This recipe was originally from PPK, back in the day. I think it's no longer available online, but you really can't go wrong with this pumpkin bread. It's all kinds of moist and delicious.
Preheat your oven to 350 degrees. Spray a loaf pan with canola oil.
Mix together:
2 cups flour
1 Tbsp baking powder
1/4 tsp salt
1 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice (I used garam masala)
1/8 tsp cloves
In a separate bowl, combine:
1 cup pumpkin or squash puree
1 cup light coconut milk
1 tsp vanilla bean paste or extract
2 Tbsp maple syrup (I used sorghum molasses)
1-1/2 tsp powdered egg replacer OR 1 Tbsp soy yogurt
Fold dry ingredients into wet ingredients. Pour the batter into loaf pan and bake for 1 hour, or until a knife inserted into the center comes out clean. (Mine didn't exactly get to the clean/knife stage, but that's fine by me. And since the batter's vegan, it's safe if undercooked.)
This photo is all that remains after taking this to a gathering of friends.
Preheat your oven to 350 degrees. Spray a loaf pan with canola oil.
Mix together:
2 cups flour
1 Tbsp baking powder
1/4 tsp salt
1 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice (I used garam masala)
1/8 tsp cloves
In a separate bowl, combine:
1 cup pumpkin or squash puree
1 cup light coconut milk
1 tsp vanilla bean paste or extract
2 Tbsp maple syrup (I used sorghum molasses)
1-1/2 tsp powdered egg replacer OR 1 Tbsp soy yogurt
Fold dry ingredients into wet ingredients. Pour the batter into loaf pan and bake for 1 hour, or until a knife inserted into the center comes out clean. (Mine didn't exactly get to the clean/knife stage, but that's fine by me. And since the batter's vegan, it's safe if undercooked.)
This photo is all that remains after taking this to a gathering of friends.
