If you are experiencing the cool breezes of fall and the pretty color changes of the leaves, please tell me about it in a comment. Go ahead! Brag! I REALLY would love to read about it. I’m dreaming about fall breezes and leaves changing every time I take a bite of this amazing Pumpkin Bread.
I sometimes make my pumpkin bread with butter. Here’s a link to the recipe with butter if that is more your style. I never believed I would say I love this recipe better than my butter-loaded one. But I honestly do! It’s moist and quite addictive.The beauty of this recipe is that it’s for 2 breads! And this recipe is totally VEGAN. When you have one child that has dairy intolerance and one child that loves dairy, you sometimes bake dairy free. This Pumpkin Bread is totally dairy free.
CAN I MAKE A PUMPKIN BREAD WITH A HALLOWEEN CARVING PUMPKIN?
It’s best to use the large carving and decorative pumpkin for just that, carving and decorating. They’re not meant to be roasted or steamed to get the puree. Although I do have friends that have used carving pumpkins to bake and cook with. You would get better results for this bread using a sugar pumpkin, butternut squash or kabocha pumpkin for puree. I used canned pumpkin for this bread and that’s what I usually do.
HOW TO MAKE PUMPKIN BREAD?
You could adapt this recipe to using your favorite spices and also the amount of spices. I use a little extra of the cinnamon, as I like a more prominent cinnamon flavor. Also, you could use your favorite pumpkin for the puree. This recipe happens to be vegan and it’s one I found on Joy the Baker a very long time ago and I’ve made my own adaptations. You could use melted butter instead of vegetable if you don’t want to have a vegan bread. You could also use coconut oil instead of vegetable oil. I like to make my own brown sugar for this bread with molasses and granulated sugar. I love the malty flavor of the molasses. If you don’t have apple cider vinegar to add to the almond milk, it’s fine without it. It will still be a very moist pumpkin bread.
HOW TO MAKE A GLUTEN-FREE PUMPKIN BREAD?
I love to use King Arthur’s gluten-free all purpose flour
Blog post updated. First posted in Sept. 2006
- 3 cups all-purpose flour
- 1/2 cup whole wheat flour or you could use all white all-purpose flour
- 2 cups light brown sugar I like to make my own with white sugar and 2 tablespoons of molasses mixed together
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 teaspoons cinnamon
- 4 teaspoons ginger
- 1 15- ounce can pumpkin puree or just under two cups
- 1 cup vegetable oil
- 1/3 cup orange juice
- 1 cup almond milk or use coconut or whatever milk you prefer
- 1 teaspoon apple cider vinegar
- Preheat oven to 350 degrees F. Place a rack in the center of the oven. Line two loaf pans (mine are 9 x 5) with parchment paper and set aside. Spray the pans with baking spray (or grease and flour the pans).
- Pour the rice milk (or almond milk) into a small bowl and add the apple cider vinegar. Stir it together a little and let it sit for minute while you prep the other ingredients.
- In a large mixing bowl, whisk together flours, baking soda, baking powder, salt and spices.
- In a very large bowl, stir together pumpkin puree, oil, orange juice, and rice (or almond) milk until nicely combined.
- Add the dry ingredients to the wet ingredients about a cup at a time. Stir well after adding each cup of the dry ingredients using a spatula to scrape the sides of the bowl and incorporate it all together.
- Spoon the batter into your parchment lined loaf pans and smooth down a little with a spatula.
- Bake for 1/2 on hour at 350 then lower the heat to 325 and bake for about another 30-40 minutes, or until a skewer inserted in the center comes out clean. It will be hard to wait for the bread to cool before serving.
- Surprise a friend or a neighbor and wrap the 2nd loaf to give as a gift. You will be thanked profusely.