Lately, whenever I know I will see my brother, I like to bring him and his family a baked good. This time, I was inspired to make a pumpkin based sweet that was relatively quick and easy to make. Because my nephew has a dairy allergy, I searched for some delectable vegan options and stumbled upon Isa Chandra’s Super Moist Pumpkin Bread. The recipe looked pretty straight forward, so I headed out to the local grocery store and picked up the items.
Unfortunately, I couldn’t find pumpkin puree, so I had to make my own. First rule of thumb, if you have never cooked with pumpkins, please be mindful that there are two types sold in the store: the ones you carve and put out for decoration around Halloween and sugar pumpkins (the ones you cook with).
Making pumpkin puree is relatively simple. You cut the pumpkin in half and place it on a cooking sheet covered with aluminum foil that has been rubbed with canola or olive oil and then bake the pumpkin halves at 400 F until they are soft to the touch (approximately 45 minutes to an hour):
Then you remove the skin and place the pumpkin in a bowl and mash it until it is smooth.
Then I stored this in a Tupperware until the next day when I made the pumpkin bread. If you want to make the bread on the same day, let the puree cool before using it.
My brother and sister-in-law loved this bread. My nephew didn’t even want to try it. Apparently, he would have preferred me to make bread because that is the only baked good he likes.
Doesn’t the bread look tasty? I highly recommend you try it.
Here’s the recipe:
The bread gets its name Super Moist from the addition of an unusual ingredient: coconut milk! This bread is so good that most people (even vegans) don’t believe that it’s vegan.
(2) 8″ x 4″ loaf pans
1 cup chopped walnuts
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2/3 cup flaked coconut
1. Preheat oven to 350 degrees F. Grease and flour two 8″ x 4″ loaf pans.
2. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.
3. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
4. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.