Well hello there.
Let’s recap November-thus-far, shall we? The Whole Life Challenge ended, I had my photoshoot, and then, with nothing in the near future to look good for, I dove face first into deep dish after deep dish of cheese pizza and regret.
Unfortunately, with Christmas rapidly approaching – and therefore plans of wearing a rather slinky floor-length black silk dress, not to mention a bikini when the manfriend I finally escape the never-ending rain (we’re headed to Southeast Asia for Christmas) – it’s probably time to crawl out of that deep dish.
Unfortunately, because, melted cheese.
But, partly because salads suck (seriously), and mostly because I’m not ready to give up on baking and gluten and sugar yet, pumpkin loaf.
Pumpkin is generally considered a vegetable, right?
Vegan Pumpkin Loaf
one cup canned pumpkin (not pumpkin pie mix)
half cup unsweetened almond milk
half cup canola oil
two tablespoons molasses
half cup sugar
half cup brown sugar
one cup all purpose flour
three quarters cup pastry flour
one tablespoon baking powder
quarter teaspoon salt
half tablespoon ground cinnamon
half teaspoon ground or freshly grated nutmeg
half teaspoon ground ginger
quarter teaspoon ground cloves
two thirds cup pecan bits
Preheat oven to 375 degrees Fahrenheit. Grease a loaf pan (or a brownie pan, or line a muffin tin – whatever you want) and set aside.
Stir together canned pumpkin, almond milk, oil and molasses until reasonably well combined (the oil won’t really want to mix; no worries). Stir in sugars and mix some more.
Sift in dry ingredients, and stir gently until just combined. Fold in pecan bits. Please don’t over mix!
Pour into the loaf pan (or whatever you’re using) and bake until an inserted toothpick comes out clean – I start checking around 40 minutes. Muffins usually take around 20 minutes.