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- Alicia Silverstone
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eco purses & shopping bags! http://bit.ly/6B0H45 – on Dec 16 @ 10:30 am
My husband and I discovered this wonderful place called Laulima Farms while on vacation in Maui for our dear friends Woody and Laura. They made the best pumpkin bread! Here’s the recipe, from page 202 of The Kind Diet. Enjoy! NOTE: To use fresh pumpkin, cut the pumpkin in half and scoop out the seeds. Place the pumpkin, cut sides down, in a baking dish with ¼” water inside. Bake at 400 F for 45-60 minutes or until very soft. Cool, cut, and puree the pumpkin until smooth. You might need to add a little bit of water if the pumpkin is on the dry side and has a hard time moving in the blender.
- Prep time: 15 minutes
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- Cook time: 50 minutes
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- Total time: 1 hour 5 minutes
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- Servings: 8
- 5 cup(s) of cooked pumpkin (fresh is best, but canned will do; see note at top)
- 2 cup(s) of maple sugar
- 2 “eggs”: either 2 tablespoons flaxseeds pureed with 6 tablespoons water, or 2 eggs worth of egg replacer
- 1 cup(s) of almond milk or other nut milk
- 3/4 cup(s) of safflower oil
- 1 tsp. of vanilla extract
- 4 cup(s) of spelt flour
- 3 tsp. of baking soda
- 3 tsp. of baking powder
- 1 tbsp. of ground cinnamon
- 1 tsp. of ground nutmeg
- 3/4 cup(s) of grain-sweetened, nondairy chocolate or carob chips
- 1 cup(s) of whole macadamia nuts (save a little bit of chocolate and nuts to sprinkle on top at end, if you want)
Steps
- Preheat oven to 350 F
- Oil two 9”x5” glass loaf pans
- Combine the pumpkin puree, sugar, “eggs,” milk, oil, and vanilla extract in a mixing bowl
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and most of the chocolate chips and nuts if reserving some to sprinkle on top
- Add the wet ingredients to the dry ingredients until just combined
- Fill the prepared pans with the batter
- Top with the reserved chocolate chips and nuts
- Bake for 45 minutes to 1 hour or until the top springs back when pressed with a finger
- Let the loaves cool in the pans for a few minutes, then turn out onto a baking rack to cool completely
- 1 – Oct 18, 2011
Made this last night (albeit, I didn't have maple sugar, but I used organic raw sugar)...it is the BEST bread ever!! I will be sharing this recipe!
- 2 – Oct 22, 2011
OMG I just have to share something awesome. I've been making this since I read the book. Now that it's pumpkin season again I've been cooking and making the puree from scratch...I took this to a friends' apartment and she sent me a message saying that it was delicious and if her flatmate gave me money could I please make it again!!!! No on believed it was vegan - to be honest they just cared that it was awesome. Thanks again xxx
- 3 – Oct 23, 2011
YAY! This bread is delish and beyond amazing when eaten warm. My junk food loving red meat eating husband even loved it! I think if I keep cooking your recipes I might transform him at least into a 'flirter'. Who knows, could be all around fun.... ;-)
- 4 – Oct 29, 2011
I have made the bread three times and each time they come out of the oven looking great and then drop in the center. It tastes absolutely delicious. I just can't seem to understand why it drops. I have baked it longer from the 1st to third attempts. Maybe I am adding too much water to the fresh pumpkin? It is also not cooked all the way through. Help?
- 5 – Nov 22, 2011
This recipe is such a great option for a cruelty-free Thanksgiving dessert! http://www.getinmyhood.com/1/post/2011/11/cruelty-free-recipe.html
- 6 – Dec 13, 2011
I've made this recipe several times into muffins. They're great for breakfast or snacks on the go!
- 7 – Jan 27, 2012
I too made this recipe as muffins (I didn't have a loaf tin- I need to equip my kitchen better!) and they were a huuuuuge success. My non-vegan friend and sister also loved them. I used cashews instead of macademia nuts and these were a yummy alternative. Thanks for sharing this!
- 8 – Apr 9, 2012
Oooh, I made this last weekend.. using regular vegan sugar instead of maple sugar.. and I baked muffins not the loaf. Very good! I had them for breakfast several days in a row and at night. Very good!
Last edited Apr 9, 2012