makes 1 9×5 loaf
The weather is finally getting fall-like! Rather than being 70-80˚F like it was last week, today’s high was 55˚ and I’m not sure if it even reached that. Although I’m super sensitive to the cold and it sucks me of so much energy, at least everything is feeling a bit more festive. The yellow aspen leaves are absolutely stunning and if it weren’t for school I’d be in the trees all day long snapping their picture.
On a different note, I have some big news. The other night I went to see Cowspiracy for my environmental science class. I really urge you to go to the website and watch the movie because it’s so important. Even if you don’t change your eating habits, I think it’s good for everyone to know the facts and be educated. Anyway, because of this movie I am going to go vegan for a month (starting on Wednesday, October 1) and see how it goes from there.
I’m doing this vegan thing mostly for the environment and to reduce my carbon footprint. I’m really excited about it because not only will I be helping our environment, I get to try awesome new vegan food/recipes. I know it will be a huge challenge, but I’m trying to focus on what I can eat rather than what I cannot.
With the help of 7 Day Vegan, Minimalist Baker, Cookie + Kate, Oh She Glows, and Healthy Happy Life, and more I’m going to thrive this month! I’m super excited but the only thing I’m worried about is judgement. I’m not going to try and convince people to be vegan or judge them by how they eat, so they should not judge me.
Well, let’s get to this awesome pumpkin-y, crunchy, chewy, absolutely delicious pumpkin walnut bread. And, yes, it’s vegan!
Let’s get going!
What you’ll need:
1 1/2 flax-eggs*
1/4 cup ripe banana, mashed (about 1/2 of a medium banana)
3/4 cup 100% pumpkin puree
1/4 cup maple syrup or agave or honey (if not vegan)
1/4 cup brown sugar
2 tablespoons coconut oil, melted
1 tablespoon olive oil
1 cup whole wheat pastry flour
1/3 cup oat flour*
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1 teaspoon freshly grated ginger
1/2 cup unsweetened almond milk
1/2 cup walnuts
Preheat an oven to 350˚F and grease and flour a 9×5 inch loaf pan.
Mix together the flax-eggs, banana, pumpkin, maple syrup, brown sugar, and oils on high until the sugar stops making a grinding sound. In a different bowl, combine the flour, oat flour, baking soda, cinnamon, cardamom, allspice, and ginger. Mix together and then slowly add the dry ingredients to the wet ingredients. Mix on low just until everything is damp. Slowly add the almond milk and mix until everything is incorporated but DO NOT over-mix. Gently fold in the walnuts. It is okay if there are still lumps in the mixture.
Pour the batter into the sprayed and floured pan and place in the preheated oven. Bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean. Allow the bread to cool in the pan for 20 minutes, then transfer to a cooling rack. Eat and enjoy!
The bread can be stored in an airtight container at room temperature for up to 4 days…if you have some leftover after that, transfer to the refrigerator for up to 5 more days!
-To make 1 1/2 flax-eggs combine 1.5 Tbsp of flaxseed meal and 4 Tbsp water. Allow to sit for 5 minutes then use in the recipe!
-To make oat flour: measure your oats, put them in a high speed blender and blend until the oats turn into a fine meal. Bam! Flour!
-Add raisins or chocolate chips (vegan!) for a sweeter bread
Recipe adapted from Minimalist Baker