Today's adventure in vegan cooking: Pumpkin Spice Bread. It is easy. It is tasty. It does not come with doll heads.
Pumpkin Spice Bread*
1 cup sugar
1/2 cup brown sugar, packed
1 cup canned pumpkin
1/4 cup canola oil (or apple sauce)
1/4 cup apple sauce
1/2 cup water
1 tablespoon Ener-G Egg Replacer mixed well with 4 tablespoons water
1 2/3 cups unbleached white flour
1 teaspoon soda
1 teaspoon cinnamon
3/4 teaspoon powdered ginger
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
1/4 - 1/2 cup chopped pecans or walnuts (optional)
Preheat oven to 350 F. Oil 1 regular sized loaf pan or 4 small ( approximately 3 1/2 X 5 1/2-inch) loaf pans or a dozen muffin cups.
Combine the wet ingredients in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the liquid mixture to the dry, and stir well. Stir in the nuts, if desired. Pour the batter into the pan(s) and place on the center rack of oven. Bake until a toothpick inserted in the middle comes out clean--about 15 minutes for muffins, 35 minutes for small loaf pans, and 60-70 minutes for one large loaf. Allow to cool before removing from pan. Makes 8 servings.
*recipe taken from blog.fatfreevegan.com