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Pumpkin and Maple Spice Quickbread [Vegan]

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It doesn’t have to be fall or winter for me to enjoy pumpkins. I use the silky puree year-round in smoothies, and in pancakes and waffles, to replace some of the fat in baked sweets and as a base for curried soups. Here it gives beautiful color and moistness to a classic quickbread that is accented with the warm, smoky flavor of pure maple.

Pumpkin and Maple Spice Quickbread [Vegan]

This Recipe is :

Vegan

Serves

1 8”x4” loaf; about 12 slices

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 1 tbsp. ground cinnamon
  • 2 tsp. ground ginger
  • ½ tsp. ground allspice
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ cup pure maple syrup
  • ½ cup pure maple sugar
  • ½ cup vegan butter, softened
  • 2 tbsp. egg replacer mixed with 6 tbsp. water
  • 1 cup pumpkin puree
  • 1 tsp. vanilla extract
  • ½ tsp. maple extract
  • ½ cup pecans, chopped
  • ½ cup golden raisins

Preparation

  1. Preheat oven to 350F and lightly oil an 8” x 4” loaf pan.  Set aside.
  2. In a medium-sized bowl, whisk together the flours, spices, baking soda, and baking powder and set aside.
  3. In the bowl of a stand mixer, cream together the maple sugar and the butter until smooth.  Add the maple syrup, the egg replacer mixture, the pumpkin, and the extracts, and process until thoroughly combined.  Slowly add the dry ingredients and mix until smooth and thoroughly combined.  Remove the bowl from the stand mixer and stir in the pecans and the raisins.
  4. Pour the batter into the prepared loaf pan, smooth the top, and bake loaf for 45-60 minutes, or until a toothpick inserted into the center comes out clean.  Allow bread to rest in the pan for about 10 minutes before carefully removing and letting cool completely on a wire cooling rack.

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AUTHOR & RECIPE DETAILS


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I was into my 30s before I began running and working out, but I was still missing something: diet.  The animal products I was consuming were undoing the benefits of all of that physical activity.  Today my body runs on a plant-based, low-fat, low sugar diet that keeps me healthy and strong. I’m sharing – via An Unrefined Vegan - what I've learned by offering simple, delicious and nutritious recipes that nurture body, soul and conscience.


 

 

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