Friday, February 8, 2019

Vegan Pumpkin Bread, Date Sweetened

This was mediocre.

  • dry:
  • 2 1/4 cups all purpose wheat flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 2 tsp cinnamon
  • (Or just use pumpkin pie spice)
  • wet:
  • 15oz. pumpkin puree, unsweetened
  • 8 pitted Medjool dates, soaked in warm water for a couple minutes
  • 1 cup almond milk, unsweetened
  • 3/4 tsp apple cider vinegar or fresh orange juice
  • 1/4 cup virgin coconut oil, melted
  • 1/2 cup stevia
  • optional: chocolate chips, or glaze the top.  (recipe below)

Instructions

  1. 1.  Preheat oven to 400 degrees and grease an 8 or 9" loaf baking pan. (Or use parchment paper to line pan)
  2. 2.  Place all of the dry ingredients in a large mixing bowl, and stir to combine.
  3. 3.  Add the almond milk, coconut oil, pumpkin and apple cider vinegar to the blender, with the dates, and blend from low to high until silky smooth.
  4. 4.  Pour the wet mixture into the dry bowl and stir to combine. Stir until fluffy - 1-2 minutes or folding the batter. (Fold in the chocolate chips, if using.)
  5. 5.  Pour the batter into the loaf pan and smooth out top a bit.
  6. 6.   Baking was tricky.  I baked it for 20 minutes, removed it and sliced it into 8 slices.  The outside of the loaf was done, and borderline over cooking.  The middle pieces I placed on a parchment paper lined cookie sheet, and then baked for 2-3 on each side until the middle was solid.

My notes: I even added stevia prior to this, because I could tell it wasn't going to be sweet enough for my taste.  I was right.  It still wasn't sweet enough.  My husband and kids wouldn't eat it.  So, I made a glaze using 1/2 cup of powedered sugar, and 1/2-1 TBSP of almond milk, and stirred.  I made more as needed, but this was the only way we could really enjoy this.  The texture was okay...it's very thick, not fluffy.  I don't know if I'll try to make this again or not.  

Nutrition
Calories 217
Fat 8g
Sat Fat 6g
Carbs 50.5g
Fiber 6g
Protein 5.5g



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