Wednesday, October 8, 2014

Vegan, Gluten Free, Coconut Pumpkin Bread

Whether you are ready or not, the holidays are quickly approaching. And with the holidays comes the inevitable chore of attending parties—and bringing food.
Unfortunately, more and more people eat on a restricted diet, making it difficult to prepare food for parties. How will you manage to make something that is allergy friendly and delicious in a reasonable amount of time?
Today, I have the answer. 

And it's delicious.

Vegan/gluten free Coconut Pumpkin Bread
Adapted from this original recipe: 

For one loaf of bread you will need:
½ c. Earth Balance Vegan Butter
1 C. sugar
1/3 c. brown sugar

 1 c. canned pumpkin
1 tsp each of gluten-free vanilla extract,
2/3 c. applesauce

  8 whole dates
½ c. flaked coconut
 ¼ c. chopped walnuts

1 tbs. pumpkin pie spice
2 c. Bob’s Red Mill All-Purpose gluten-free flour,
1tsp baking soda, and 1 tsp baking powder.

Vegetable oil

You will also need a dairy free milk—such as almond, soy, or coconut milk—and powdered sugar for the glaze. As for equipment, you will need a bowl, measuring utensils, a mixer, and a bread pan.

          You will start by combining the brown and white sugars with softened butter and beating these with a mixer until combined. Then, add the pumpkin, vanilla, and applesauce to the mixture. The applesauce is a substitute for 2 eggs, making the recipe vegan friendly. 

Once you have mixed these ingredients thoroughly, dice the dates, and add them to the mix, along with the walnuts and coconut. The final step to making the batter is to add the rest of the dry ingredients, being careful not to over mix. 

          Once you have the batter, prepare the bread pan by coating the inside with vegetable oil. Then, pour the batter into the pan and smooth out the top so it is even. Bake the bread at 350 degrees for about an hour and 40 minutes.

To be sure your bread does not burn on the top, cover it with foil after the first 30 minutes of cooking time. This allows the inside to cook thoroughly without burning the crust. Be sure to check your bread as you near the end (check at an hour, an hour and 20, and an hour and 30) to make sure it does not burn. Your bread is cooked completely when you can insert a knife through the middle and it comes out clean.

While the bread cools, you can make a simple glaze by mixing 1 Tbsp. of a milk substitute with ½ c. of powdered sugar. Once cooled, drizzle the glaze over the bread and garnish with coconut flakes. Your Coconut-Pumpkin bread is complete!

           This bread is perfect for holiday parties, and is sure to impress any friends with dietary restrictions.  With this recipe in your repertoire, you are now prepared for the holidays, with nothing to fear!  Except for gift shopping, of course. ;)