This is the recipe that helped along my love for baking. The bread that gave me confidence as a baker. It’s the first baked thing I ever made as a gift for a friend, and the first I ever wrapped in brown paper and left on a doorstep.
Over the years, I’ve refined and altered the recipe. I made it vegan. I added shredded coconut. I started grinding my spices fresh instead of using store-bought pumpkin pie spice, or cinnamon and nutmeg.
It’s the first fall-feeling Sunday, the first Sunday in October, and as I pack my house up to move to a new city, there’s no better time to taste the comfort of my first favorite recipe. And there’s no better time to share it with you, who I love, whoever you are.
Real bakers will tell you that the order in which you do things—the adding, the folding in, the mixing— really matters. They’re right, I’m sure. That said, I throw all the ingredients for this bread together in a bowl almost any which way, and it never fails me. You can do the same and let me know what you think.
Vegan Pumpkin Bread with Cardamom + Toasted Coconut
Preheat the oven to 375.
1.75 cups of all purpose flour
1 cup brown sugar
1 tsp baking soda
Dash of salt
1 tsp of cinnamon (freshly ground much recommended)
1 tsp of cardamom (freshly toasted and ground much recommended)
1.25 cups of pumpkin (fresh pumpkin or canned is okay. I tend to use canned because I’m lazy and it still tastes amazing.)
1/4 cup of Earth Balance, melted
1/4 cup of coconut milk with fatty chunks if possible
1/4 cup grated coconut
Coconut flakes (about 1/4 cup)
Add flour, sugar, baking soda, salt, and spices to a large mixing bowl. Mix with your hands or a spoon until well-blended.
Add the pumpkin, melted Earth Balance, and coconut milk. Stir until well-blended.
Add the grated coconut, stir until well blended.
Grease a 9-inch round pan (I use a tart pan with a removable bottom) with Earth Balance and pour batter in. Sprinkle coconut flakes on top.
Bake for 25 minutes.