This recipe was intended to become muffins, but lack of muffin tin lead to a nice bunt cake bread! A couple slices of this toast up nicely, I like to top it with GoVeggie brand cream cheese, plain or strawberry. The texture of this bread is very soft and sponge-y and can be enjoyed at room temp with earth balance! If you don't have a bunt cake dish, you can purchase small bread tins from the grocery store and this recipe should make you 2 loaves.
15 ounce canned pumpkin (I had fresh on hand, so I pureed fresh pumpkin)
1/3 cup melted coconut oil or canola oil
1/2 cup almond milk, unsweetened
1 1/4 cups brown sugar
1 3/4 cups all purpose flour or white whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
OR 3 teaspoons pumpkin pie spice
STEP ONE: PREP
Preheat the oven to 375 degrees F and lightly grease bunt cake pan or a bread pan. I use earth balance butter and a paper towel to spread grease on the pan. Then I sprinkle on a tiny bit of flour and spread it around the pan by tapping the side. Nothing gets stuck to the pan when using this method.
STEP 2: MIX
In a large mixing bowl, add the pumpkin, oil, almond milk and brown sugar. Whisk until well combined and smooth. Sift the flour, baking powder, salt and spices over the wet mixture (you can use a fine mesh strainer or a sifter). I did not have a strainer on hand, so I folded in the dry ingredients in small increments to prevent clumping the flour. Stir until ingredients are just combined, not over mixed.
STEP 3: FINISH
Fill bunt cake pan with batter and it should be about 1/2 of the way to 2/3 of the way full. If using bread tins, be sure to not fill tins more than 2/3 of the way so that the bread has room to rise. Bake for 45-60 minutes, until a toothpick/fork inserted in the middle comes out clean. Let the bread sit and cool for 10 mins before cutting into it.
Eat it fresh, room temp with butter, toasted with butter, or toasted with cream cheese. I really enjoy this bread toasted with some GoVeggie Vegan strawberry cream cheese. I pair two slices with some coffee and a smoothie and I am ready for the day!
This can be made Whole-Food-Plant-Based by replacing oil with applesauce or non-dairy yogurt.
For reduced sugar bread- use 3/4 cup of brown sugar. This bread is great both ways.
This recipe can easily be made gluten free by replacing the flour with a gluten free flour/ almond flour mix.
This bread does freeze well, simply let it cool, cut into slices and place in a freezer bag.