So while I was away for work, we moved into a new office. All I had to do was pack up my stuff, and when I got back everything was moved into my new office and all I had to do was organize. Everyone else in the office took care of moving things.
To say thank you, I decided to bake for them. I decided to make banana bread!
I usually keep a stock of bananas in my freezer just for banana bread. However, I had used them to make muffins, and what I thought was bananas ended up being veggie hotdogs. I couldn’t make hotdog bread!
I had already decided on this banana bread recipe from The Post Punk Kitchen because it had a gazillion good reviews. But no bananas.
I did have a can of pumpkin puree in my cabinet that I had bought to make this cheesecake thing that I never got around to. So, work people are going to have pumpkin bread.
Since I was already married to the banana bread recipe, I decided to stick to it and just sub out the bananas. I also made some other substitutions. Let’s get on with the recipe.
1 cup turbinado sugar
1/2 cup soybean margarine at room temperature (I use Willow Run, decent stuff)
1 cup pumpkin puree
2 cups flour (if I were making this just for myself, I would use half unbleached/half whole wheat)
1/2 teaspoon baking soda
1/4 cup vanilla almond milk, mixed with 1 teaspoon apple cider vinegar (you can use soy milk or rice milk or whatever milk)
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1/4 cup chopped walnuts
Combine the flour, baking soda and spices. You can sift it together if you want, but just fluffing it around with a fork works fine. I have this nice old fashioned sifter that my mom bought me at a garage sale. I asked her if I could actually use it and she said “Sure, why not?” “Mom,” I says, “I think there’s bugs stuck in there.” So anyway, I just use a fork.
Cream the margarine and the sugar. Add in the almond milk/vinegar, vanilla, and the pumpkin. Mix it all up!
Add the wet mixture to the dry mixture and stir it until just moistened. Dump it all in an oiled loaf pan, and sprinkle the walnuts on top. Bake in a preheated 350F oven for about an hour.
I’m normally pretty impatient when it comes to baked goods and I always open the oven door to sneak a peak. I was pretty busy while it was in the oven, so I checked it after it had been in the oven for an hour. And it was done! It had a perfectly rounded top, and the walnuts spread out beautifully. Look!
Yum yum yum, straight out of the oven.
I had to make sure I wasn’t going to bring something totally gross in to my coworkers, so I cut a piece for myself. Then I cut another piece. Good bread! The spices and sugar are more suited for bananas, and the pumpkin didn’t add quite as much sweetness. I don’t like my quickbreads to be overly sweet, so it was fine with me. I would add more cinnamon the next time, because I like lots of cinnamon.
Dried cranberries or chocolate chips mixed in instead of the walnuts would be good, too.
I waited until my work people had tried some before I told them it was vegan. One lady told me that she didn’t care what kind of -gan it was, it was really tasty.