult to find… I do attend one of the most desirable schools in the state, for both students and professors. Our hands-on way of learning is definitely envious, and San Luis isn’t a bad place to live. In fact, it’s quite nice here.
The things that San Luis does lack, though, are definitive seasons. Sure, the leaves change color a bit, and mornings definitely involve less fog and a bit more crispiness to the air, but other than that “Fall” is more of an idea and an attitude rather than a season. So to transition out of summer mode and prepare myself for the chilly days ahead, I brought “Fall” into my kitchen with some pumpkin bread.
If you can believe it, this bread uses absolutely zero oil, butter, or fat. It’s vegan, but you’d never know it. And I’ve used half all-natural (and fair-trade!) turbinado sugar
This is a big recipe. It’ll fill a 9×5 loaf pan, two 8×4 loaf pans, or a long baker like I have here. [[This was an Emile Henry find at a thrift store. $5 made it mine!]]
Pumpkin Bread
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Keywords: bake breakfast bread dessert snack soy-free vegan pumpkin fall Year-Round
Ingredients (9×5″ loaf)
- 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
- 1 cup applesauce
- 1/2 cup non-dairy milk (I used almond milk)
- 3/4 cup white granulated sugar
- 1 cup raw turbanido sugar (or brown sugar)
- 2 cups all-purpose flour
- 1+1/3 cup whole-wheat pastry flour
- 2 Tbsp Ener-G egg replacer
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp cayenne pepper (optional, but super tasty!)
- 1/2 – 1 cup chopped walnuts (optional)
Instructions
Preheat oven to 350F! Grease two 8×4″ pans, one 9×5, or a long baker and set aside.
Combine pumpkin, applesauce, milk, and sugars in a large bowl. Mix well.
In another smaller bowl, combine the flour and the rest of the ingredients. Mix well, making sure to evenly distribute all the ingredients. Add in any walnuts, raisins, or chocolate chips you like to this mix. This helps to keep them from sinking to the bottom during baking.
Slowly add the dry ingredients to the wet, and stir until all the flour is evenly moistened. It should be on the thicker side, but not overly so. Add extra milk 1 tbsp at a time if needed.
Transfer the batter to your prepared pans and bake for 60-70 minutes, until a toothpick inserted into the center comes out clean. the 8×4 pans will cook quicker, so check them after about 50 minutes. If the top begins to brown too much, tent the loaf with foil.
Let cool, and enjoy!
Thanks for the recipe, I made some delicious vegan pumpkin muffins for my hall based on this, I just added vegan carob chips to give them a little ‘umph. :)
Love the pictures too, it makes me want to make them again as a bread this time, haha.