Vegan pumpkin chip bread (with Just Mayo)
In case two posts in a row wasn't hint enough, I've been a little bedazzled by pumpkin and chocolate lately. I almost added cocoa powder to this quick bread, but the pull of fall's signature, pure pumpkin spiciness won out. What better compliment can a girl give a gourd than approval that resonates that bit more heartily without chocolate?
What I love the most about pumpkin...I guess there is no "most". There's the power-packed nutrition, the silky smooth natural sweetness, the creamy way it bulks up a chili or makes the most gorgeous stand-alone soup. The way the shell becomes a bowl, and the seeds a crunchy snack. It's "The Giving Tree" without all the layered guilt and remorse. And they're so darn friendly. Who can help but smile in a pumpkin patch?
This quick bread used 1/3 cup pure maple syrup for a large loaf plus a mini, but I think it could have pulled off 1/4 cup just as easily, and personally I would probably have been happy with none at all. I'd probably have swapped the almond milk for orange juice, though, if that was the case. It also used 1/2 cup vegan mayonnaise, which was almost coconut oil, because generally speaking I really dislike mayo. This didn't use just any mayo, though, it was Just Mayo, from Hampton Creek.
I just discovered Just Mayo unwittingly at Whole Foods. Hampton Creek's mission is mission is to produce healthy, sustainable and affordable food products. Personally, the mere word "mayonnaise" can turn my stomach a tad. There's probably a childhood memory or two that plays a role in that. But knowing a product is preservative free, all natural, and put out by a company dedicated to health, positive change, and the planet makes all the difference. Apparently, Hampton Creek has has been a bit under fire, because mayonnaise by definition requires eggs. But egglessness isn't and issue for this pumpkin loaf. The Just Mayo adds a richness and moisture that mayonnaise is reputed to lend chocolate cake.
Vegan pumpkin chip bread
- 2 cups whole wheat pastry, spelt or gluten free flour blend
- 1 teaspoon baking powder
- 1 tsp baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
- pinch ground cloves
- 1/2 cup water
- 1/2 cup Just Mayo vegan mayonnaise
- 1/2 cup almond milk or non dairy alternative
- 1/3 cup pure maple syrup or sweetener of choice
- 1 cup pumpkin puree
- 2 tablespoons apple cider vinegar
- 2 tsp vanilla
- 1/2 cup dark chocolate chips
- Mix together the flour, sugar, baking soda, and spices in a medium-sized bowl. In a separate, larger bowl, blend together the water, mayonnaise, maple syrup, pumpkin, and vanilla. Once the wet in ingredients are well incorporated, add in the dry ingredients. Mix with your hand mixer until just mixed, making sure you’ve scraped down the sides of the bowl as you go.
- Pour the batter into a loaf pan coated with cooking spray cake pan. Bake in a preheated 350 degree F oven for 25-30 minutes. When a toothpick inserted into the center of the cake comes out dry, its done.