Pumpkin recipe caters to all in the fall
For health-conscious eaters, dietary needs are often not considered in menus (and ingredients in general), but this vegan pumpkin bread caters to all.
By Ashleigh Lovelace, Local CorrespondentTue, Sep 29 2009 at 10:48 PM EST
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Although I'm not vegetarian or vegan, and have barely any moral objections to the food I eat, I like to experiment with different cuisines, just to give them a try. Now, when autumn hits (as it did yesterday in Lexington, Ky. with a gusty 67 degrees), I love to do nothing more than to bake for hours at a time, and my favorite recipe to make, time after time, is pumpkin bread. There’s nothing better than a warm kitchen filled with the smells of earthy cinnamon, nutmeg and the sweet yet tangy scent of baking pumpkin. As I was rifling through the internet searching for improved pumpkin bread recipes, I realized that I had never tried one for the vegan dietary needs.Yesterday, I found one such pumpkin bread recipe that sounded innovative, yet tasty, and I can’t wait to try it out. If you’d like to try it out, here it is, courtesy of allrecipes.com and you can read reviews and see it for yourself here.
Super Moist Vegan Pumpkin Bread
Ingredients:
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1 cup chopped walnuts
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3 1/2 cups all-purpose flour
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2 cups packed dark brown sugar
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2/3 cup white sugar
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2 teaspoons baking soda
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1 teaspoon salt
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1 teaspoon ground nutmeg
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1 1/2 teaspoons ground cinnamon
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2 cups pumpkin puree
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1 cup vegetable oil
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2/3 cup coconut milk
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2/3 cup flaked coconut
Directions:
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
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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.
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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.
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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.
The special moistening ingredient is coconut, both in shredded and milk form. Coconut has been revered in many tropical nations as a “cure-all”, and according to coconutresearchcenter.org is linked to many health benefits, including an increased immune system and helps prevent development of Osteoporosis. You can read all of the benefits of using coconut here.
Even though you may not be a vegan yourself, it is important to recognize that more and more people are becoming conscious of the foods they eat and the physical and moral repercussions of eating certain foods. Pumpkin bread is a delicious treat to share with friends, but why not be able to share it with everyone all the time?
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Comments
Grey Garvin
10/17/2009 17:04 PM
Just took the loaf out of the oven....it smells great...and will let everyone know how it turns out!
(and, yes, it's very cold here)
Alicia
10/15/2009 17:59 PM
I think the second link might be incorrect. It does not lead to reviews and pictures of the recipe, but instead to a coconut research center (and I didn't see this recipe mentioned anywhere).
Also, I would suggest trying the recipe before posting it. I was surprised to see a recipe and photo lifted from allrecipes without the author testing it herself. I would have liked to have read her take on it after trying it, especially since she's not typically a vegan baker.
In any case,.... More
The team at MNN
10/17/2009 17:06 PM
HI Alicia, we've fixed that link. And we've tried out the recipe to great success...let us know how it turns out in your kitchen as well!
