It’s Canadian Thanksgiving weekend, and our young adult daughter surprised us the other day by coming for a short visit. I had been planning to send her some treats of some sort, but when she arrived we were so happy. In the morning before we picked her up, I was able to throw this together. I know that she loves pumpkin-spice and it had to be vegan of course, and something that her brothers could fill up on, so I chose to make a vegan pumpkin bread.
I had on hand one 398 ml can of pumpkin puree. It the squirrels hadn’t eaten all of my pumpkin seeds that I planted in the spring, I would have some homegrown pumpkins to use, but maybe next year……
The bread turned out to be tasty, but a little dense through the middle. I think I will make it again, but add a sugar glaze of some sort.
2 Cups All Purpose Flour
1/2 Cup each – White and Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ground Cloves (I have only been able to find whole cloves so I had to smash them!)
3 tsp Baking Powder
1/2 tsp Salt
398 ml Pure Pumpkin
1/4 cup Olive Oil
1 tsp Vanilla
Blend together all dry ingredients. Stir in wet ingredients. Pour into greased cake or loaf pan. Bake in 350degree oven for one hour.
This bread was quick and easy, using things that I had on hand. I would definitely add some icing or perhaps raisins to give it some zip. It’s a bit dense, so I think I might put it in a square cake pan the next time and serve it square style, instead of loaf style. I will absolutely make it again!
I’m sorry, I forgot to take a picture of the finished product before it was all gone.