Wednesday, October 13, 2010

Pumkin Love

The time has come. 

Ahhh yes. The joy & excitement is overwhelming! 

My husband & kids get so excited when October rolls around & I make loaf after loaf of my perfectly delectable pumpkin bread! It seems like I cannot make enough to keep up with their demanding stomachs! & this year, we would like to share this recipe with you & your grateful tummies!!

-2 cups all-purpose flour
-1 1/2 cups whole wheat pastry flour
-1 heaping tbsp cinnamon
-1 heaping tsp allspice 
-1 tsp sea salt
-2 tsp baking soda
-1/2 tsp baking powder
-egg replacer for 4 eggs
-1/2 heaping cup Earth Balance at room temp
-2 cups Sucanat (or other vegan sugar)
-1 heaping cups applesauce
-1 can of canned pumpkin  (not pumpkin pie)
-1 1/2 tsp vanilla
-1/2 cup apple juice

1. Preheat oven to 375. 
2. Combine flours, cinnamon, allspice, salt, baking soda & powder in bowl. 
3. In a larger bowl, using a hand mixer, cream together the Earth Balance & Sucanat. Add in the egg replacer, applesauce, pumpkin & vanilla & combine well.

4. Add flour mixture into the wet ingredients & combine well. Throw in the apple juice & combine well yet again! 

5. You are going to have enough for 2 loaves - if you are blessed enough to have 2 ovens like me, you can bake both at the same time! Or pour 1/2 the batter in a loaf pan (filling up about 2/3 of the way) & bake for 35-40 minutes while putting the other 1/2 of the batter in the fridge then baking after the first loaf is done. When loaf is done, a fork will come out clean from the center. Now, eat & DIE HAPPY!