I’ve been adapting some of my favorite recipes for baked goods, working to convert them to vegan recipes. My latest project was to veganize whole wheat pumpkin bread. After 4 or 5 tests I think I got it right. Here’s my recipe for vegan pumpkin bread. It’s made with 100% whole wheat flour and is sweetened with sucanat, a natural sugar. (dariy-free, egg-free recipe)
Vegan Pumpkin Bread
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon table salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup unsweetened soymilk or almond milk
1 teaspoon apple cider vinegar
3/4 cup sucanat or packed dark brown sugar
1 cup canned pure pumpkin
1/3 cup canola or safflower oil
1 1/2 teaspoons pure vanilla
1/2 cup chopped toasted pecans or walnuts
Preheat oven to 350 degrees. Spray bottom of 8×4-inch loaf pan with cooking spray. In large bowl, mix flour, baking powder, salt, baking soda, cinnamon, ginger and cloves. Set aside.
Sir together soymilk and vinegar; let stand 2 minutes until thickened. In medium bowl mix soymilk mixture, sucanat, pumpkin, oil and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in nuts. Spread batter evenly in pan.
Bake 55 to 65 minutes or until browned and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
Makes 1 loaf (16 slices)