There is something I need to confess. The only times I bake vegan is when I run out of eggs and don’t want to drive to the market. L.A traffic is not worth it. Nonetheless, that wasn’t the case with this Vegan Pumpkin Bread. They’re were eggs, milk and other unmentionables sitting in my fridge. I just really wanted pumpkin bread that wasn’t disguised as a dessert.
If you scan the ingredients list, you might be flummoxed by coconut sugar. You ready for a little lesson? Coconut sugar is produced from the sap of cut flowers buds of coconut palms. It can be used as 1:1 ratio to white sugar and doesn’t trigger a sugar crash. Also the taste is similar to dark brown sugar. Don’t worry; you don’t have to go to some crazy expensive health food store to find it. Most big chain supermarkets carry coconut sugar in the baking aisle. On top of having very little refined sugar, this Pumpkin Bread has applesauce, whole wheat and coconut oil to bump up the health factor. With one bite, you will fall in love.
- 2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 cup coconut sugar
- 1/3 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon fresh grated nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- 1 15-ounce can pumpkin puree
- 2/3 cup cinnamon apple sauce
- 1/4 cup melted coconut oil
- 1/3 cup maple syrup
- 1/3 cup water
- Preheat oven to 350 degrees F. Grease and flour a 9 by 10 inch loaf pan and set aside.
- In a large bowl, mix together the dry ingredients. In an another separate bowl, slowly combine the pumpkin puree, apple sauce, coconut oil, maple syrup and water.
- Add the wet ingredients to the dry and fold until combined. Pour batter into the 9 by 10 inch prepared loaf pan. Bake for 1 hour or until a toothpick inserted in the middle comes out clean.
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