Welcome to the delightful world of eHow Vegan Pumpkin Bread Recipe! It is without a doubt that pumpkin bread is an all-time favorite dessert, but why stick to a basic recipe when you can enhance its flavor with scrumptious vegan ingredients? Whether you’re a vegan or just up for trying something new, this recipe is perfect for you.
As a vegan chef, I have mastered the art of baking, and this recipe showcases nothing less. With hints of cinnamon and vanilla extract charismatically blending into every bite, this pumpkin bread will make your taste buds sing with joy. This delicious, warm goodness is perfect for breakfast or an afternoon snack with your hot brew, favorite tea or coffee.
There’s no denying that homemade pumpkin bread has a special place in our hearts; however, with eHow Vegan Pumpkin Bread Recipe, you can enjoy the taste without any guilt. It’s a healthier version that does not compromise on flavor; in fact, it enhances it in every way possible! So get ready to indulge in a melt-in-your-mouth combination of sweet and spicy flavors.
Whether you serve it at your next gathering, pack it as a picnic item on a long drive, or devour it all by yourself- this pumpkin bread is perfect for any occasion. Get ready to be amazed by how simple and enjoyable it could be to bake with vegan ingredients- trust me, your taste buds will thank you!
Why You’ll Love This Recipe
Ladies and gentlemen, let me tell you about something divine. An autumnal staple. A treat that will delight and nourish: the Ehow Vegan Pumpkin Bread Recipe.
There are several reasons why you should give this recipe a try. Firstly, it’s a vegan gem that combines the sweet, spiced aroma of pumpkin with wholesome ingredients that make for a delicious, indulgent treat without any guilt or unnecessary harm to animals.
You’ll love this recipe because it’s easy to follow and yields fantastic results every time. The pumpkin puree provides moisture and a lightness of texture, while the combination of unbleached flour and whole wheat flour deliver both nutritional appeal and hearty flavor.
Additionally, it’s suitable for those who want to cut back on gluten or choose gluten-free alternatives like oat flour instead of whole wheat flour. So whether you’re looking for something slightly different or extra special for your breakfast or dessert, this recipe has got you covered.
The warm cinnamon and vanilla notes blend together perfectly in this loaf cake creating a heavenly aroma throughout your house. You’ll find yourself salivating before you even take the bread out of the oven, and once you do, the tenderness of every bite will keep you coming back for more.
Finally, besides being an incredibly scrumptious comfort food, it is customizable with nuts, seeds or dried fruits to suit your various cravings. Not only does this bread last for days but it also doubles as an excellent gift idea that can be made in bulk ahead of time.
In conclusion, whether you’re a committed vegan or just someone looking to change up their baking game with sustainable ingredients, the Ehow Vegan Pumpkin Bread Recipe is undoubtedly one to be tried and savored.
Let me introduce you to the star ingredients of this Ehow Vegan Pumpkin Bread Recipe. Here are the items you will need to make the perfect vegan pumpkin bread:
- Pumpkin Puree: You can use homemade pumpkin puree or canned pumpkin as per your preference. Both are excellent choices, but I personally recommend using canned pumpkin for a more consistent texture.
- Unbleached Flour: We’ll use a mix of unbleached flour and whole wheat flour in this recipe. The unbleached flour will create a light, fluffy, and tender texture.
- Whole Wheat Flour: Whole wheat flour is rich in fiber, vitamins, and minerals, and will add additional flavor and depth to the bread.
- Sugar: We’ll use granulated white sugar to sweeten the bread. However, if you prefer less sweetness, you can reduce the quantity or use brown sugar instead.
- Baking Powder: This is an essential ingredient in any bread recipe as it helps the dough rise while baking.
- Cinnamon: Add a teaspoon of cinnamon for warmth and spice to complement the flavor of pumpkin in every bite!
- Vanilla Extract: Vanilla extract adds subtle sweetness and enhances the overall flavor profile of the bread.
- Margarine: Use margarine as an alternative to butter to keep this recipe vegan.
- Soymilk: Soymilk adds moisture and a creamy texture to the bread batter.
If you have any dietary restrictions, feel free to make any substitutions using the recommended alternatives for a gluten-free or oat flour variations!
The Recipe How-To
Now that we’ve covered the reason why this vegan pumpkin bread recipe truly stands out, let’s dive into how it’s made.
First things first: to make sure that your baking experience runs smoothly, gather all of your ingredients in one place. Make sure that all of your ingredients are fresh and of good quality so that the final product has the best taste and texture.
Preheat your oven to 350°F (175°C) and prepare two loaf pans with some margarine or buttery spread to ensure the bread doesn’t stick once it’s baked and cooled down.
The Mixing Process
Begin by sifting two cups of unbleached flour into a large mixing bowl, and add to it one cup of whole wheat flour, two teaspoons of baking powder, one teaspoon of cinnamon, and half a teaspoon of baking soda. Mix all of these dry ingredients together thoroughly before setting the bowl aside.
Next, take a separate bowl, whisk together two teaspoons of cider vinegar with half a cup of your preferred non-dairy milk such as soymilk or coconut milk until the mixture becomes frothy in consistency. This mixture is an important binding agent for the rest of the ingredients, so you don’t want to skip this step!
In another mixing bowl or stand mixer, cream together half a cup room temperature margarine or vegan butter with 1 ¼ cups of granulated sugar, until it becomes light and fluffy in texture. Then add in two teaspoons of vanilla extract and one 15-ounce can of pumpkin purée or you can also use homemade pumpkin puree if you have fresh pumpkins on hand.
Blend these ingredients further, then alternate adding dry mixture with the frothy liquid made earlier, mixing gently until all ingredients are fully incorporated. Once done with mixing, you can fold in any additional mix-ins such as nuts or pumpkin seeds into your batter.
Pour your batter into both greased loaf pans evenly, using a spatula to smooth out the tops. Bake until golden brown on top and firm in texture when tested in the center using a toothpick – this should take anywhere between 45-60 minutes depending on your oven’s strength.
Once done, remove from oven and allow it to cool for about 10 minutes before removing from loaf pans. Slice off as many pieces as desired and enjoy either warm out the oven or once completely cooled down with some vegan butter spread over it.
You’ll love how easily these loaves come out with lovely golden brown crusts!
Substitutions and Variations
As with any recipe, there is always room for experimentation and customization. Below are some suggestions for substitutions and variations to make this vegan pumpkin bread recipe your own:
– Flour: If you prefer a gluten-free option, swap out the whole wheat flour for oat flour or gluten-free all-purpose flour. Keep in mind that the texture may differ slightly.
– Sugar: For a healthier alternative, use coconut sugar or maple syrup instead of white granulated sugar. Just keep in mind that this will darken the color of the bread.
– Milk: Rather than using soy milk, try any non-dairy milk such as almond, cashew or even coconut milk.
– Fat: Instead of margarine, try using coconut oil or olive oil. These will alter the flavor profile slightly, so experiment to see what you prefer.
– Spices: Add additional spices such as nutmeg, ginger or allspice to give your bread added depth and complexity.
– Nuts and Seeds: For some crunch, try adding pumpkin seeds or chopped nuts like pecans or walnuts.
– Fruit: Mash a ripe banana into the mix or add cranberries for an extra burst in flavor
By modifying the recipe ingredients and following your taste buds preference you will be able to enjoy this tasty vegan pumpkin bread with your favorite twist.
Serving and Pairing
Once the vegan pumpkin bread has cooled down, you’ll want to slice it up and enjoy it with your preferred beverage. I can’t resist pairing this pumpkin bread with a cup of soy matcha latte or a warm spiced chai. The flavors complement each other oh-so-perfectly.
If you’re feeling extra indulgent, you could go ahead and slather on some vegan butter or cream cheese on top of your pumpkin bread. But let’s not forget that this is already a pretty substantial treat in itself.
If you have any leftover pumpkin seeds, toast them in the oven with some cinnamon for added crunch and sprinkle them over the bread before serving. Talk about taking the flavor explosion to another level!
This savory vegan pumpkin bread also pairs well with other autumnal flavors – think apple cider, cranberry sauce, and pumpkin soups. Enjoy it as a midday snack or pair it up with your favorite vegan spread at brunch.
In conclusion, serving and pairing this delicious vegan pumpkin bread recipe can take your snacking game to new heights. Pair it up with your favorite beverages and seasonal flavors for an indulgent yet wholesome snack-time experience.
Make-Ahead, Storing and Reheating
Ah, the joys of vegan baking. The sweet smells that waft from the oven as our beautifully crafted pastries and bread delicacies rise to their full potential. But what do we do when we have a surplus of vegan pumpkin bread? You’ve come to the right place!
One of the great things about this vegan pumpkin bread recipe is that it can be made ahead of time, keeping your kitchen calm and collected come party time. To make-ahead, simply wrap your pumpkin bread tightly in plastic wrap or aluminum foil once it has completely cooled down. Then store it in an airtight container, and refrigerate for up to three days.
If you’re looking to keep your homemade pumpkin bread at its freshest, store it in an airtight bag, and keep it in the refrigerator or freezer. The key is to make sure every last bit of air is out of the container, so no unpleasant freezer burn will occur. Your mouth-watering loaf can survive up to three months in the freezer!
When ready to enjoy your stored pumpkin bread, remove it from refrigeration, and let it come up to room temperature before reheating. For speedy reheating results, we suggest using a toaster oven that will deliver crispy edges and warm soft interior, but you could also use a microwave or even stove-top. It’s important not to leave your pumpkin bread in the oven for too long – 10 minutes tops, or you risk drying it out.
Whether you make this vegan pumpkin recipe ahead of time for gatherings or store leftovers for future treats, with these handy storage tricks it will taste even more delicious than freshly baked!
Tips for Perfect Results
If you want to achieve the perfect vegan pumpkin bread, there are some essential tips that I recommend you follow. With just a few tweaks and tricks, your bread will have incredible texture and an unbeatable taste.
Firstly, when preparing the wet ingredients of your bread recipe, remember to whisk them well so that every ingredient is evenly distributed. Secondly, when mixing the dry ingredients, make sure they’re thoroughly combined before adding them to the wet mixture.
In terms of flour, use a mix of unbleached flour and whole wheat flour in a ratio of 1:2 respectively. Doing this makes sure that the bread maintains its moisture and structure without becoming too dense.
For gluten-free enthusiasts who don’t want to compromise on taste and texture, using oat flour can be an excellent substitute for wheat flour.
When baking your vegan pumpkin bread, make sure it’s done by sticking a toothpick into the center of the bread- if it comes out clean, it means your bread is fully baked! Be careful not to overbake since this could result in a dry loaf.
It’s recommended to add some pumpkin seeds as toppings after prepping the batter in the baking dish. Not only does it add crunchiness and a nutty flavor to your vegan pumpkin bread recipe but also it improves its nutritional content.
Finally, if you decide to add any substitution or variation, make sure you know what will work and that you’re substituting like-to-like ingredients. For example, substituting soymilk with coconut milk or margarine with olive oil can change the texture or taste drastically.
Remember these tips and recommendations to prepare an irresistible vegan pumpkin bread loaf that will have everyone asking for more!
In conclusion, the Ehow Vegan Pumpkin Bread Recipe is a must-try for all baking enthusiasts out there. With its rich taste and nutrition-packed ingredients, you can never go wrong with this delectable treat. Whether you are vegan or not, this recipe offers an excellent alternative to traditional baked goods without sacrificing flavor.
The use of pumpkin puree, whole wheat flour, and other wholesome ingredients makes this recipe an incredibly healthy option. And the great thing about it is that it’s easy to customize and adapt. You can make it gluten-free, swap some ingredients around to create a unique flavor profile, or even turn it into a loaf cake or muffins!
I urge you to give this recipe a try and see its wonder for yourself. It’s perfect for any time of the day – breakfast, snack, or dessert. Plus, you can pair it with your favorite hot drink or spread some margarine on top for an extra indulgence. Go ahead and impress your family and friends with this new take on pumpkin bread recipes.
So what are you waiting for? Gather all the necessary ingredients and start baking now! I guarantee that this vegan whole wheat pumpkin bread will become one of your go-to bread recipes in no time. Happy baking!
Ehow Vegan Pumpkin Bread Recipe
- 1/2 cup margarine (or butter)
- 1 cup sugar
- 1 cup whole wheat flour
- 1 cup unbleached flour
- 1 teaspoon baking powder
- 1 (8 ounce) can pumpkin
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- 5 tablespoons soymilk
- Preheat oven to 350°F.
- Mix melted margarine and sugar together in a small bowl.
- In large bowl, mix all dry ingredients.
- Add pumpkin puree & sugar mixture to dry ingredients and mix well.
- Pour into greased loaf pan and put in the oven for about 1 hour. Check with toothpick or chopstick that the center is dry before removing.
- Let cool for at least 30 minutes and serve.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.