Guest guest Posted March 14, 2006 Report Share Posted March 14, 2006 This was altered to make it vegan. The bread comes out really moist this way. It is also very spicy and everyone who has tried it likes it. I love this group. Seeing posts that don't involve meat or attacking others is very refreshing. Vegan Pumpkin Applesauce Bread Depending on your oven's actual temperature, you may need to bake this bread longer than the specified time. If you pumpkin puree is out of season, use winter squash (like butternut or acorn) instead. INGREDIENTS: • 3 cups all-purpose flour • 3 teaspoons ground cinnamon • 2 teaspoon baking soda • 2 teaspoon salt • 2 teasoon ground ginger • 1 teaspoon ground nutmeg • ½ teaspoon ground cloves • ½ teaspoon baking powder • 1 tsp vanilla • 2/3 cup water or soy milk • ¾ c unsalted vegan margarine • 2 2/3 cup granulated sweetener • ¾ c unsweetened applesauce • 2 cup pumpkin purée (can also use cooked mashed winter squash or sweet potatoes) • 1 cup coarsely chopped walnuts or pecans (optional) • 2/3 cup dried cranberries (optional) PREPARATION: Position rack in the lower third of the oven. Preheat the oven to 350°F. Grease 2 9x 5-inch (8-cup) loaf pan. Whisk together dry ingredients in large bowl. Combine water (or soy milk) and vanilla in a large measuring cup. In a food processor, beat margarine until creamy, about 30 seconds. Gradually add sugar and beat on high speed until lightened in color and texture, 3 to 4 minutes. Add applesauce and pumpkin puree and beat on low speed until just blended. Transfer to the flour bowl slowly stirring and alternating with the water/vanilla mixture stirring the whole time. Fold in nuts, raisins and/or dates if desired. Scrape the batter into the pan and spread evenly. Fill pans only ¾ full so they have room to rise while baking. Bake until a toothpick inserted in the center of the bread comes out clean, about 1 1/4 hours. Let cool in the pan on a rack for 10 minutes before unmolding to cool completely on the rack. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2006 Report Share Posted March 14, 2006 Greetings, Nice recipe! I was " double-checking " this amount: " 2 2/3 cup granulated sweetener " Is it 2 & 2/3 cups? Or, 2/3 cup? Thanks, Danamarie > > This was altered to make it vegan. The bread comes out really moist > this way. It is also very spicy and everyone who has tried it likes > it. I love this group. Seeing posts that don't involve meat or > attacking others is very refreshing. > > Vegan Pumpkin Applesauce Bread > Depending on your oven's actual temperature, you may need to bake this > bread longer than the specified time. If you pumpkin puree is out of > season, use winter squash (like butternut or acorn) instead. > INGREDIENTS: > • 3 cups all-purpose flour > • 3 teaspoons ground cinnamon > • 2 teaspoon baking soda > • 2 teaspoon salt > • 2 teasoon ground ginger > • 1 teaspoon ground nutmeg > • ½ teaspoon ground cloves > • ½ teaspoon baking powder > • 1 tsp vanilla > • 2/3 cup water or soy milk > • ¾ c unsalted vegan margarine > • 2 2/3 cup granulated sweetener > • ¾ c unsweetened applesauce > • 2 cup pumpkin purée (can also use cooked mashed winter squash or > sweet potatoes) > • 1 cup coarsely chopped walnuts or pecans (optional) > • 2/3 cup dried cranberries (optional) > PREPARATION: > Position rack in the lower third of the oven. Preheat the oven to > 350°F. Grease 2 9x 5-inch (8-cup) loaf pan. > > Whisk together dry ingredients in large bowl. Combine water (or soy > milk) and vanilla in a large measuring cup. > > In a food processor, beat margarine until creamy, about 30 seconds. > Gradually add sugar and beat on high speed until lightened in color > and texture, 3 to 4 minutes. > > Add applesauce and pumpkin puree and beat on low speed until just > blended. Transfer to the flour bowl slowly stirring and alternating > with the water/vanilla mixture stirring the whole time. > > Fold in nuts, raisins and/or dates if desired. > > Scrape the batter into the pan and spread evenly. Fill pans only ¾ > full so they have room to rise while baking. Bake until a toothpick > inserted in the center of the bread comes out clean, about 1 1/4 > hours. Let cool in the pan on a rack for 10 minutes before unmolding > to cool completely on the rack. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 Hello, This recipe has been doubled twice and played with, hence the strange numbers. It is 2 & 2/3 cups, but this number can be varied to taste. The bread holds together and rises quite well altering a number of ingredients, so I generally just play with it each time to get the taste I'm craving at that moment. This way it comes out pretty sweet, like a dessert. Peace, Faith , " das4145 " <asenat45 wrote: > > Greetings, > > Nice recipe! I was " double-checking " this amount: " 2 2/3 cup > granulated sweetener " Is it 2 & 2/3 cups? Or, 2/3 cup? > > Thanks, Danamarie > > > > > This was altered to make it vegan. The bread comes out really > moist > > this way. It is also very spicy and everyone who has tried it > likes > > it. I love this group. Seeing posts that don't involve meat or > > attacking others is very refreshing. > > > > Vegan Pumpkin Applesauce Bread > > Depending on your oven's actual temperature, you may need to bake > this > > bread longer than the specified time. If you pumpkin puree is out > of > > season, use winter squash (like butternut or acorn) instead. > > INGREDIENTS: > > • 3 cups all-purpose flour > > • 3 teaspoons ground cinnamon > > • 2 teaspoon baking soda > > • 2 teaspoon salt > > • 2 teasoon ground ginger > > • 1 teaspoon ground nutmeg > > • ½ teaspoon ground cloves > > • ½ teaspoon baking powder > > • 1 tsp vanilla > > • 2/3 cup water or soy milk > > • ¾ c unsalted vegan margarine > > • 2 2/3 cup granulated sweetener > > • ¾ c unsweetened applesauce > > • 2 cup pumpkin purée (can also use cooked mashed winter > squash or > > sweet potatoes) > > • 1 cup coarsely chopped walnuts or pecans (optional) > > • 2/3 cup dried cranberries (optional) > > PREPARATION: > > Position rack in the lower third of the oven. Preheat the oven to > > 350°F. Grease 2 9x 5-inch (8-cup) loaf pan. > > > > Whisk together dry ingredients in large bowl. Combine water (or soy > > milk) and vanilla in a large measuring cup. > > > > In a food processor, beat margarine until creamy, about 30 seconds. > > Gradually add sugar and beat on high speed until lightened in color > > and texture, 3 to 4 minutes. > > > > Add applesauce and pumpkin puree and beat on low speed until just > > blended. Transfer to the flour bowl slowly stirring and > alternating > > with the water/vanilla mixture stirring the whole time. > > > > Fold in nuts, raisins and/or dates if desired. > > > > Scrape the batter into the pan and spread evenly. Fill pans only ¾ > > full so they have room to rise while baking. Bake until a > toothpick > > inserted in the center of the bread comes out clean, about 1 1/4 > > hours. Let cool in the pan on a rack for 10 minutes before > unmolding > > to cool completely on the rack. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2006 Report Share Posted March 16, 2006 > • 3 teaspoons ground cinnamon .. . . > • 2 teasoon ground ginger > • 1 teaspoon ground nutmeg > • ½ teaspoon ground cloves Lovely lovely selection of spices here! And I love things made with pumpkin or squash - interesting how they work so well for sweet AND savoury. Thanks a bunch!!! Love, Pat Quote Link to comment Share on other sites More sharing options...
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