Vegan Pumpkin Spice Bread

Submitted by Chef #1016337 Sweet Livin'

"This is moist and delicious. A variation on recipe #2510, but roughly 1/2 the calories and all the flavor. I've used the almond milk recipe #26964."

 

• Ready In: 1hr 20mins
• Ingredients: 17
• Yields: 1 loaf
• Serves: 8

ingredients

• 2⁄3 cup brown sugar
• 2 tablespoons grapeseed oil
• 1⁄2 medium apple, cooked (with skin is fine, cored, or 3/8 c unsweeted applesauce)
• 3 tablespoons almond milk
• 1⁄2 teaspoon cornstarch
• 1 cup cooked pumpkin (drain off excess water)
• 1⁄3 cup whole wheat flour
• 1 1⁄3 cups all-purpose flour
• 1 1⁄2 tablespoons flour (all flour totals 1 3/4 c)
• 1 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg (if no nutmeg & allspice, try cardamom & 5spice)
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon ground cloves (I prefer 2x-3x this amount)
• 3 -4 tablespoons water (less if homecooked pumpkin is slightly fluid)

directions

1. Preheat oven to 350 deg F.
2. Combine flour, baking soda, and baking powder in a bowl.
3. In a blender or food processor, combine all other ingredients until smooth.
4. Add the blended ingredients to the dry ingredients in the bowl.
5. Pour into a 9x5x3 loaf pan. (I use glass & do not grease).
6. Bake at 350 deg F for 60 min or untill done.
7. Cool for 10 minutes in the plan.
8. Then cool completely on wire rack.
9. Note: If you live in a humid environment, reduce water accordingly, increase cooking time, and adjust baking powder as you are accustomed.