I figured I would throw out one last pumpkin recipe before getting into the Christmas baking season. This recipe makes one of the moistest loafs I have ever tried (and it's also vegan)! It's not too sweet and it has a perfectly spiced pumpkin flavour, so it's perfect for breakfast or to enjoy with an afternoon coffee. If you like your baking on the sweeter side then I would recommend adding in the optional white or milk chocolate chips!
1 and 1/2 cup pumpkin puree
2 Tbsp. lemon juice, divided use
1/3 cup soy or almond milk, or regular milk
1/2 cup agave or pure maple syrup
1 tsp. vanilla extract
2 cups whole wheat or all purpose flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/2 tsp salt
2 Tbsp. pepitas (pumpkin seeds)
1/2 cup white or milk chocolate chips, or chopped pecans (optional)
Preheat the oven to 350 degrees F and spray a loaf pan with non-stick cooking spray, or grease with margarine.
In a small bowl, mix the soy or almond milk with 1 Tbsp. of lemon juice and allow it to sit for about 10 minutes, until the milk curdles. In a large bowl, combine the pumpkin puree with the remaining lemon juice, the curdled milk, and agave or maple syrup. Stir to combine.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips or nuts if using. Do not over mix the batter or your loaf will be tough and rubbery.
Pour the batter into the prepared pan and sprinkle the top with the pepitas, gently pressing them into the batter so they will stick. Bake for 40-50 minutes, or until a toothpick inserted in the top of the loaf comes out clean with a few crumbs attached. Cool on a wire rack before removing from the pan to cut and serve.
*Recipe by Brooke McMillan