Sunday, November 20, 2011

Pumpkin Bread

It is really hard to believe that my last post was a month ago! I am really bad about updating this lately, I guess trying to get settled into the house and a ton of other things on top of that are the cause. I'm terribly sorry! To make it up to you, I am posting about some seriously tasty bread for you fine folks. Vegan cinnamon cream cheese bread. Oh, what a delicious mouthful! I doubled the recipe for the bread and made two loafs.

Pumpkin Bread (Makes 1 loaf)

1 3/4 C flour
1 TS baking soda
1/2 TS baking powder
1/2 TS salt
2 TS cinnamon
1 C pure pumpkin puree
1/2 C canola oil
3 TB dairy free milk or water (I used vanilla almond milk)
Mini chocolate chips for topping (optional)

Cinnamon Mixture

1 1/2 TS sugar
1 1/2 TS brown sugar
2 TB cinnamon

Cream Cheese Mixture

1 8oz container Tofutti Better Than Cream Cheese
2 TB Maple Syrup
1 TS pure vanilla

Preheat oven to 350°F. Grease and flour a loaf pan. To make the cinnamon mixture, simply whisk together all the ingredients - 3 tb sugar and 2 tb cinnamon. To make the C.C mixture, beat all together until creamy. Set aside. For the bread - In a large bowl, mix together all the dry. In a small bowl, whisk together all the wet. Add wet mixture to dry; combine until just moistened. Pour half into prepared pan layer cinnamon mixture on top. Then the cream cheese mixture on top of the cinnamon mixture.

Finally top with remaining pumpkin batter and bake for 50-60 minutes or until top is browned and a toothpick inserted in the center comes out clean.

Let cool 10 minutes; Gently loosen bread from sides of pan using a butter knife, then invert onto a wire rack. Enjoy!

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