This is the best pumpkin bread ever, even compared to non-vegan versions. Well, I think so at least, and so I am confident in sharing the recipe with you. The coconut flavor is more prominent in the chocolate chip version, but it is still subtle. The coconut milk is primarily for moisture and the flakes or some texture. NOTE: this recipe makes 2 loaves (8x4 or whatever) - I made one with pecans and one with chocolate chips. This would also make lovely cupcakes with buttercream frosting!
Ingredients:
2 cups all purpose flour
1 1/2 cups wheat pastry flour (or all purpose is fine too)
2 cups brown sugar
1/2 cup granulated sucanat or granulated sugar
2 tsp baking soda
1 tsp salt
1 tsp ground nutmeg
2 tsp cinnamon
1 can pumpkin - 15 oz (or 2 cups pureed pumpkin)
1 cup canola oil
2/3 cup coconut milk
2/3 cup flakes coconut
1 tbsp molasses
1 tbsp vanilla
optional: 1 cup chocolate chips OR 1 cup pecan pieces OR half and half
Directions:
Preheat the oven to 350 F.
In a large bowl, sift (or stir) together the flours, sugars, baking soda, salt, nutmeg and cinnamon. In a separate bowl whisk together the pumpkin, oil, coconut milk, molasses and vanilla.
Combine the wet ingredients with he dry ingredients just until batter forms. Fold it the coconut and optional pecans or chocolate (or separate the batter in half and then add 1/2 cup chocolate chips to one and 1/2 cup pecans to the other).
Bake for 75 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cover tightly with foil or approx. 10 minutes to steam the loaves. Then, let cool, eat and enjoy (or if you are like me, try them after steaming and accidentally burn your tongue - it is worth it).
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