Wednesday, September 15, 2010

EASY DELICIOUS VEGAN | Pumpkin Spice Loaf with Maple Glaze



Last week I was sort of overcome by a wave of Autumn-itis. With the first slight touch of air that was a little bit crisp and cool, I felt like fall. So I needed pumpkin bread.

Fall is my favorite season and pumpkin bread is one of my all-time favorite foods — I really don't need much of a reason to make it. Never mind that pumpkins are not quite in season yet; they will be very soon, and "The air was slightly crisp this week" seemed like reason enough to start some fall baking.

This pumpkin bread is perfectly spiced and amazingly moist. Store the leftover part of the loaf on your counter for a day and it will be melt-in-your-mouth moist; but if you're anything like me you'll have a hard time trying to resist eating all of it in the first sitting.

PUMPKIN SPICE LOAF WITH MAPLE GLAZE

Ingredients:

For the Loaf
1 cup canned pumpkin
1/3 cup canola oil
1 cup granulated sugar
1/4 cup almond milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt

For the Glaze
1 cup plus two tablespoons organic confectioners sugar, sifted
1 teaspoon pure vanilla extract
1/3 cup pure maple syrup




To start: Preheat oven to 350°F. Lightly spray an 8 1/2 x 4 1/2 loaf pan with nonstick cooking spray and set aside.

Prepare the batter: In a medium bowl, stir the pumpkin, oil, sugar, almond milk, and vanilla together. Sift in the flour, baking powder, baking soda, spices and salt. Stir together with a wooden spoon until well combined.

Bake the loaf: Fill the prepared loaf pan with the batter. Bake for 45 to 55 minutes or until a toothpick inserted in the center of the loaf comes out clean (be careful not to over-bake, the trick to super-moist baked goods is pulling them out of the oven a minute before they look really "done" — they will continue to cook slightly as they cool).

Remove loaf from the oven and allow to cool. Once cool, remove from loaf pan (you should be able to carefully turn the pan over and the loaf will fall out). Let fully cool before glazing.

In the meantime, prepare the glaze: In a medium bowl, combine confectioner's sugar and vanilla. Gradually whisk in enough maple syrup to make a coating consistency. Using a fork, drizzle the glaze over the pumpkin loaf in lines, back and forth width-wise until the length of loaf is covered.


6 comments:

  1. Made your pumpkin loaf today....finally! Minus the glaze. Its super tasty while still warm with a bit of Earth Balance.

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  2. Hi, I teach cooking classes and love to serve a baked good with my Organic Ayurvedic Chai - This was Perfect! Thank you so much for posting the recipe.
    =)
    Namaste,
    Julie
    www.vedahealth.wordpress.com

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  3. I made this once and it turned out great! I made it again tonight and it was underdone and also really gummy.. any ideas on what I did wrong?? Even if I had baked it more, I still feel like the gummy-ness is a problem.. suggestions greatly appreciated! Rachel

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  4. Hi Rachel,

    Without knowing anything further, it's difficult for me to say what exactly went wrong for you this time around. Did you change or substitute any of the ingredients? Did you sift the flour? A common cause of baked goods turning out too gummy isvaccidentally using too much flour, or too much wet ingredients (oil, pumpkin, almond milk). Also, did you stir the mixture with a wooden spoon, or beat it? Over-mixing may also be a cause, and it's important not to beat the mixture, as well as take care not to over-mix when stirring. Make sure all of the ingreeds are fully incorporated, but be careful not to over-mix. A final thing to check would be the temp of your oven -- if it wasn't fully preheated when you put the loaf in, and the temp was too low, that would be another reason for an undercooked or gummy center.

    Hope those suggestions help!

    Alyssa

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  5. This sounds super tasty and is great when running low on ingredients but baking soda isn't vegan...

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    Replies
    1. Hi Hailey,

      Thanks so much for your comment. However, Bob's Red Mill baking soda is cruelty free. If you're concerned about using Arm and Hammer brand due to animal testing, then I recommend using Bob's Red Mill.

      Thanks again,

      Alyssa

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