Boy did I get a lot of requests for pumpkin bread! Once I tasted this, I was happy that I was nudged to get working on it. This is a great and very easy quickbread that the entire family will enjoy. Just like the banana bread, you can eat it warm out of the oven, or toast any leftovers for breakfast the next morning. As with any quickbread, this recipe can be converted into 12 muffins, just decrease the baking time to 30 minutes. Remember, the use of vinegar with baking soda is a vegan baking trick. It gives a quick rise that helps compensate for the lack of egg used. The key to it working is to add the vinegar at the last moment and put in the oven as quick as possible. Unlike baking powder, baking soda has one rise.
Pumpkin Bread
Boy did I get a lot of requests for pumpkin bread! Once I tasted this, I was happy that I was nudged to get working on it. This is a great and very easy quickbread that the entire family will enjoy. Just like the banana bread, you can eat it warm out of the oven, or toast any leftovers for breakfast the next morning. As with any quickbread, this recipe can be converted into 12 muffins, just decrease the baking time to 30 minutes. Remember, the use of vinegar with baking soda is a vegan baking trick. It gives a quick rise that helps compensate for the lack of egg used. The key to it working is to add the vinegar at the last moment and put in the oven as quick as possible. Unlike baking powder, baking soda has one rise.
Nutrition
Ingredients
Method
- Heat oven to 350 degrees. Grease a loaf pan; set aside. Combine the baking mix, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg in a large bowl; set aside. Toss raisins in a tablespoon of wheat starch to coat (this prevents them from sinking to the bottom of the bread); set aside.
- Vigorously whisk the pumpkin, sugars, oil, vanilla and vinegar in a medium bowl. Really put some muscle in it, you want the ingredients incorporated and also want to get some air in it to help with the rising. Lightly fold pumpkin mixture into dry ingredients with rubber spatula until just combined. Add raisins and combine briefly. Quickly scrape batter into prepared loaf pan; bake for 65 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool in pan for 5 to 10 minutes, then transfer to wire rack. Serve warm or at room temperature.
Notes
This is a great and very easy quick bread that the entire family will enjoy. Just like the banana bread, you can eat it warm out of the oven, or toast any leftovers for breakfast the next morning. As with any quick bread, this recipe can be converted into 12 muffins, just decrease the baking time to 30 minutes. Remember, the use of vinegar with baking soda is a vegan baking trick. It gives a quick rise that helps compensate for the lack of egg used. The key to it working is to add the vinegar at the last moment and put in the oven as quick as possible. Unlike baking powder, baking soda has one rise.
Reader Q&A:
Q: Is the vinegar a must for ingredients? I would also like to leave out the rasins, would that effect the breads baking/rising? Thank you. A: Vinegar is a must — it activates the baking soda to make it rise without the addition of eggs. Raisins are optional.
Q: I asked a question on the rate the recipe section so apologies. I was curious if the texture is supposed to be super chewy/rubbery. I’m new to low-pro cooking so wasn’t sure if this was a normal thing or if maybe I was doing something wrong. I replaced the wheat starch with arrowroot starch because I couldn’t find wheat starch anywhere and the oil with applesauce. The flavor is delicious! A: No. The texture is supposed to be nice and soft. You cannot replace wheat starch with arrowroot — it has different baking characteristics. On the In Our Pantry section, there is a list of resources for the wheat starch. Also, I would highly recommend making the recipe as directed the first time and then trying to substitute some of the oil with applesauce, so you know how the taste and texture should be and have a basis of comparison. Good Luck next time around! — Brenda
Q: Is the vinegar a must for ingredients? I would also like to leave out the rasins, would that effect the breads baking/rising? Thank you. A: Vinegar is a must — it activates the baking soda to make it rise without the addition of eggs. Raisins are optional.
Q: I asked a question on the rate the recipe section so apologies. I was curious if the texture is supposed to be super chewy/rubbery. I’m new to low-pro cooking so wasn’t sure if this was a normal thing or if maybe I was doing something wrong. I replaced the wheat starch with arrowroot starch because I couldn’t find wheat starch anywhere and the oil with applesauce. The flavor is delicious! A: No. The texture is supposed to be nice and soft. You cannot replace wheat starch with arrowroot — it has different baking characteristics. On the In Our Pantry section, there is a list of resources for the wheat starch. Also, I would highly recommend making the recipe as directed the first time and then trying to substitute some of the oil with applesauce, so you know how the taste and texture should be and have a basis of comparison. Good Luck next time around! — Brenda
