This is by far my favorite time of the year… food wise at least (my freezing cold fingers and toes may say otherwise). The holiday season has so many different foods associated with it and I honestly can’t complain. Fall has apples, pumpkin, and warm cider, while winter has, gingerbread, peppermint, and hot cocoa to name a few of my favorites!
In the fall you can get pumpkin-spiced anything anywhere. Ive seen pumpkin donuts, pumpkin whoopie pies, pumpkin cream cheese, pumpkin pancakes (one of my faves), pumpkin oreos, pumpkin gum, and of course, every white-girls favorite, pumpkin spiced lattes (soy or skim milk of course, you never order a whole milk pumpkin spiced latte, just never).
Thanksgiving alone has its own set of must-have dishes, though when you’re family is made of vegans, vegetarians, and other diet restrictions, thanksgiving must-haves gain a new spin. Somethings that I know will always be on our thanksgiving table are: pretzel rolls, cranberry sauce, sweet potatoes, more pretzel rolls, and a large array of festive desserts to satisfy any sweet-tooth, even mine. The recipes may vary depending on any new dietary needs, but its nice to see a few staples year after year, including pumpkin bread.
I’ve actually had a lot of trouble in the past making a good pumpkin bread from scratch. It always turns out undercooked, dense, and sticky. I was hesitant to attempt a vegan pumpkin bread because a lot of times substituting real eggs for flax eggs makes a recipe even denser so I was pleasantly surprised to find this delicious, eggless pumpkin bread recipe!
This recipe for vegan pumpkin bread is light, moist, and delicious. Its actually a lot better then any non-vegan or vegan pumpkin bread recipe I have ever attempted.
RECIPE (adapted from here):
2 cups all purpose flour
1 3/4 cups white whole wheat flour
2 cups brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tbs cinnamon
15 oz fresh pumpkin puree (1 can)
1 cup vegetable oil
1/3 cup honey (To make it vegan substitute maple syrup)
1/3 cup water
Pre heat oven to 350.
Grease and flour 2 loaf pans (or one super long loaf pan).
In a large bowl mix flour, brown sugar, baking soda, baking powder, salt, cinnamon. In a separate bowl mix pumpkin, oil, honey, and water together. Add dry ingredients to the wet ingredients and mix until just combined.
Pour into prepared pans.
Bake for 1- 1 hour 15 minutes.Or until a tooth pick is inserted and comes out clean.
Let the bread cool before removing from pan and enjoying. Or dont and just dig in like I usually do.