Super Moist Vegan Pumpkin Bread
This delicious bread appeals to vegans and non-vegans alike. I can't recall where I found the recipe originally, but I've made it several times and made slight changes with good results. Try it out, and you won't be disappointed. Cheers to Elsie and Lisa for asking me to post this!
The recipe makes two (2) 8"x4" loaves.
3.5 cups all-purpose flour
2 cups packed brown sugar
2/3 cup white sugar
2 tsp baking soda
1 tsp salt
1 tsp ground nutmeg (fresh is best!)
1.5 tsp cinnamon
2 cups pumpkin puree (or I've used zucchini...again, fresh is best!)
1 cup vegetable oil
2/3 cup coconut milk
2/3 cup flaked coconut
1 cup chopped walnuts (or I've used pumpkin and sunflower seeds)
1/2 cup chocolate chips (optional...but delicious!!)
1- Preheat the oven to 350-degrees F, and grease your pans.
2- Toast walnuts on a sheet till brown, 8-10 minutes (optional with seeds)
3- Stir together the flour, sugars, baking soda, salt, nutmeg and cinnamon.
4- Add in pumpkin, oil and coconut milk just until flour is absorbed...try not to overmix!
5- Fold in nuts and coconut (and chocolate if you want it)
6- Divide into greased pans, and bake for about 1 hour and 15 minutes or until a toothpick comes out clean.
7- Remove from oven, and wrap tight in foil for 10 minutes.
8- Remove from foil and turn out to cool.
I love the wonderful art of cooking, and look forward to trying out some new things from PulseWire! All the best to everyone out there....