Tasty Tuesday: Vegan Pumpkin Loaf

Hello!
Long time no talk or see! My how I have missed this, my blog that is. Life got a little bit in the way, but I am back and hope to make this a much more frequent thing. I have some new posts written and ready to post, so hopefully I can keep up with it.

I recently started a weekly game night with some friends who happen to be vegan. I have really enjoyed this the past few months, but found we were getting into bad habits of having less than ideal snack foods. I knew I needed to start bringing alternatives, but ensuring everyone could have it was a struggle.

After a few failed attempts at vegan cooking, I was very weary about trying again. I was surfing Pinterest and came across a recipe for vegan pumpkin loaf and gosh did it look tasty. I should also mention that I absolutely detest pumpkin anything, but it is usually a texture thing, so I thought I would give it a go.

Though it does have a lot of sugar in it, you could easily replace this with some other sweeteners, I just didn't want to stray too far the first time around. I also found this to be a great base to try something creative. Adding nuts or dried cranberries would be delicious, even adding a cream cheese drizzle  to the top would add a new level. This recipe would also translate well into a muffin as well.  It is moist and filling, warms your soul and is literally autumn wrapped in a pumpkin bread bow.

Note: This recipe calls for Pumpkin Pie Spice. You can buy this, but if you have cinnamon, ginger, nutmeg, allspice and cloves, you can create your own easily. The recipe is:  3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves

Enjoy!!

Original Recipe: Averie Cooks Blog

VEGAN CINNAMON SUGAR PUMPKIN LOAF

INGREDIENTS:

Bread

• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon salt, or to taste
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1/3 cup vegetable oil, canola oil, or liquid-state coconut oil (melt in micro if necessary to liquify)
• 1/4 cup Silk Unsweetened Vanilla Almondmilk
• 2 tablespoons mild or medium molasses
• 2 teaspoons vanilla extract

Cinnamon Sugar Topping

• 3 tablespoons granulated sugar, divided 3 ways
• 1 1/2 teaspoons cinnamon, divided 3 ways

DIRECTIONS:

1. Bread – Preheat oven to 400F. Spray 3 5x3x2-inch mini loaf pans very well with floured cooking spray or grease and flour the pans; set aside.
2. To a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together; set aside.
3. To a separate large bowl add the sugars, pumpkin, oil (I used coconut) milk, molasses, vanilla, and whisk until combined.
4. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.
5. Evenly distribute batter between the 3 prepared pans, filling each about 2/3-full.
6. Cinnamon Sugar Topping – Evenly sprinkle 1 tablespoon sugar over each of the 3 pans.
7. Evenly sprinkle 1/2 teaspoon cinnamon over each of the 3 pans and place pans on a baking sheet (easier than dealing with 3 separate small pans in a hot oven).
8. Bake for about 40 to 43 minutes, or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Start checking at 30 minutes because all mini pans, ovens, and climates vary. Allow bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely. Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.