Success! And it tastes so good. Literally, that's some awesome bread.
I originally found this recipe on Post Punk Kitchen, then tweaked it to cut out some of the fat (substituting apple sauce) and add more flavor (yay ginger!). Here's the recipe I used as the starting point for today's pumpkin bread:
1 3/4 cups all-purpose flour
1 cup packed dark brown sugar
1/3 cup white sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 1/4 cups pumpkin puree
1/4 cup vegetable oil
1/3 cup coconut milk
1/2 cup apple sauce
Directions
1. Preheat oven to 350 degrees F. Grease and flour 8" x 4" loaf pan.
2. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, ginger, and cinnamon. Add the pumpkin puree, oil, coconut milk, and apple sauce, and mix until all of the flour is absorbed.
3. Bake for 1 hour in the preheated oven or until a toothpick inserted in the center comes out clean.
Today I substituted 1 1/3 cups sucanat for the brown and white sugar, used whole wheat pastry flour rather than all-purpose flour, and used coconut oil instead of vegetable oil. Simple, one-to-one substitutions.
The batter looked grainy and less fluid when it went into the loaf pan, since sucanat has a coarser texture than refined sugar. And because coconut oil is solid at room temperature, it didn't incorporate smoothly; I ended up with little chunks of oil in the batter. I crossed my fingers that the oil would melt quickly in the oven, and in it went.
During the first 20 minutes of baking, all I could smell was coconut. That was my biggest fear: that the coconut flavor would overpower the pumpkin. But in the last half hour of baking the pumpkin and spice smells came through.
The end result looks courser than usual on the outside. The top is usually smooth and a little glossy, but this loaf is rough on top. The texture inside, however, is almost exactly the same as my original recipe -- just a touch heartier.
The taste is amazing; it's complex, buttery and a little nutty with a hint of molasses. It's moist but not too heavy. Can't taste the coconut at all.
The one change I'd make would be to add another 1/4 cup of pumpkin, to pump up the moisture a little more.
2 comments:
I just had some success with a pumpkin spice bread I found here: http://blog.fatfreevegan.com/2006/12/pumpkin-spice-bread.html
I did only applesauce (no oil), and my middles are a bit goopey in the first batch (which was minimuffins!). We'll see how the bread comes out. The flavor is fantastic, though.
I like how your recipe used coconut milk, though. There's probably something good for you there.
Ooh, I love mini muffins! So fun. That looks like a tasty recipe.
I found that using sucanat, rather than sugar and brown sugar, reduced the moisture a bit -- maybe that would fix your goopey problem?
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