added this 18 years ago
Stroke of Midnight Pumpkin Bread
What you need:
1 1/3 cups, sugar
1/3 cup shortening
1/2 cup applesauce
1 cup pumpkin
1 2/3 cups flour (I use a combo of wheat and soy)
1/4 teaspoon baking powder
1 teaspoon baking soda
dash salt
dash nutmeg
dash cloves
dash cinnamon
dash ginger
1/3 cup water
What you do:
1. Preheat the oven to 350 degrees F. Beat the vegan sugar, shortening and applesauce until light and fluffy or well mixed. Stir in the pumpkin. Grease and flour a bread pan.
2. Sift together the flour, baking powder, baking soda, salt and spices. Add the wet ingredients and water to flour mixture, alternatively.
3. Spoon into prepared bread pan. Bake about 45 minutes-1 hour or until done.
Preparation Time:
Cooking Time:
Servings:
8
Recipe Category:
SO HOW'D IT GO?
I added a cup of water logged raisins, and my homemade GF mix: white rice flour, blue born flour, and chickpea flour. It seamed too wet so I added 1/4 cup ground flax seeds. I turned off the oven and let it sit a while. It went well buried under granny smith applesauce.
very good :D looks like bread, tastes like cake! cooked in the oven for around 70- 75 minutes but well worth the wait :)
I made this yesterday and its already half gone. I was amazed how well it turned out; it's very moist and flavorful. I doubled up on the spices and substituted half the sugar for honey. delishhhhh!
Just to add, it cooked for about 65 minutes.
This recipe is good! I did substitute oil for the shortening and didn't have any ground ginger but other than that stayed loyal to the recipe. Two thumbs up from my kiddos and me,
so I found out on the flax councils website that you can subsitute some or all of the fat in a recipe. I figured this is a good time to try it and see. I made the recipe as specified except I instead of a 1/3c shortening I added a little less than a cup of flax meal. (they say its a 3:1 ratio of flax to fat for the exchange- also that things tend to brown faster) I added some vanilla and used almond milk instead of water at the end. SInce I had a little less than 1/2 c applesauce I did fill it up with oil so there was maybe a tbsp or so in it. The batter was really yummy and its in the oven now. Ill let you know!
This is only like the best thing ever. I made it with fresh pumpkin (my first time using fresh instead of canned and I love it) just this morning and I can't stop cutting off slices to eat. By the time my boyfriend gets home it'll likely be already half gone. Its just so good! I followed the recipe nearly exactly, just added more pumpkin since I love me some pumpkin. I used ginger, nutmeg, cloves, cinnamon and "apple pie spice" and it is absolutely heavenly.
I will definitely be making it again! (especially since mine will be gone before tonight :) )
My husband, my two young children and I loved this bread. We are vegetarians, and I have made the non-vegan version of this many times. Surprisingly, we did not miss the eggs, the milk or the butter that is in the standard recipe. I will definitely make this recipe again. I did make a few minor changes to the recipe. Instead of shortening, I used 1/3 cup of canola oil. Also, I used 1 cup of white sugar and 1/3 cup of brown sugar. I used 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves. I had to cook my bread for 60 minutes. Enjoy!
It takes a VERY long time to bake, but this is my signature dish. And I add a little extra pumpkin...
I brought leftovers to work months ago and they didn't stop bugging me until I made more. I made this for my boyfriend and sent it to him when he was in military training. Now he's my fiance and when I ask him why he loves me, he says "pumpkin bread." Come on. I am obviously a proponent of this recipe. So yummy!
very very tasty & easy to make! between myself & some friends i think the loaf lasted all of a half hour.
however- i also found i had to bake it for about 70 minutes, so the inside wasn't too moist.
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