I had some leftover pumpkin puree and thought I would make some pumpkin bread for my dad. He's a big fan of banana bread but he can't have bananas for a week or two, so i thought pumpkin bread might be a good alternative.
To make this loaf, i simply used my banana bread recipe and substituted pumpkin puree for mashed banana.
In a large bowl, or the mixing bowl of a stand mixer, place
1 and 2/3 cups of all-purpose flour
1/2 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of ground nutmeg
1/2 cup of vegan-friendly sugar
1/2 cup of chopped dried cranberries (or any other dried fruit)
1/2 cup of chopped walnuts (or pecans)
Flour in the mixing bowl
Next comes the sugar
Give these ingredients a quick stir to blend them
In another large bowl, place
1 and 1/4 cups of pureed pumpkin
Egg replacer of your choice
3 tablespoons of canola oil
The Pumpkin puree
Stir these ingredients together
Pour the wet ingredients into the dry ingredients and stir until they are well-combined. You can use a stand mixer if you like, and I would have done so had i been at home, but this batter mixes up easily by hand.
Prepare a loaf pan according to your preferred way (I spritzed my loaf pan with canola oil.)
Carefully spoon the batter into your loaf pan, and place it on the middle shelf of the oven. Oven temperatures can vary greatly I have found. This loaf takes about 50 minutes to cook. I set the timer for 45 minutes and tested it. It needed five more minutes.
Your loaf is done when a toothpick inserted in the centre comes out clean and dry.
Allow your loaf to cool in the pan on a wire rack for about ten minutes, then carefully slide it out of the pan to continue cooling on the wire rack. When the loaf is perfectly cool, you can wrap it in waxed paper. It will keep nicely, if wrapped, for a few days.