This recipe was also taken from Kris Holechek's book The 100 Best Vegan Baking Recipes. I recomend it highly, it has a good variety of useful and simple recipes.
I like to make a loaf a week lately... They are handy to have around for snacks and breakfast on the run. I use whole wheat flour and choose fruit or veggie based recipes. Last week I made this pumpkin bread because I. Love. Pumpkin.
Ingredients:
1 1/2 c flour
3/4 c sugar (organic of course)
1 1/2 tsp baking soda
2 tbs plus 1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1 c pumpkin puree (not pie mix)
1/4 c oil
1/4 c apple sauce
1/2 c soy milk
1/4 c brown sugar
Preheat oven to 350 degrees. Spray 9x5 inch loaf pan with oil. In a large bowl combine flour, sugar, baking soda, 1 tsp cinnamon, pumpkin pie spice and salt. In a medium bowl whisk together pumpkin, oil apple sauce and milk. Add wet to dry ingredients and stir until just mixed. In a small bowl combine brown sugar and 2 tbs cinnamon and set aside. Pour half of the batter into the pan, and sprinkle sugar mixture on top. Pour remaining batter on top. Use a knife to drag through batter to swirl sugar mixture throughout the batter. Bake for 48 to 52 minutes until toothpick inserted into center comes out clean. Cool 45 minutes in pan. Store at room temperature.
I don't have a picture for this one, but it was nice! If serving for dessert rather than breakfast, a nice vegan cream cheese frosting would be a great topping.
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