Vegan Pumpkin Bread with Cardamom + Toasted Coconut

Vegan Pumpkin Bread with Cardamom + Toasted Coconut

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 thingsthe 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.


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