I was given this recipe from my friend Phyllis who resides in Grand Bay/Westfield, NB. She is a wonderful cook and baker. We were blessed to spend Thanksgiving with her one year and had the pleasure of snacking on this pumpkin bread fresh from the oven. I was hooked, and of course she happily shared her recipe.This pumpkin bread is full of flavour, is tender and moist, yet can stand up in the toaster. It is now my go to recipe for pumpkin bread.
I made a few small tweaks to the recipe… I hope you don’t mind Phyllis 😉 Ginger, as I love the taste of fresh ginger, molasses as I love the old-fashioned taste it gives to a sweet bread, and vanilla.. just because I add vanilla to almost everything.
Notice that this recipe makes 3-4 med/large loaves of Pumpkin bread. Cut the recipe in half to make less or freeze the extra loaves. *Tips at bottom of post If you have a mini loaf pan, bake mini loaves, wrap in plastic wrap and place in lunches.
Easy Pumpkin Bread
- 1/2 cup of applesauce
- 1/2 cup sucanat, cane sugar, maple syrup
- 1 1/2 cups canned or homemade Pumpkin puree
- 1/3 cup non dairy milk
- 4 tbsp aquafaba (or 2 flax eggs)
- 1 tbsp tapioca flour
- 2 Tbsp Molasses
- 1/2 tsp Ginger or 1 tsp fresh ginger puree
- 1 tsp vanilla
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/8 tsp ground Cloves
- 1 tsp sea salt
- 2 cups whole wheat white of spelt flour
- 1 tsp Baking soda
- Optional* 1/2 cup of chopped nuts (pecans, walnuts)
- Optional* 1/2 cups of dark chocolate chips
Preheat oven to 325°
Add all the wet ingredients into a bowl or a bowl of a stand mixer with the paddle attachment attached.
Blend on low to medium speed until combinedWhisk all the dry ingredients together until combined Add all the dry to the bowl. Mix on low for 30-40 seconds or until all the dry ingredients are incorporatedPreferably line a bread pan with parchment or (*if you don’t have sparingly rub a small amount of vegan butter to coat the pan and coat with 1 Tbsp of flour. Shake to disperse flour around the pan.)
Use a spatula to scrape the sides of the bowl to make sure all the ingredients are combined. If you are adding chocolate chips or chopped nuts, stir them in now. Divide the batter evenly between the pans, place in the preheated oven for 1 hour – 1 hour and 15 minutes. Remove from the oven and let sit in the pan for 6-7 minutes before removing from the pan and place on a cooling rack. You will know when the bread is finished cooking as the top will be deep golden brown and the will bounce back if touched gently. The hard part here is waiting to let the bread cool…..
Here are a few tips and tricks I’ve learned to making sweet breads or loaves like Pumpkin or My Banana Bread Recipe
1. Baking at a lower temperature for a few minutes longer. This helps prevent cracked tops in your loaf as the inside will cook closer to the same speed as the outside. If you bake at high temperatures the outside will overcook before the inside is finished rising. This is what causes the crack. The steam and rising try to burst through the crust.
2. If you are using glass baking pan vs a metal pan. – most recipes are for metal baking tins and there baking temperature and times are set for those. You will need to decrease you baking temperature and time to get the same results when using a glass pan as glass retains and conducts heat this making the bread, cake, or loaf cooks faster than a tin.
3. Slightly overcooked loaf. This loaf may seem dry in texture if cut shortly after cooking. I find that the moisture from the banana will spread and soften if wrapped and sealed over night. The next day the crust will be as tender as the center. 4. Wrapping the cooled loaf with plastic wrap and placing in a large ziplock container will ensure freshness for freezing for 3-4 months or longer. Remove from the freezer and defrost on the counter for a few hours before needed.