Tag: pumpkin pie spice

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Flavorful Pumpkin Bread

On By SarahIn Baked Goods, Gluten-free, Recipes, Tips & Tricks, Vegan1 Comment

I don’t know about you, but I always considered pumpkin to be a fall vegetable. I was wrong. In Germany, where we live, pumpkin is in season from September until January/ February. Pumpkin is such a versatile and flavorful vegetable that it is complementary to various cooking and baking recipes. Fun fact: Pumpkin puree can be used as a substitute for butter, oil, or eggs in vegan baking. ¼ cup of pumpkin puree equates to one egg. For oil, the ratio is 1-to-1, e.g., 1 cup pumpkin puree for 1 cup oil. Amazing, right?  

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Mouthwatering Vegan Pumpkin Bread

On By SarahIn RecipesLeave a comment

Spiced_Pumpkin_BreadThe 31st of October is not only special because it is Halloween, but also because it is my sister’s birthday. Instead of making the usual chocolate cake, I decided to make super delicious pumpkin bread. It is neither too sweet nor too spicy. It has just the right amount of density, moisture and fall flavors. It is simply perfect! What makes this recipe even better is that it is one-bowl recipe! Yay!

As you might have noticed, since starting my blog, I have been somewhat obsessed with pumpkin. Pumpkin is an extremely versatile fruit and is in my opinion, one of the best superfruits for fall. Pumpkin provides many health benefits. Pumpkin is a low-calorie superstar, which is rich in fiber, meaning that it slows down digestion and promotes weight-loss. Pumpkin is loaded with beta-carotene, which not only supports eye health and protects against the effects of aging, but also helps lower cancer risk. Plus, it is packed with nearly 20 percent of the daily recommended amount of vitamin C and thus gives our immune system an extra boost – an absolute must in the fall/winter months.

So, what are you waiting for? Get baking!

Instructions

Ingredients

  • 1.5 flax eggs(1.5 tbsp flaxseed meal + 4 tbsp water)
  • 1/3 cup maple syrup
  • 1 cup pumpkin puree – you can use the canned type, but make sure that it is not flavored with any sweeteners and spices.
  • 1/4 cup brown sugar
  • 3 tbsp olive oil or your favorite vegetable oil
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice or allspice
  • 1/4 tsp sea salt
  • 1/2 cup unsweetened almond milk or your favorite non-dairy milk
  • 1 cup of spelt (Type 630) – or whole-wheat pastry flour
  • 1/3 cup of spelt- (Type 1050) or oat flour
  • 1/4-1/2 cup dried fruit and/or nuts e.g. cranberries  – add more, if you like
  • 3 tbsp raw pepitas

Instructions

  1. Preheat oven to 180 °C.
  2. In a large bowl, mix flaxseed meal with water and let the mixture rest for 5 minutes.
  3. Add maple syrup, pumpkin puree, brown sugar, oil and stir.
  4. Add baking soda, baking powder, cinnamon, allspice, salt and milk; and then give mixture another whisk.
  5. Add spelt flours and stir until just combined. If mixture seems to be too thick, simply add more milk.
  6. Fold in the dried fruit/nuts.
  7. Coat the loaf pan with vegetable butter or non-stick spray.
  8. Pour batter into the loaf pan and then top with raw pepitas.
  9. Bake until the top is browned, i.e. for roughly 50-60 minutes.
  10. To check for doneness, simply insert a toothpick or sharp knife into the loaf’s center. If it comes out clean, it is done!
  11. Allow loaf to cool in the pan for about 10 minutes and then transfer it to a wire rack.
  12. Let it cool completely before slicing.
  13. Enjoy!

Tip: After the bread has cooled off, wrap it tightly in plastic wrap. Eat within 3 to 5 days!

Suggested Kitchen Soundtrack

http://www.youtube.com/watch?v=ICEDceX6WpM