I liked my music class!!!
Isn't my sweater beautiful? Thanks Grandma!
I love pumpkin anything! So, last night after the boys went to bed I stayed up and made two loaves of my favorite pumpkin bread (thanks to a recipe my mom gave me!!). The aroma wafting from the oven was heavenly as I sat on the couch, relaxing and watching the movie The Girl With the Dragon Tattoo. So, today my recipe is for vegan pumpkin bread...enjoy!
Henry and I just returned from our first music class together. We had fun singing songs, playing with instruments and meeting other babies and their caregivers. It will be a fun semester! Below is a picture of Henry in his new sweater that Grandma Welch knit him. Isn't it beautiful? And it even matches his eyes perfectly! It was a good morning to wear it! Today is International Peace day so I wish you all peace today and all the days to follow.....
Super Moist Vegan Pumpkin Bread
1 cup chopped walnuts (optional)
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 nutmeg
1 1/2 teaspoons cinnamon
2 cups pumpkin puree
1 cup canola oil
2/3 cup coconut milk
2/3 cup flaked coconut
Preheat oven to 350 degrees. Grease and flour 2 8"x4" loaf pans. Spread walnuts in single layer on un-greased baking sheet. Toast in preheated oven for 8 to 10 minutes. Set aside to cool.
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.
Bake for 1 hour and 15 minutes in preheated oven or until a toothpick inserted in the center comes out clean. Remove from the 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. Enjoy!!
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