MOFO #5: Delicious beginnings to a great potluck!

So for the annual Animal Rights Coalition vegan potluck, I chose to actually bake something sweet this time because nobody ate my goddamn (delicious) vegan cream of mushroom soup yesterday for the CAA vegan potluck. Like literally, NO ONE. It was a sad day, because it really tastes good. Oh well. More for me, bitches!
Anyways, I made vegan pumpkin bread and I adopted the recipe from Isa's recipe.
Here is the recipe:

Serves 8

Equipment
(2) 8″ x 4″ loaf pans

Ingredients
1 cup chopped walnuts
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2/3 cup flaked coconut

Directions
1. Preheat oven to 350 degrees F. Grease and flour two 8″ x 4″ loaf pans.
2. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.
3. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
4. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

NOW, I used regular vanilla soy milk for this used 1.5 times the amount of pumpkin to make this recipe lower fat and it STILL tasted bomb. AND I even topped it with walnuts and brown sugar. Why am I so nice to these people? I do not know.

Here's some food porn for ya.
Delicious batter!



Which should naturally lead to batter tasting. This is different from batter eating. Batter eating has a tendency to make you gain weight. Tasting the batter is totally harmless and may, in fact, prevent you from baking a big huge pile of gross. I'm a big fan of tasting it before it goes into the oven.



Here's the canned pumpkin I use. I love this stuff. It's really versatile. If you ever need a good egg replacement, pumpkin can do the trick and the pumpkin flavor is very easily masked.
And hey, did you know that a serving of this canned pumpkin offers 340% your daily vitamin A? Say hello to good vision.



Et voila! The finished product!



With melted butter, this pumpkin loaf slice was fucking magical.



ALSO, I would highly recommend not skipping the step where you roast the walnuts. It makes the house smell like savory numnums and adds so much flavor to a bite of this delicious bread. Bon appetit! And I'll be seeing you (hopefully) at the potluck later today, folks!

MN Vegan