Review: Pumpkin Spice Bread (Forks over Knives – The Cookbook recipe)

This is a great cookbook and it gave me a lot of ideas to play with when preparing vegan dishes. The bread was delicious, but a bit dry. I recommend adding a 1/3 cup of earth balance butter to the mix to give it more moisture. Best served with fruit and coffee in the morning, cheers!

2 cups whole wheat flour

2 tsp. baking powder

1 tsp. baking soda

2 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. ground all spice

1/8 tsp. ground cloves

1 15 ounce can of pumpkin puree or 2 cups

½ cup 100% pure maple syrup

1/3 cup apple butter

1/3 cup earth balance butter (recommended)

1 tsp. pure vanilla extract

½ cup golden raisins, optional

½ cup chopped walnuts, optional

1.      Preheat the oven to 350 degrees F. Have an 8x4-inch nonstick baking pan ready.

2.      In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, all spice, and cloves.

3.      In a separate bowl, vigorously mix together the pumpkin, maple syrup, (earth balance butter), apple butter, and vanilla.

4.      Pour the wet mixture into the dry mixture and combine until everything is evenly moistened. If using raisins and walnuts, fold them into the batter.

5.      Spoon the batter into the prepared loaf pan.  Bake for 50-6+0 minutes or until a knife inserted through the center comes out clean.

6.      Remove the pan from the oven and let the bread cool for at least 30 minutes, then run a knife around the edges and carefully invert the loaf onto a cooking rack. Be sure it is fully cooled before slicing.