Vegan Pumpkin Bread

Vegan Pumpkin Bread

Well it's been a few days since I've been here. My apologies to all three readers. It has been a busy few weeks. You see two sets of good friends were getting married. And because I can't keep my nose out of anyone's damn business I was involved in both. That coupled with my already debilitating Netflix and boxed wine addition just took up too much of my time. 

So now that both weddings are done and I'm in between series I thought I would take some time back in the kitchen to center myself. After cleaning up the empty Trader Joe Milk Chocolate Peanut Butter Cup wrappers from a rough night of 3 am naked snacking I got to baking some basic bitch pumpkin bread. However this pumpkin bread is vegan. I am not vegan but due to a recent request I had some vegan sugar left in my pantry. And I'm not about to waste that expensive shit. 

If all goes well I should be back next week. Here's hoping for a fun filled week. 

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Vegan Pumpkin Bread

INGREDIENTS

1 15-ounce can (1 3/4 cups) pumpkin puree

1/2 cup melted refined coconut oil

3 tablespoons white vinegar

3/4 teaspoons baking soda

1 2/3 cups granulated sugar

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon fine sea or table salt

1 tablespoon Chinese Five Spice

2 1/4 cups all-purpose flour

For Topping:

1 tablespoon light brown sugar

1 teaspoon ground cinnamon

INSTRUCTIONS

1. Preheat oven to 350 degrees. Coat with cooking spray and line with parchment paper one 6-cup loaf pan. Set aside.

2. In medium sized bowl mix together flour, Chinese Five Spice, 1 1/2 teaspoons baking powder, 3/4 teaspoons baking soda. Set aside.

3. In separate large bowl mix together pumpkin puree, coconut oil, salt, white vinegar and 3/4 teaspoons baking soda.

4. Add dry ingredients into pumpkin mixture. Stir until fully incorporated. Spoon into prepared loaf pan.

5. In small bowl mix together topping ingredients and evenly spread over batter in pan. Place pan in preheated oven and bake for 60-75 minutes. Turning after 30 minutes for even baking. Test with toothpick and remove from oven when toothpick comes out clean.

Let cool 10 minutes. Remove from pan and cool completely on cooling rack.

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