Post by Loupy on Oct 28, 2015 10:41:39 GMT -7
VEGAN PUMPKIN BREAD WITH BROWN SUGAR STREUSEL CRUST
From: Amy @ www.amynewnostalgia.com/
The bread is so soft and moist, you won’t miss the whole milk, butter or eggs one bit! Creamy Silk Almondmilk, thick pumpkin, and vegan butter alternative is what this bread so moist. The crusty top is what makes it extra delish, as the difference in texture from the soft cake to the crusty top is super addicting & just what I desire in a pumpkin bread. The streusel top is a buttery brown sugar concoction that is nice and hearty, not dry & crumbly like most streusels. It seeps into the bread a bit while it bakes and the result is just—MMM.
This recipe mixes up in a snap, as all ingredients but the flour and baking powder are combined together in one bowl. You then simply wisk in the dry ingredients, pour in a pan, and top with streusel.
Ingredients:
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup brown sugar (or coconut sugar)
1/3 cup coconut oil, melted (another plant-based oil can be substituted)
1/4 cup Unsweetened Silk AlmondMilk
2 tablespoons molasses
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
pinch of salt
1 cup plus 2 tablespoons all-purpose flour (can use wheat)
2 teaspoons baking powder
Streusel Crust
1/4 cup of vegan buttery spread or butter if you are non-vegan, softened
1/4 cup light brown sugar, packed
1/4 cup all-purpose flour
Directions:
Preheat oven to 375 degrees.
Grease & flour one 9×5 inch loaf pan.
Set aside.
Bread- in a large mixing bowl, combine all ingredient through salt & whisk to combine.
If coconut oil re-solidifys, no worries, a few small white clumps are ok.
Stir in the flour and baking powder until just combined, don’t over mix.
Batter is quite thick.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Streusel Crust – in a medium bowl, combine butter, brown sugar, 1/4 cup flour & toss with a fork until mixture combines and crumbs and clumps form.
This is a moist streusel, but if your seems very moist and is paste-like, add another 1-2 tablespoon flour, as needed to dry it out.
Evenly sprinkle the streusel topping over the top, using your fingers to break up large clumps in necessary.
Bake for about 40-44 minutes, or until center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
Allow bread to cool in pan, on top of a wire rack, for at least 30 minutes before turning out onto the rack to finish cooling completely.
Slice bread with a serrated knife in a sawing motion, going over any stubborn patches of the crust a few times, taking care to be gentle to not compress the loaf. Bread will keep airtight at room temperature for up to 1 week.
To freeze, wrap completely cooled loaf in plastic wrap, then place loaf inside a gallon-sized plastic zipped bag.
Bread will keep airtight in the freezer for up to 6 months
Enjoy!
From: Amy @ www.amynewnostalgia.com/
The bread is so soft and moist, you won’t miss the whole milk, butter or eggs one bit! Creamy Silk Almondmilk, thick pumpkin, and vegan butter alternative is what this bread so moist. The crusty top is what makes it extra delish, as the difference in texture from the soft cake to the crusty top is super addicting & just what I desire in a pumpkin bread. The streusel top is a buttery brown sugar concoction that is nice and hearty, not dry & crumbly like most streusels. It seeps into the bread a bit while it bakes and the result is just—MMM.
This recipe mixes up in a snap, as all ingredients but the flour and baking powder are combined together in one bowl. You then simply wisk in the dry ingredients, pour in a pan, and top with streusel.
Ingredients:
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup brown sugar (or coconut sugar)
1/3 cup coconut oil, melted (another plant-based oil can be substituted)
1/4 cup Unsweetened Silk AlmondMilk
2 tablespoons molasses
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
pinch of salt
1 cup plus 2 tablespoons all-purpose flour (can use wheat)
2 teaspoons baking powder
Streusel Crust
1/4 cup of vegan buttery spread or butter if you are non-vegan, softened
1/4 cup light brown sugar, packed
1/4 cup all-purpose flour
Directions:
Preheat oven to 375 degrees.
Grease & flour one 9×5 inch loaf pan.
Set aside.
Bread- in a large mixing bowl, combine all ingredient through salt & whisk to combine.
If coconut oil re-solidifys, no worries, a few small white clumps are ok.
Stir in the flour and baking powder until just combined, don’t over mix.
Batter is quite thick.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Streusel Crust – in a medium bowl, combine butter, brown sugar, 1/4 cup flour & toss with a fork until mixture combines and crumbs and clumps form.
This is a moist streusel, but if your seems very moist and is paste-like, add another 1-2 tablespoon flour, as needed to dry it out.
Evenly sprinkle the streusel topping over the top, using your fingers to break up large clumps in necessary.
Bake for about 40-44 minutes, or until center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
Allow bread to cool in pan, on top of a wire rack, for at least 30 minutes before turning out onto the rack to finish cooling completely.
Slice bread with a serrated knife in a sawing motion, going over any stubborn patches of the crust a few times, taking care to be gentle to not compress the loaf. Bread will keep airtight at room temperature for up to 1 week.
To freeze, wrap completely cooled loaf in plastic wrap, then place loaf inside a gallon-sized plastic zipped bag.
Bread will keep airtight in the freezer for up to 6 months
Enjoy!
