Monday, December 7, 2009

Vegan Tuesday -- Pumpkin Cinn-A-Zag Bread

This is a fantastic recipe from the wonderful new cookbook The 100 Best Vegan Baking Recipes by Kris Holechek. I used a combination of pumpkin and acorn squash that I roasted to make the puree.

You would never know that this bread was made without eggs or dairy products--it's rich and delicious and not heavy or dense. I love the cinnamon swirl running through the middle. This bread would make a wonderful breakfast for holiday guests. The bread freezes well and is especially nice lightly toasted.

1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking soda
2 tablespoons plus 1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup pumpkin puree
1/4 cup oil
1/4 cup apple butter or apple sauce
1/2 cup milk alternative
1/4 cup brown sugar

Preheat the oven to 350F degrees. Lightly grease a 9 x 5-inch loaf pan with margarine or oil.

In a large bowl, combine flour, sugar, baking soda, 1 teaspoon cinnamon, pumpkin pie spice and salt. In a medium bowl, whisk together pumpkin, oil, apple butter and milk. Add wet ingredients to dry ingredients and stir until just mixed. In a small bowl, mix together brown sugar and 2 tablespoons cinnamon, set aside.

Pour half of batter into the loaf pan, then sprinkle with brown sugar mixture. Pour remaining batter on top. Draw a knife through the loaf in several directions to mix the zig-zag layer around.

Bake for 48 to 52 minutes until center of bread is set and a toothpick comes out clean. Let loaf cool in the pan on a cooling rack for 45 minutes. Run a knife around the edge to loosen and turn bread out of the pan to finish cooling on the rack. Store leftover bread covered at room temperature.


  1. Hope your well Michele.
    This pumpkin bread does look good.

    I harvested a 'blue ballet' squash a few months ago and have been wondering what to do with it, some kind of bread might be an idea.

  2. Whoa, this bread looks dynamite, Michele. I think I still have some frozen squash and applesauce left that I could use to make it. Thanks for sharing. Wish I had a toasted slice right now. :)

  3. Your bread looks great and sounds delicious. I'll have to check out that cookbook.

  4. This looks so great with the swirl in the middle. I'm impressed that you roasted your own pumpkin and squash!