Friday, March 24, 2017

Vegan Pumpkin Molasses Bread

I finally created a pumpkin bread recipe that I'm happy with. Unlike my previous attempts, which were usually too crumbly, this loaf is dense, moist and soft. Thanks to the molasses, it tastes like a cross between a lightly sweet quick bread, gingerbread, and Eastern European black bread.

It's refined sugar-free, dairy-free, and egg-free, making it vegan and baby friendly. (Mira is currently intolerant to dairy and allergic to eggs (and also nuts), like many babies.) The molasses also provides a little iron (especially if you use unsulphured blackstrap molasses), which is a nutrient that babies and vegans need to make sure they get enough of.

I used to think quickbreads weren't that healthy, but they make a good snack for babies, since this has vegetable, grains, and a good dose of healthy fat from the coconut oil all baked together in an easy to serve package. I like to slice my quickbreads and freeze them so I can pop a slice in the toaster as needed, and this holds up to that just fine. Enjoy!

Vegan Pumpkin Molasses Bread
1 cup pumpkin puree
1/4 cup molasses
1/4 cup maple syrup
1/2 cup soy milk
1/2 cup coconut oil
1 flax egg - (combine 1 tbsp ground flax seed and 3 tbsp water and let sit for at least 5 minutes, or even overnight)

2 1/4 cups flour (I used King Arthur white whole wheat flour, but you could also try whole wheat pastry flour, or a combination of all purpose and whole wheat flour)
2 tbsp ground flax seed
1 cup rolled oats
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon (optional)
1 tsp ginger (optional)

Preheat oven to 375. Combine wet ingredients. (To avoid coconut oil clumping in the batter, either allow the other wet ingredients to come to room temperature before combining, or use a beater or mixer of some sort.) Dump dry ingredients on top and stir to combine. Bake for about 50 minutes until knife inserted comes out clean.