Vegan Pumpkin Bread

I think this is at least my tenth loaf of this bread since October 1st. I just can’t help myself! It has that perfect pumpkin spice flavor and tastes rich and decadent without sitting heavily in your stomach. I think I will continue making it at least once a week until I can no longer get those giant cans of pumpkin for super cheap at Target.

I will now go off on a tangent, so if you’re here for the recipe…scroll down a little bit.

Mike and I decided on Saturday night that Sunday would be Technology-free day. That meant no email-checking, facebooking, tweeting, taking or editing pictures, or blogging. It actually wasn’t as hard as it sounds, although I know I’m seriously addicted to both my laptop and my phone. Instead of spending tons of time glued to a screen, I actually managed to acomplish a few things:

– Read a few more pages in Everything is Illuminated. It’s a seriously terrible book and I can’t stand it, but I’m only 80 pages from the end so I can’t give up now, as much as I want to.

It’s a huge bummer too, because I absolutely adored Extremely Loud and Incredibly Close

– Ran 23 miles with Mike (a run that spanned 3 counties, and crossed over the Golden Gate bridge and back!) I really wish I had my camera because it was a PERFECT day, but technology-free Sunday prevented that. I’m sure I’ll do it again, though!

– Took an ice bath after said run. Ice baths are never pleasant, and no matter how many I take, the first 3 minutes are always unbelievably painful!

– Made THE BEST CHEESE PIZZA I HAVE EVER MADE. Cheese pizza is seriously underrated. With the right technique it can be even better than those fancy-pants gourmet pizzas. I’ll post about it soon, I promise!

– Went to bed at 8 PM and slept for ten whole hours. Amazing how easy it is to relax and fall asleep when there’s no computer to distract you (or maybe I’m just really, really bad at tearing myself away from it most of the time).

As sad as I was to see the weekend come to an end, it turned out today was actually pretty great as far as Mondays go. My classes were all well-behaved and on-task, and I had time after work to make a total hippie snack (don’t knock it til you try it): Popcorn with nutritional yeast. I do not pop popcorn on the stove often enough!

Now I’m just sitting here watching Project Food Blog videos and eating pumpkin bread, hoping I don’t ruin my 4-mile recovery run or my appetite for dinner (but probably actually doing both). Self-discipline and I don’t have too great of a relationship these days.

Recipe:
(heavily adapted from Joy of Cooking

1 1/2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup packed brown sugar

2 tbsp flax seeds
6 tbsp water
1/3 cup vegetable oil
1/3 cup almond milk
1 cup canned pumpkin
1 tsp vanilla
1/3 cup raisins
1/3 cup chopped walnuts

Spray a 9 x 5″ loaf pan with nonstick spray and preheat the oven to 350 F.

Whisk together the dry ingredients (flour through brown sugar) in a large bowl.

Grind the flax seeds in a coffee grinder or small food processor and combine with the water. Let stand for about 10 minutes.

Whisk together the remaining wet ingredients (oil through vanilla), add the flax-water mixture and mix well, then stir gently into the flour mixture.

Stir just until all traces of flour disappear, then fold in the raisins and walnuts. Spread evenly in the pan and bake for about an hour, or until a toothpick comes out clean. Cool in the pan for about 5 minutes then remove from th pan and transfer to a wire rack to cool completely.

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8 Responses to “Vegan Pumpkin Bread”


  1. 1 Roxan November 16, 2010 at 7:32 am

    Cate – you talk about running 23 miles like it’s nothing. Isn’t that almost a marathon!? I am not a runner… But i’ve gone through phases where I’ll go running a lot. My max is about three miles! I gave up on running though, due to my bad back and knees (how old do I sound right now?) and just stick to yoga 🙂

  2. 2 Ali November 16, 2010 at 1:14 pm

    Can’t wait to make this. I absolutely love, love, love your blog. I found you through my friend Nicole, who lives in SF and knows you. Your recipes are great- I love popcorn with Nutritional Yeast too! I love reading about your non-food stuff too, like running, books, teaching, etc.

  3. 3 Jill@MyAdviceQuarterLife November 16, 2010 at 4:16 pm

    23 miles?! Girl you deserve to eat 2 loaves!!

  4. 4 Jen November 16, 2010 at 6:16 pm

    Way to rock your 23 miler. It’s crazy how much a beautiful day can positively impact your run. I always feel so happy and grateful to be out there.

    Confession…I’ve never made a vegan baked good but this bread looks like the perfect first recipe to try. Thanks for sharing!

  5. 5 Cate November 16, 2010 at 7:38 pm

    Roxan – It took me a LOOONG time to build up to 23 miles!

    Ali – Thank you so much for your sweet comment! I’m excited to make some of your recipes

    Jill – I definitely think I could have eaten two loaves! Had to stop myself

    Jen – I was a little uncertain about vegan baking for awhile but you can make some really great stuff!

  6. 6 Sanjeeta kk November 17, 2010 at 3:36 am

    Love the texture and the fact that it is vegan bread. Nice to have dropped here, lovely site. Best wishes.

  7. 7 wizzythestick November 18, 2010 at 1:15 pm

    ‘Self-discipline and I don’t have too great of a relationship these days.’ How can you say that when you just ran 23 miles and baked bread? If that isn’t discipline then I don’t know what is. Bread looks awesome btw


  1. 1 Millet and Tempeh Stuffed Eggplant | Cate's World Kitchen Trackback on November 17, 2010 at 5:55 am

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