Happy Herbivore Blog

October 18, 2011

Fat-Free Whole-Wheat (Vegan) Pumpkin Bread

After seeing so many tweets and facebook posts by Herbies saying they made (and loved!) my pumpkin bread (in The Happy Herbivore Cookbook, p. 52) I decided I'd share it here on the blog.

'Tis the season!

Recipe:Pumpkin Bread

Prep time: | Cook time: | Total: | 12 servings

Description

If you love banana bread you're in for a real treat with this Fall favorite. A slice goes perfect with a cup of warm apple cider for breakfast or treat yourself to a piece for dessert if you opt for the frosting. From The Happy Herbivore Cookbook (p. 52)

Ingredients

Instructions

Preheat oven to 350F. Grease or spray a standard bread pan. Whisk non-dairy milk and lemon juice together until bubbly and set aside. In a medium mixing bowl, cream pumpkin, sugar, syrup and extract together. In a large bowl, whisk pumpkin pie spice, flour, baking soda and baking powder together. Pour wet mixture into dry mixture and stir until just combined. Pour into bread pan, using a spatula to evenly distribute and smooth out the top. Grab a large piece of aluminum foil and make a tent over the pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. If using icing, prepare while bread is baking. Once the bread has cooled but is still slightly warm, gently remove it from the pan and on to a serving plate.

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