>I will not claim this is healthy. In fact-it should probably be called Super-Fattening-Pumpkin Cake. I would also say this should be a “guest” recipe unless you have a super high metabolism. I fed all four of these to friends. No one believed it was vegan. The secret ingredient is the coconut milk. The fat in the coconut milk really makes this bread moist!
This recipe makes four mini loaves or one regular sized loaf.
Pumpkin Bread (cake in loaf form!)
1 c all purpose flour
3/4 c whole wheat flour
1 c brown sugar
1/3 c white sugar
1 t baking soda
1/2 t salt
2 t pumpkin pie spice
1/3 c chocolate chips
1/2 c brazil nuts, chopped, toasted
1 c pumpkin puree
1/2 c canola oil
1/3 c full fat coconut milk (do not sub light OR So Delicious)
Preheat oven to 350. When it’s preheated toast your brazil nuts for 8 minutes. Grease and flour your pan(s). Combine all dry ingredients in a large bowl and set aside.
In a smaller bowl combine your wet ingredients until completely smooth.
Add your wet ingredients to your dry ingredients and stir until just combined. Pour into pan(s). If you’re baking mini loaves, bake for 50-55 minutes. If you’re baking one regular loaf, bake for 75 minutes.
When you remove the bread from the oven, cover with foil and let the bread “steam” for ten minutes, then uncover.
Once the bread has steamed, make your glaze. The recipe below is enough to glaze the bread-not cover it in frosting. It’s unnecessary to have a lot of glaze on something so sweet.
Pumpkin Pie Spice Cream Cheeze Glaze:
1/3 of an 8 oz container of Tofutti Cream Cheeze
1/3-1/2 c powdered sugar
1/2 t vanilla
1 t pumpkin pie spice
Combine all ingredients well. It is not necessary to soften the cream cheeze first as Tofutti gets soft fairly quickly and is very easy to work with.
Remove pumpkin loaves (or loaf) from pan and top with glaze while it’s still warm.