I’ve been trying to do more and more reading about veganism: nutritionally and otherwise; so that I can hopefully only grow more committed and excited about what we’re eating (and doing) – but also so that we can be sure to raise Eden healthfully as her needs change as she grows and to be able to adjust to this new way of life. One of the books I read recently is called The Complete Idiot’s Guide to Vegan Eating for Kids. They cover a lot of ground quickly in the book, and include some recipes. Since we go grocery shopping on Fridays and have completely run out of breakfast options (we usually have a fruit-spinach smoothie or oatmeal with nuts and raisins), I decided to try a recipe I had noticed in it that sounded quite good to me and like it required ingredients that we already had. I am often put off by the use of lots of sugar, oil, and white flour in a lot of vegan recipes, so I once again adapted it to suit my preference for a healthier item.
After mixing all the ingredients, I realized that I didn’t have a 9×5 bread pan (WOOPS!), so I used two small loaf pans. Not really that great for bread, especially since it forces major muffin top -but it turned out so well that I thought of our friends who had a baby earlier this week and whom I’ve been meaning to bring some food over for… So Matt and Eden tasted our loaf first, and both enjoyed it; Matt said it does pass the wow-your-friends test rather than making a non-vegan consume it and think “gosh, why would anyone be vegan!?” so we figured we’d drop it off for them. However, upon returning home, I realized that we only had about 1/8th of our little loaf left because Eden adored it so much. Ha! I have a feeling we’ll be making this again…
Hawley’s Adaptation of Pumpkin Raisin Bread
- Egg replacer for 2 eggs (we used Bob’s Red Mill)
- 1/3 cup rice or soy milk
- 1/4 cup canola or other light vegetable oil
- 1 cup canned pumpkin
- 1 1/4 cups whole wheat flour
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 2 tbsp molasses
- 1/4 cup agave nectar
- 2 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 2 tsp. cinnamon
- 1/2 cup raisins
- walnuts for putting on top, if you like
- Preheat oven to 400 degrees. Spray or coat a 9×5″ metal bread loaf pan.
- In a large bowl, combine all but one cup of the flour and the raisins, stirring as you go. Using an electric mixer on medium speed, beat for 2 minutes or until well blended.
- Add remaining cup of flour and raisins, stir briefly. Pour batter into pan, trying to avoid batter dripping.
- Bake for 40 minutes.