Vegan Pumpkin Bread that will Blow You Away!
| November 06, 2016
In Coffee and Convo
Featured Recipe: Dairy-free Maple Pumpkin Bread
Adjusting the Thanksgiving menu to accommodate my families’ dietary choices can be challenging. Currently, three of my family members are meat, dairy and honey-free. So adapting the veggies are the easy part- leave off the cheese, take out the bacon, steam some plain, roast them with a little olive oil and sprinkle of sea salt- lots of alternatives there. The turkey is safe and will be at the other end of the table-their concession to my choices. But baked goods, that's a whole other challenge. No eggs, no butter, no honey. Wow!
The last thing I want to do is cook separate meals. Quick breads are an answer to breakfast, tea, snack and even dessert options. So I've been testing a lot of dairy-free quick bread recipes from various sources. Frankly they are disappointing, at best. Surely they don’t have to be so bland, flat and dry! After numerous attempts I have finally created a Maple Pumpkin Bread that matches my family members’ dietary choices without compromising the taste or texture.
I decided a pumpkin bread theme would fit the bill and give me a sure-fire moist result. I also used a combination of their dietary friendly sweeteners including maple syrup to give it depth. I couldn't resist reaching for my pumpkin pie spice blend since all the spices and flavors are so conveniently packaged together. (See the cooks note if you cannot find pumpkin pie spice blend in your grocery store for individual spice measurements.) To keep it as low fat as possible, I used a cup of applesauce and only one half-cup vegetable oil for two loaves.
Here's a pumpkin bread that everyone can enjoy. Each person has to make their own dietary choices on what they believe is right for them. I’m thankful there’s plenty of commonality so we don’t have to focus on the differences at least when it comes to the pumpkin bread this year! Happy Thanksgiving.
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