Many Great Pumpkins were Sacrificed making this Vegan Pumpkin Bread
OK so I just opened up a can of Pumpkin puree, but I cannot be a pacifist when it comes to this bread. It is scrumptious and must be made year long *shaking fist in the air and adding a bit of jazz hands*, not just for the holiday season. It is BETTER then the Pumpkin Bread currently at Starbucks, yes I said it! *SNAP* This is not my recipe but from a friends Renegade Chef file, who shared it with me so I could post it here for all of you!
This past Thanksgiving we had a guest over, I really was not in the mood to do anything Thanksgivingee like (we actually made Boboli and watched bad 80’s movies). In fact I am usually anti-turkey all around. Yes it is an excuse to eat till you burst and put yourself into a pie and turkey coma (for me it is in this order, deal with it!) But I really don’t enjoy the festivities disguising a holiday that both Geoff and I have issues with. As usual I digress, this is a post for the Thanksgiving to come, like in 10 months!
It never fails that we have a lonesome soul or two come over to celebrate with us. Whether it was single soldiers when I was a military wife or like this season a friend whose parents were in Nevada for medical reasons. Denali came over and arms laden with an Apple Pie, (amazing in its own glory) and this incredible Vegan Pumpkin Bread. I actually was planning on hiding it somewhere till I realized she was planning on letting me keep the left overs (*looks around sheepishly* WHAT? It really is that good!)
I ended up toasting it the rest of the weekend with my morning coffee, my afternoon tea and my midnight snack till I begged for the recipe to make my own. Of course I made sure I smothered it with butter, corrupting its vegan goodness. I was prepared for war as I approached the counter armed with all the different flours in my arsenal and clicked open the note she had taged me in with the recipe. It ended up beyond easy to make and with a minimalist take to ingredients. (Just because you do not have 42 spices, four different sugars and three specialty organic flours does not mean it won’t be fantastic people!) Also, you CAN substitute the turbinado sugar for light brown sugar. I realize that makes you Veganites cringe, but some of us who bake A LOT do not buy turbinado in bulk. (Though honestly I buy it in the biggest bags I can because I LOVE it so I had enough to bake my loaf earlier this week with it.)
This bread is perfect cold, warmed or toasted. Keep it on the up and up and smother it in apricot jam instead of drowning it with butter. As it was with Willow’s Vegan Chocolate Cake, just because it is vegan does not mean us omnivores should not try this transcendental recipe. (I promise I will never try to sell the evilness that is vegan cheese, which is made by Satan.. or the Illuminati…) Vegan Pumpkin bread was modified from a recipe Denali found on a Hobo / Squatters site; originally it called for 4 cups of flour & 4 cups of sugar (My teeth start dropping out of my mouth as my ass gets bigger and I slowly slip into a sugar coma with just the thought of it!)
- 15 oz. (2 cups) canned pumpkin
- 1 cup turbinado sugar (or 1 cup of light brown sugar if you do not have this)
- 1 cup water
- 1 tablespoon pumpkin spice, approximately
- 2 tsp baking soda
- 1 cup vegetable oil
- 1 teaspoons salt
- 4 cups flour
- 1 cup dried cranberries (optional) or 1 cup of toasted chopped walnuts (optional)
- Preheat oven to 350F (175C)
- Grease and flour two 5X9 or 8x4 inch loaf pans
- In a large bowl, stir together all the dry ingredients.
- Add the pumpkin puree and oil and mix until all of the flour is absorbed.
- Divide the batter evenly between the prepared pans.
- sort of guess and check, check with a toothpick
- Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
- Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.