hawaiian pumpkin bread
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!
Pumpkin Bread
Ingredients
- 5 cups cooked pumpkin (fresh is best, but canned will do; see Note)
- 2 cups maple sugar
- 2 'eggs': either 2 tablespoons flaxseeds pureed with 6 tablespoons water, or 2 eggs worth of egg replacer
- 1 cup almond milk or other nut milk
- ¾ cup safflower oil
- 1 teaspoon vanilla extract
- 4 cups spelt flour
- 3 teaspoons baking soda
- 3 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ cup grain-sweetened, nondairy chocolate or carob chips
- 1 cup whole macadamia nuts (save a little bit of chocolate and nuts to sprinkle on top at end, if you want)
Instructions
- 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
Note: To use fresh pumpkin, cut the pumkin 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.
What's your favorite pumpkin recipe for fall?
More Kind Recipes:
Dreamy Pear Trifle
Vegan Pumpkin Bread from the PPK
Sweet Carrot Salad
Best Oatmeal Ever
24 comments
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I'm going to Maui in December, so I looked up Laulima Farms online. I saw articles saying that the Health Department prohibited them from selling prepared foods (salads, smoothies, baked goods, brewed coffee, etc.) because they did not apply for a permit. NOT because there was any health or cleanliness issue. But It said they only sell whole fruit now. Anyone have new info? The articles were from August 22, 2011. I am going to be so disappointed if I can't try the real thing. -
@Kristi--I had the same thing happen to me! I baked it for hours and it never set up--very frustrating! I had to throw it out.
I dont know what happened?!
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This bread is amazing! I was running low on a few ingredients so I halfed the measurements & made a few substitutions to make muffins.
Here's my version if you want to check it out.
They're Delicious! Thank you so much for this recipe, Alicia!
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I'm not sure what I did wrong. I followed the recipe apart from using stevia in place of sugar. I also couldn't find safflower oil at the grocery, so I used canola oil. I suppose I'm posting here so you dont make the same mistakes and end up throwing out all of those expensive ingredients. I baked it an additional 25 minutes and it still did not cook through.
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I didn't even see this, and I JUST did a modified version (gluten free!) on my blog! Thanks for such an amazing recipe!!
~Jillian
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Just made this tonight, and my house smells like a dream come true! I roasted my first ever pumpkin for it too...lots of extra work & dishes, but definitely worth it. The macadamia nuts make it extra good. Thanks for the recipe!
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this looks so delicious, and i just posted a blog entry on my formal thoughts of it. i love your blog. it helps me to be gentle, caring, and kind. xx
for my article review, please go here: http://nicoleandgwendolyn.com/2011/10/15/could-you-eat-this-or-would-you-binge/.
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I have made this recipe using bananas instead of pumpkin. 6-8 ripe bananas, depending on the size. People go crazy over it, both vegans and non-vegans. :)
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Oh yeah, sofia, you could use agave or stevia instead of maple syrup. They are naturally really sweet so you wont need so much!
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Looks delicious. I will definitely be trying this one. Ive been looking for some pumpkin recipes so this is great timing. :)
xx
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yum!
i made these vegan pumpkin waffles for my mom for her birthday last year and they were to die for: http://www.lovelifeandlollipops.com/2010/10/vegan-pumpkin-oat-chocolate-chip-cookies/
I concocted these pumpkin oat chocolate chip cookies that were pretty scrumptious too (though my baking often fails, once in a while i get a winner like these): http://www.lovelifeandlollipops.com/2010/10/vegan-pumpkin-oat-chocolate-chip-cookies/
and last, but not least, I love to make these pumpkin corn muffins with chili on a cold winter night: http://www.lovelifeandlollipops.com/2010/10/pumpkin-corn-muffins-or-corn-pumpkin-muffins-for-that-matter/
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oh goodness these look so incredibly tasty i cant wait to try them thank you for sharing!!!
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A whole cup of maple sugar/loaf! Yikes, anything you could replace that with? Regular sugar I'm guessing, but I never but a whole cup of sugar in a single loaf of anything. Maple sugar is sooo expensive too, I found a tiny thing of it for $18 at my local co-op, and put it right back on the shelf! Has anyone tried to make this sugar-free or with less sugar? Maybe adding more cinnamon would be a good substitute?
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I made These Pumkin Brownies last weekend and brought them to my dad's for Canadian Thanksgiving. Everybody loved them and ate them up before the night was over.
Chocolate Pumkin BrowniesI found these Pumpkin Brownies over at vegancupcakes.wordpress.com
They don't have the same consistancy as an average brownie but they are very moist and if you are a pumpkin fan I think you'll like them as much as I do.
Ingredients:
Brownie layer
4 ounce bittersweet chocolate, melted
1 cup canned or pureed pumpkin
3/4 cup sugar
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup dutch processed cocoa powder
1 tablespoon tapioca flour (or arrowroot or corn starch)
1/4 teaspoon baking soda
1/4 teaspoon salt
Pumpkin layer
1 cup canned or pureed pumpkin
2 tablespoons tapioca flour (or use arrowroot or cornstarch)
1/2 cup non-dairy milk (I used soy)
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
pinch ground nutmeg
pinch ground allspice
To decorate:
A handful of chocolate chips
Method:
Preheat oven to 350 F. Grease a 9 inch pan, preferably lined with parchment paper.
To make the brownie layer:
Melt the chocolate.
In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, tapioca, baking soda and salt and stir to combine, then mix in the melted chocolate.
To make the pumpkin layer:
Mix all ingredients in a large mixing bowl and stir until thoroughly combined.
To assemble:
Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.
Also, Pumkin Spice Lattes are cozy and a yummy way to add a little good for you to your c
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I just made Pumpkin Pie Ice Cream (vegan of course) and it was sooooo good! Here's the link:
http://veggiegrettie.com/2011/10/10/creamy-pumpkin-pie-ice-cream/
Gretchen
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Perfect Fall Mood recipes! I'm too new to veganism to offer an original recipe, but I certainly appreciate yours - Thanks Alicia & Chantelle!
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This recipe for Pumpkin Spiced Cake w/ Maple "Cream cheese" Icing is by far my fave!! The applesauce makes it super moist.
http://www.vegan-heartland.com/2011/10/pumpkin-spice-cake-with-maple-cream.html
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