Thursday, October 24, 2013

vegan pumpkin bread

Here is the vegan version, which also uses dark beer. The process is very similar to the other pumpkin bread; the difference is in the details.

Preheat the oven to 350. Grease two 9 x 5 loaf pans or six small loaf pans.

3 1/2 cups flour
1/2 teaspoon baking powder
2 teaspoons baking soda
3/4 teaspoon salt
1 3/4 cups brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Mix the dry ingredients together and whisk until smooth. In a stand mixer, blend together
2/3 cup vegetable shortening, melted
2 cups brown sugar
2 cups (1 can) pumpkin puree
2/3 cup dark beer or stout
1/4 cup molasses
1 teaspoon vanilla
When wet ingredients are combined, put mixer on low and add dry mixture until well blended. Spoon into pans and bake.

Large pans: one hour, or until cake tester comes out clean.
Small pans: thirty minutes, or until cake tester comes out clean.