RECIPE FOR NOVEMBER
(YES! a way to use up all those pumpkins still sitting around!)

PUMPKIN SPICE TEABREAD

 

Preheat oven to 375º

Lightly grease a loaf pan (8.5” x 4.5”)

 

1 Cup unbleached pastry flour

3/4 Cup stoneground whole wheat flour or spelt flour

1/2 Tablespoon egg replacer powder

 1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon ground allspice

1/2 teaspoon baking soda

1/16 teaspoon Stevia

 

3/4 Cup organic pumpkin, cooked and pureed, or canned

1/2 Cup coconut sugar (light or dark)

1/4 Cup fruit juice (apple or white grape is best, but use what you have)

3 Tablespoons non-GMO canola oil

2 Tablespoons unsweeteened plant milk

2 teaspoons vanilla extract

1 teaspoon organic apple cider vinegar

 

 

SIFT together the flours, egg replacer powder, baking powder, spices, baking soda, and Stevia

 

Use a mixer to BEAT together at high speed, the pumpkin, sugar, juice, oil, plant milk, and vanilla, and vinegar, just until all well-combined. The batter should be just barely pourable, like very thick cake batter. IF TOO THICK (canned or home-cook pumpkin will vary in wetness) ADD a tablespoon or two MORE of the plant milk, as needed, to get to the pourable state.

 

POUR into the loaf pan (using a spatula helps); LEVEL it out to the sides.

 

BAKE 60-70 minutes. The surface will be a rich reddish brown. The top will spring back when lightly pressed. There will be a hollow sound when you lightly tap the surface. A cake tester will come out clean. Let the loaf mostly cool (about a half hour), then loosen the sides, and you should be able to easily remove it from the pan by inverting it onto a cutting board. Slice with a serrated bread knife.read knife.

Recipe from forthcoming cookbook

Hell with Nouvelle: unfussy vegan cookery copyright Karl Smith & Patricia A. Leslie

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