You would never know it's high protein and whole grain. Let's just do this, right?
Dawn's BEST EVER Pumpkin Bread
Inspired by the Pumpkin Spice Bread in The Joy of Vegan Baking.
Yields 2 loaves.
*However, I could go for two bigger loaves, so I do want to work to increase this recipe by about 25%.
As usual, use as many organic ingredients as you like. Notes are denoted with a *.
1/4 cup Ground Flaxseed
1/2 cup Water
2 cups Sugar
*or natural sugars such as date sugar, coconut sugar, etc. but I haven't tried it with these, so let me know.
1/3 cup Sunflower, Safflower or Canola oil
2/3 cup Unsweetened Applesauce.
1 can Pumpkin Puree
*I used Wegmans brand this time and it was great, though not organic!
1 cup Protein Powder (it's OK if it's vanilla flavored)
*I used TJ's soy powder because I had it, and it was great.
2 cups White Whole Wheat Flour
*I only use King Arthur's brand here, it's the best by far.
1 tsp cinnamon
1/2 to 1 tsp nutmeg
1/2 tsp allspice
1 tsp baking Soda
1/2 tsp baking Powder
1/2 tsp Salt
Optional: 1/2 cup of chopped walnuts or chocolate chips per loaf.
Preheat oven to 350 degrees. Grease and lightly flour two standard loaf pans and set aside.
In a small bowl, whip together flaxseed and water with an electric hand mixer until creamy and "eggy" looking (it will appear a bit gelatinous). You can also do this by hand (vigorously with a small whisk or fork) or in your food processor. Set aside.
In a large bowl, mix sguar, oil, applesauce, pumpkin, and add the flaxseed mixture (your "wet" ingredients).
In another bowl thoroughly mix your dry ingredients: protein powder, flours, spices, baking soda & powder and salt. Add them to the wet ingredients and mix with a wooden spoon or strong spatula until combined. Alternately, to save the additional bowl from this step, I use a large fine mesh sieve that I rest over the wet ingredients. I then sift in my dry ingredients directly into the wet ones, sort of mixing in all the spices and baking powder & sodas into the flour right in the sieve so it blends evenly into the bread.
If you want a plain loaf, pour half the batter into one of the loaf pans now. For a nut and/or chocolate chip loaf, add the walnuts to the remaining batter and pour into your second pan. My son wanted a chocolate chip loaf, so I sort of tricked him by only putting some chips on top of the loaf (there were none inside it).
Bake at 350 for about 50-55 minutes. Let cool at least 20 minutes before slicing (I cool them on a baking rack still in the loaf pans).
These also freeze beautifully. I just cut fairly large pieces once they are cool and wrap those pieces in foil, label, and freeze. Just put in the fridge overnight to defrost for an amazing breakfast or dessert base anytime.
What pumpkin recipes have you guys been making? I LOVE fall.
P.S. Vegan MoFo is coming!! You know, that month long event where hundreds of bloggers sign up and attempt to post 20 times about vegan food in October? And people have lots of fun themes and write tons of posts and complain all month about how hard all that work is, and then are super sad when it's over? OH YEAH. Well, it's almost here. I'm still refining my theme and trying to get my head in the game, but I DID sign up! It's not too late if you want to sign up, too, you have until Wednesday, September 26th. You don't need a vegan blog to do it, any blog will do, but your posts need to be about vegan food in some fashion to count for MoFo.
Last year, as my first recipe for Vegan MoFo, I made my Pumpkin Biscotti!
Well, I'll be seeing you guys a LOT soon :-) Prepare yourselves!
XOXO
Inspired by the Pumpkin Spice Bread in The Joy of Vegan Baking.
Yields 2 loaves.
*However, I could go for two bigger loaves, so I do want to work to increase this recipe by about 25%.
As usual, use as many organic ingredients as you like. Notes are denoted with a *.
1/4 cup Ground Flaxseed
1/2 cup Water
2 cups Sugar
*or natural sugars such as date sugar, coconut sugar, etc. but I haven't tried it with these, so let me know.
1/3 cup Sunflower, Safflower or Canola oil
2/3 cup Unsweetened Applesauce.
1 can Pumpkin Puree
*I used Wegmans brand this time and it was great, though not organic!
1 cup Protein Powder (it's OK if it's vanilla flavored)
*I used TJ's soy powder because I had it, and it was great.
2 cups White Whole Wheat Flour
*I only use King Arthur's brand here, it's the best by far.
1 tsp cinnamon
1/2 to 1 tsp nutmeg
1/2 tsp allspice
1 tsp baking Soda
1/2 tsp baking Powder
1/2 tsp Salt
Optional: 1/2 cup of chopped walnuts or chocolate chips per loaf.
Preheat oven to 350 degrees. Grease and lightly flour two standard loaf pans and set aside.
In a small bowl, whip together flaxseed and water with an electric hand mixer until creamy and "eggy" looking (it will appear a bit gelatinous). You can also do this by hand (vigorously with a small whisk or fork) or in your food processor. Set aside.
In a large bowl, mix sguar, oil, applesauce, pumpkin, and add the flaxseed mixture (your "wet" ingredients).
In another bowl thoroughly mix your dry ingredients: protein powder, flours, spices, baking soda & powder and salt. Add them to the wet ingredients and mix with a wooden spoon or strong spatula until combined. Alternately, to save the additional bowl from this step, I use a large fine mesh sieve that I rest over the wet ingredients. I then sift in my dry ingredients directly into the wet ones, sort of mixing in all the spices and baking powder & sodas into the flour right in the sieve so it blends evenly into the bread.
If you want a plain loaf, pour half the batter into one of the loaf pans now. For a nut and/or chocolate chip loaf, add the walnuts to the remaining batter and pour into your second pan. My son wanted a chocolate chip loaf, so I sort of tricked him by only putting some chips on top of the loaf (there were none inside it).
Bake at 350 for about 50-55 minutes. Let cool at least 20 minutes before slicing (I cool them on a baking rack still in the loaf pans).
These also freeze beautifully. I just cut fairly large pieces once they are cool and wrap those pieces in foil, label, and freeze. Just put in the fridge overnight to defrost for an amazing breakfast or dessert base anytime.
What pumpkin recipes have you guys been making? I LOVE fall.
P.S. Vegan MoFo is coming!! You know, that month long event where hundreds of bloggers sign up and attempt to post 20 times about vegan food in October? And people have lots of fun themes and write tons of posts and complain all month about how hard all that work is, and then are super sad when it's over? OH YEAH. Well, it's almost here. I'm still refining my theme and trying to get my head in the game, but I DID sign up! It's not too late if you want to sign up, too, you have until Wednesday, September 26th. You don't need a vegan blog to do it, any blog will do, but your posts need to be about vegan food in some fashion to count for MoFo.
Last year, as my first recipe for Vegan MoFo, I made my Pumpkin Biscotti!
Well, I'll be seeing you guys a LOT soon :-) Prepare yourselves!
XOXO
This sounds great. How long do you let the flaxseed and water set?
ReplyDeleteOh, I do the flax first, so I let it sit as long as it takes me to get the rest of the recipe together. There's no specific time, but if I were pressed, I'd say about 5-10 minutes would be fine. I'm sure it would even be fine if you had to just add it right after whisking it together, but I do let mine "rest," while I make the rest of the recipe.
DeleteLet me know if you try it! I actually want to make this again asap, we ate both loaves!
XOXO