Empty My Fridge
The best pumpkin bread you'll make this fall
Ingredients
- Pumpkin1 ¼ cups
- Vegetable oil½ cups
- Brown sugar1 cup
- Sugar½ cups
- Soy milk¾ cups
- Apple cider vinegar1 tbsp
- Vanilla2 ¼ tsp
- Flour2 ¼ cups
- Baking powder1 ½ tsp
- Baking soda1 tsp
- Salt½ tsp
- Cinnamon · ground2 tsp
- Clove · ground¼ tsp
- Nutmeg · ground¼ tsp
- Ginger · ground½ tsp
- Milk½ tbsp
- Chocolate chip¾ cups
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x5-inch loaf pan.
- In a large bowl, whisk the soy milk and apple cider vinegar and let stand about 5 minutes to curdle.
- In another bowl, whisk together the flour, baking powder, baking soda, salt and all the spices.
- To the soy milk mixture, add the pumpkin purée, oil, brown sugar, white sugar and vanilla, and whisk until well combined and the oil is fully mixed in.
- Add the dry ingredients to the wet in about 3 batches, stirring between additions without overmixing.
- If using, gently fold in the chocolate chips.
- Pour the batter into the pan and bake on the middle rack for 55-65 minutes, adding extra time in 5-minute increments if needed. It is done when it springs back when gently pressed and a toothpick in the center comes out clean or with just a few moist crumbs.
- Cool in the pan for about 15 minutes, then move to a wire rack to cool completely.
- Optional glaze: once completely cool, sift the powdered sugar into a bowl, add the plant milk and vanilla and whisk until smooth. Drizzle over the loaf and let set for up to 30 minutes.
Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.
More recipes with
GingerMilkBrown sugarChocolate chipPumpkinSoy milk
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