Jocelyn Krasner We are ever-so-slightly food-obsessed in the Alembika showroom, each of us in our own little ways, which blend well (unless you are trying to give up cheese). We nosh. We share salads. Yael always puts out healthy treats from Rami’s coffee shop downstairs, studded with nuts and dates or infused with matcha. We often combine what we concoct at home or pick up en route to the office into a sweet buffet of lunch options. And, we are charcuterie board lovers. So when haven’t planned for lunch, there is inevitably a plethora of cheeses, crackers, nuts, olives and more in the showroom kitchen that can be spread out into an impressive nibble fest. If you work on our small local team or simply visit the showroom on any given day, likely, you will not leave hungry.
Now that Autumn has officially arrived, pumpkin themed recipes have, too. Claire made delicious pumpkin chocolate chip cookies that disappeared before lunchtime. It inspired me to make pumpkin bread… I haven’t gotten to it yet, but I did gather the ingredients, which patiently await the window of time to get baking. I’ve been using this recipe for years and it always comes out great!
This pumpkin bread is a comfort food you’ll enjoy anytime—for breakfast, with tea and for dessert (it’s delish on its own, but for a super-indulgent treat, add vanilla ice cream… I won’t tell). It’s perfectly moist and so delicious, non-vegans will gobble it up, too. The recipe uses pumpkin puree, which is everywhere this time of year and loaded with healthy fiber. But skip the pumpkin pie version; make sure you get 100% pure unadulterated pumpkin, so you can control spices yourself. Gluten-free? No problem. Just replace the AP flour with GF AP flour.
Vegan Pumpkin Bread
Yields 1 loaf. Adapted from a recipe by “Nora Cooks.”
Ingredients
- 1 tablespoon ground flaxseed
- 2-1/2 tablespoons water
- 15-ounce can pumpkin puree
- 1-1/4 cups brown sugar
- 1/2 cup olive oil
- 1/4 cup oat or almond milk
- 1-3/4 cups all-purpose flour, regular or gluten-free
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon + 1/4 teaspoon each: nutmeg and clove
Instructions
- Preheat oven to 350 and grease your loaf pan with olive oil
- In a small bowl, make your “flax egg” by combining ground flaxseed and water; set aside to thicken
- In a large bowl, whisk until smooth: pumpkin, brown sugar, olive oil and flax egg
- Add flour, then remaining dry ingredients and stir gently, folding until just combined; don’t over-mix
- Pour into prepared loaf pan and bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean
- Cool in the pan for 10-15 minutes, then transfer loaf to a rack to cool completely for easier slicing (if you have the patience to not dive right in)
I love this bread as is, but it is also delicious with additions… Feel free to sprinkle the top with pepitas for a little crunch… You may also wish to mix in chopped walnuts, pecans, raisins or cranberries—or make muffins instead of a loaf. Enjoy!
