Tuesday, 5 September 2017

• Vegan Pumpkin Bread •

It was a gray skied day in July and the Fall bug hit me! Yes, in July.... No Shame! Although I am posting this now in September it was just in the list of things I wanted to hold off on posting so I didn't look like a fall crazed lunatic.. I had some Pumpkin Agave from David's Tea left from last year so I made myself a Decaf Pumpkin Spice Latte.    

I’ve bookmarked many, many recipes to try, but this recipe by Beaming Baker intrigued me the most. So naturally, I had to try it ASAP. I bought the ingredients the night before and was so ready to bake! I accidentally picked up more almond meal & coconut sugar even though I already had it at home... I blame baby brain, so we took it back and got a refund because it is EXPENSIVE if you don't buy from bulk or Costco!

I baked my loaf in just your regular 9x5 loaf pan and this recipe is a one bowl clean up! So not as bad as multiple. it filled my house with the amazing aroma of pumpkin spice and I couldn't get enough! 

My Spouse loved the pumpkin break just as much as I did. I ended up making a glaze/icing to go with it because I felt it just need a little touch of sweetness. If you go look on Beaming Baker's recipe page for this... You will see she did up to 6 trials of this loaf! I don't blame her. I wouldn't be able to master a vegan loaf in one go!
That being said, my loaf felt different to me. I think it was because of the almond meal OR because maybe the baking soda was a little old? I need to try another recipe with my baking soda before I can blame it on that. The loaf was super moist and delicious. I was a little disappointed with the texture but Spencer said it was amazing and I should never be disappointed! Kudo's to Spence for the lovely compliment. I am pretty hard on myself sooo..

If you would like to try the recipe, see below & enjoy! 

Wet Ingredients

  • 1 cup 100% pure pumpkin puree (not pumpkin pie mix)
  • ¼ cup melted coconut oil
  • ¼ cup + 2 tablespoons pure maple syrup
  • ¼ cup + 2 tablespoons coconut sugar
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisked together, set for 5 mins)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 2 cups gluten free oat flour
  • ½ cup almond meal
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt

  1. Preheat the oven to 350°F. Line an 8.5x4.5 or 9x5 inch loaf pan with parchment paper or greased foil. Set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
  3. In the same bowl, add the dry ingredients: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Whisk together until just incorporated, making sure no flour patches remain.
  4. Pour batter into prepared loaf pan and spread into an even layer. Using a butter knife, cut a slit down the top of the loaf, making it slightly off center. This will create a beautiful split down the top of the loaf. Bake for 50-65 minutes.* Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done.
  5. Allow to cool on a cooling rack for 2-3 hours, or until completely cool. Lift out, slice and enjoy!
- *Bake time for each loaf: In an 8.5x4.5 inch loaf pan, mine took about 60 minutes. In an 9x5 inch loaf pan, mine took about 55 minutes.
- Storage notes: Cool completely, then store in an airtight container for up to 1 week.
- This loaf freezes well. Wrap in parchment paper and store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or pop in the microwave for 20-second increments until warm.


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