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Living for Pretty

Celebrating all things pretty, happy and inspiring. From renovation stories, to recipes, decorating, parties and little life lessons, you’ll find a little bit of everything here.

moist vegan pumpkin bread



November 20, 2013

Pumpkin Bread comes right after the PSL on the list of things I love about fall (it’s an extensive list). My mother has a wonderful pumpkin bread recipe that is moist, sweet and of course, pumpkiny that I loved growing up. But alas, not vegan. So with some research and improvisation I’ve found the secret to a moist vegan pumpkin bread is coconut milk. I sent my parents a few muffin-sized versions and my mom now wants the recipe. I think that makes this baking adventure a success. 

Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 cups packed dark brown sugar
  • 2/3 cup white sugar
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups pumpkin puree
  • 1 cup vegetable oil
  • 2/3 cup coconut milk

Directions
1. Preheat oven to 350 degrees. Grease two 8″ x 4″ loaf pans.
2. Combine flour, brown sugar, white sugar, baking soda, salt, nutmeg and cinnamon. Add pumpkin puree, oil and coconut milk. Divide between (2) 8″ x 4″ loaf pans.
3. Bake for 1 hour 15 minutes or until a toothpick comes out clean. If making muffins bake for approximately 35 minutes, check at 20 minutes.

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1 Comment CATEGORIES / General

Comments

  1. Vicki Angela says

    November 20, 2013 at 4:23 pm

    I just had a pumpkin bread this weekend; non-vegan, though. I am excited to give this recipe a try.

    Reply

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Decor and home with a little bit of daydreaming and real life sprinked in. My husband and I are slowly updating our 1900 Dutch Colonial. I love hunting for vintage and flying the pacific northwest and the world with my aviator husband.
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