vegan pumpkin bread
You don't have to wait for Halloween to enjoy a pumpkin-y treat. This recipe for pumpkin bread comes from vegan baker and author, Isa Chandra. I haven't tried it, but it looks yummy, especially for all you flirts and vegans! Superheroes, you can make this for your friends, and try a few bites once in a blue moon - but I don't recommend it if you're following a strict superhero diet.
Super Moist Pumpkin Bread
by Isa Chandra
Serves 8
The bread gets its name Super Moist from the addition of an unusual ingredient: coconut milk! This bread is so good that most people (even vegans) don't believe that it's vegan.
Equipment
- (2) 8" x 4" loaf pans
Ingredients
- 1 cup chopped walnuts
- 3 1/2 cups all-purpose flour
- 2 cups packed dark brown sugar
- 2/3 cup vegan white sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 2 cups pumpkin puree
- 1 cup vegetable oil
- 2/3 cup coconut milk
- 2/3 cup flaked coconut
Directions
- Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans.
- Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.
- In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
- Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.
Thanks Isa! If any of you try this recipe, let me know how you like it. What's your favorite pumpkin recipe?
48 comments
-
Yum, this bread was fantastic! We love it heated up a bit, spread with a bit of Earth Balance vegan 'butter'. Makes a great breakfast and is good for parties, too. I found the coconut milk at a Trader Joe's with the rice milk, soy milk and whatnot. Thank you Isa! -
I've had pumpkin pie in the past, Alicia, not pumpkin bread, but I'm sure I'd like it. Have a good day, Kind Lifers, and especially Alicia! XO. -
We made this recipe today, but omitted the nuts and flaked coconut. My son has allergies, so this was perfect, and it tasted great. Thanks!
-
The coconut milk in this: Is that the rich creamy stuff in a can used in Asian cooking? Or the thinner, milk replacer stuff you get in a carton like soy milk?
-
OMFG!!! I made these last night, my house smelled delicious! Even my daughter who hates pumpkin AND cinnamon (who hates cinnamon!?
-
delicious! i used 1/2 cup of walnut oil and cut the sugars in half. added 2 full tsp of cinnamon and put some coconut on top and it was all toasty when done baking. So wonderful!
-
I just made this and it tastes absolutely delicious! I made it with all the same ingredients as the recipe calls for, and I am definitely planning on making it again for more of my friends and family to try! I really cannot believe it is vegan because it tastes just like any non-vegan pumpkin bread I have tried in the past.
-
Just made these..literally! I left out the coconut and nuts and my children and I gobbled them up. Thanks Isa and Alicia
-
-
-
I just made this for Sunday breakfast. I substituted the oil with organic unsweetened applesauce and used 1/3 cup less vegan white sugar, turbinado instead of brown sugar, 1/3 cup whole wheat, and 4 teaspoons of flax. OMG!!! So yummy and moist! Next time I will up the whole wheat, (although I used 3 cups of white whole wheat instead of all purpose), nix the white sugar and see how it tastes. Love the warm pumpkin flavor on a beautiful fall day in Vermont!
-
I made this today. It was easy to make and it tastes delicious. I think I'm going to make this every year for fall now :)
-
I'm making this right now, it has about 15 minutes left in the oven and my house smells fabulous. If the finished product is half as good as what I licked clean out of the bowl then I'd say this is going to be my new pot-luck staple! Yummy!
-
Smurfy, I will put that on my next recipes to try list! :) My husband also does not like zucchini but deemed some choc zucchini muffins I made, using another recipe, to be acceptable. Maybe these ones would sway him even more!
I found the black bean brownies to be too mushy, and also had a strange taste with the cinnamon. They weren't bad, per se, as they still got eaten, but not great. I also like fluffy brownies or REALLY chocolately ones if they're fudgey.
-
@ Erin try the HH chocolate zucchini muffin recipe. They are so good. My boyfriend hates zucchini and he gobbled them right up. They taste pretty much like brownie bites to me :) I've hesitated to make the black bean brownies, because they sounded a little too beany and fudgey for my liking - I'm a fluffy brownie type of gal. The recipe is probably in the book, but here's a link as well:
http://www.happyherbivore.com/recipe/chocolate-zucchini-muffins/
-
Just made this today and it's fabulous! Really dense so a little will go a long way! I completely forgot about substiuting applesause for oil. I'll have to do that next time.
-
I just love Isa Chandra, she writes a blog The Post Punk Kitchen. She has got some great recipes! Some are for occasional treats, and some recipes are quite healthy and could be used on a regular basis. She´s a great chef and does a lot to spread veganism
-
You should check out this website, if you haven't stumbled across it already! It's pretty cool!
-
Thanks for the suggestions, Smurfy! I also use palm sugar for brown sugar, and love it. Just used it in a cookie recipe yesterday, actually. I recently bought The Happy Herbivore cookbook and am looking forward to trying some more of her recipes, as well. Didn't have great luck with the black bean brownies, unfortunately.
In case anyone is looking for some other sweet recipe ideas for fall, here's one for vegan oatmeal raisin nut cookies, that has gotten rave reviews among my friends and family. Hope you enjoy! http://eatplantsandrun.com
-
I made this today, I substituted the1cup of oil with 1 cup of unsweetened apple sauce and I used fresh pumpkin not canned although the recipe didn't specify either or. Anyway it turned out great! :)
-
I made this yesterday and it is SOOO yummy! I made it as written, except with whole wheat pastry flour (the texture was fine). There is a wickedly huge amount of sugar in it...nearly 3 cups, which is probably why it tastes so good. I am nowhere near as concerned about the coconut milk as I am the processed sugar!
Has anyone tried cutting the amount of sugar or substituting something else?
-
@ Stephanie I would probably only substitute half whole wheat flour, otherwise the consistency might be strange.
-
I made this recipe a couple days ago and it is delicious!!! Everyone loves it! I substituted the coconut milk with almond milk. I will definitely be making it again!
-
@Smurfy - Thanks for the whole wheat suggestion. I have regular whole wheat flour and i'm wondering if I can substitute all or part of the flour with this? Although i'm pretty cooking savvy i'm not very knowledgeable when it comes to those kinds of substitutions in baking.
I often substitute unsweetened applesauce for oil in baking recipes. It cuts down on the fat and makes it more moist imo...
-
@ Erin - Usually I substitute turbinado (raw vegan sugar) for white sugar and palm sugar for brown sugar in baking. So far it's always worked out well. A mixture of half whole wheat pastry flour and half all purpose flour usually works too.
If anyone is looking for an oil free pumpkin bread/pumpkin mufffins, check out this recipe by happy herbivore:
http://happyherbivore.com/recipe/maple-kissed-sweet-potato-muffins/
Available at:
Available at:
Join the Discussion!