I’ve been experimenting with some vegan and gluten free bakes. I must admit, those options aren’t my favorite. These turned out so-so. I think an 8 X 4 inch tin loaf would have been a better option. Check your bakes with a toothpick with about 5 min left.
Vegan Pumpkin Loaf
350 F for 55-60 min
Ingredients
2 cups All purpose Flour (gluten free can be substituted)
½ cup sugar or ¾ cup room temp Maple Syrup
1 tsp baking soda
1 tsp baking powder
2 tsp Pumpkin Spice mix OR (1 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, ½ tsp allspice)
1/8 tsp salt
1 ½ tsp vanilla extract
1/3 cup water
1/3 cup oil OR applesauce unsweetened
1 can 15 oz pumpkin puree
Instructions
- Preheat oven to 350 F
- Mix dry ingredients in a small bowl
- Mix wet ingredients in a separate small bowl
- Add ingredients together until just mixed, no large lumps. Don’t over mix
- Grease a 9 x 5 loaf pan and pour in mixture
- Bake for 55-60 min or until toothpick stuck in center comes out clean.
- Let cool in pan for 10 min until turned out and placed on cooling rack
Notes:
*can use 1:1 gluten free flour instead of All-purpose
*Instead of oil you can substitute unsweetened applesauce
*make sure you use pumpkin puree not pumpkin pie mix
*if you have 100% maple syrup you can substitute that in place of sugar. Have maple sugar warm to room temp before you put in.
Vegan Zucchini Loaf
350 F for 50-65 min
Ingredients
1 ½ cup All-purpose Flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
1/8 tsp cardamon
½ cup sugar or agave syrup
1/3 cup brown sugar or maple syrup
1 cup applesauce
¼ cup oil or applesauce
1 tsp vanilla extract
1 heaping cup of shredded and drained zucchini
½ cup chocolate chips (optional)
Instructions
- Preheat oven to 350 F
- Mix dry ingredients in a small bowl.
- Mix wet ingredients and add to dry
- Fold in the drained shredded zucchini and add chocolate chips.
- Grease 8 x 4 loaf pan. Can use a 9x 5 it will just be thinner
- Bake 50-60 min checking center with a toothpick during last 10min. It will cook faster in a 9 x5 then an 8 x4. When toothpick is clean take out and leave in pan 10 min to cool. Turn out on cooling rack
- Enjoy!
Notes:
- Substitutions:
- 1 :1 gluten free flour in place of All purpose
- Agave syrup in place of sugar
- 100 % maple syrup in place of brown sugar
- Unsweetened applesauce in place of vegetable oil
- Make sure to strain the shredded zucchini in a dish towel. You want to get out as much water from the zucchini as you can. Zucchini holds a ton of water and your loaf will be very dense if you don’t get a majority of water out.
- Add in chocolate chips or chopped nuts
