Tuesday, September 29, 2009

Vegan Whole Wheat Pumpkin Bread

Vegan Whole Wheat Pumpkin Bread
Makes 2 Loafs

1 1/4 cup chopped walnuts or pecans
3 1/2 cups whole wheat or spelt flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
2 teaspoons ground cinnamon
2 cups pumpkin puree
1 cup grapeseed oil
2/3 cup coconut milk
2/3 cup flaked coconut

Preheat oven to 350F. Spray 2 loaf pans with baking spray. Spread walnuts or pecans 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. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, pumpkin pie spice, 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 1 cup toasted walnuts or pecans. Divide the batter evenly between the prepared pans. Sprinkle remaining 1/4 cup of toasted nuts evenly on the top (optional). 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. Cool completely and Dig in!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...