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Thursday, October 27, 2011

Healthy No Fat Pumpkin Bread


I am so very happy to have found this recipe!  I have made it twice in 4 days and may make some more tomorrow...it is THAT good.  It is a vegan recipe, but it would be a keeper even if I were not vegan.  It is a recipe by Happy Herbivore that has been getting lots of attention on twitter, so I am not the only one who loves it.  

Speaking of Happy Herbivore, I have browsed her cookbook and it is GREAT...hint, hint for whomever has my name for Christmas..:)


Back to the bread..it was super moist but had a nice crunch on the sides and bottom.  Loved that.  I cut the brown sugar down to 3/4 cup, that was plenty.  I used almond milk.  I loved that there was no fat used, and if you are out of eggs, NO PROBLEM, for there are no eggs in this recipe.  It is amazing how much cheaper a recipe is with no butter and eggs!

Pumpkin Bread Recipe

Servings: 12

 The Happy Herbivore Cookbook (p. 52)


Ingredients:

  • ½ tsp baking powder
  • 1 tsp baking soda
  • 2 cups whole wheat flour
  • 2 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 1 cup brown sugar
  • 15 ounces pumpkin
  • ¼ tsp lemon juice
  • ¼ cup non-dairy milk

Instructions:

Preheat oven to 350F. Grease or spray a standard bread pan. Whisk non-dairy milk and lemon juice together until bubbly and set aside. In a medium mixing bowl, cream pumpkin, sugar, syrup and extract together. In a large bowl, whisk pumpkin pie spice, flour, baking soda and baking powder together. Pour both wet mixtures into dry mixture and stir until just combined. Pour into bread pan, using a spatula to evenly distribute and smooth out the top. Grab a large piece of aluminum foil and make a tent over the pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Once the bread has cooled but is still slightly warm, gently remove it from the pan and on to a serving plate.

14 comments:

  1. One of my favorite breads. I will have to try it~Cheers Kim

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  2. I'd like to try a pumpkin bread without so much oil. I shared your link on my Friday Favorites.

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  3. THANK you! Will try next week =]

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  4. WOW! No, I'm not talking about the recipe (even though that is what brought me here and is on my list to make) I'm talking about YOU! I just spent the last 30 minutes reading about your breast cancer journey. You are a beautiful and amazing woman of God!

    My mom is a five year survivor. Her cancer opened my eyes to Jesus. He is indeed good...all of the time. Thank you for sharing.

    Now following and looking forward to reading all your updates. You are loved.

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  5. I found this through TCB...it looks superdelicious! And it's vegan...thank you! :)

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  6. thank you so much for sharing!

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  7. Hi I just stumbled upon your recipe and really want to attempt to make it. I only have all purpose white flour though. Do you think it's ok to substitute the 2 cups of whole wheat flour with all purpose white or will the bread turn out too differently?

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  8. This looks DELISH!! I am going to give it a whirl.
    Thank you :)

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  9. You never told us to put the mil mixture back in...............

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  10. Made it...totally awesome

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  11. This recipe is 'ok' at best. It calls for way too much pumpkin pie spice and is a little on the dry side. it's a good start to a veggie bread though.

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  12. Hmmm... not sure what went wrong here, the only thing I left out was making a "tent with tin foil, missed that somehow when I printed the recipe. But I think there was a problem way before that. I had a hard time mixing everything together, it was thicker than cookie dough and I followed directions to a T. I added more milk to help with this. But I ended up with a brick of bread in the end, VERY dense.

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    Replies
    1. the dough is thicker than most pumpkin breads...it does not pour easily, and you have to use a spatula to spread it out. You don't want to over stir, either. Here is the original recipe, so you will see everything is correct in the recipe.
      I'm sorry it didn't turn out for you! http://happyherbivore.com/2011/10/fat-free-whole-wheat-vegan-pumpkin-bread/

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Thank you so much for your lovely words to me! Due to the number of comments I receive, I cannot respond to all of them - but know that I read and love every word. If you have a question in need of a response, please e-mail sponsornewnostalgia@gmail.com and either Robyn or I will get back to you.