October 20, 2010

A Quick Bread to Accompany Sweet Potato Butter

I had something in mind when I made sweet potato butter a few days ago. While it tasted great on my breakfast this morning, I wanted something else. Something warm, something that would make the kitchen smell fantastic, and something carb heavy. Enter: quick bread. Quick bread is ideal for people like me who love to bake but slightly fear yeast. All they require to rise is some leavening agent(s) and a lot of love.



Buttermilk pumpkin cinnamon swirl bread
Ingredients
- 2 cups flour (I used sprouted spelt)
- 1 tsp baking soda
- 1/3 cup organic sugar
- 2 tsp cinnamon
- 1/2 tsp salt

- 1 cup soy milk
- 1 tbsp apple cider vinegar
- 1 cup pumpkin puree

- 1 flax egg (1 tbsp flax, 2 tbsp water)

- 2 tbsp brown sugar
- 1 tsp cinnamon

Instructions
- Preheat oven to 350.
- Mix together soy milk and apple cider vinegar. Set aside for 10 minutes to allow the mixture to thicken and "curdle". This is vegan buttermilk.
- Combine dry ingredients in a large bowl. In a separate bowl, combine pumpkin, vegan buttermilk, and flax egg. Add wet ingredients to dry and mix until combined.

- Pour half the mixture into a greased loaf pan. Combine brown sugar and cinnamon and sprinkle a thin layer on top. Using a butterknife or a skewer, swirl the cinnamon sugar mixture. Add remaining batter on spread evenly on top. Shake the loaf pan so the batter settles and bakes evenly. Sprinkle a bit of cinnamon sugar mixture on top, if desired.
- Bake for 45-50 minutes or until top is golden brown and a knife comes out clean.
Makes one loaf




This is a fool proof, tasty recipe. It's just sweet enough, dense, moist and would make a great breakfast, snack or sandwich bread.



Also, this loaf is fat free. The "buttermilk" and pumpkin keep it moist, though, and the flavor is so delightful that you won't miss the oil. However, if you do, feel free to spread some Earth Balance (along with sweet potato butter!) all over it; I won't judge you. Or, as I plan to do later, eat a bar of dark chocolate with it to even things out.

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11 comments:

  1. Oh this sounds great. I love that the soy milk + vinegar worked in lieu of buttermilk. I had read that trick somewhere before, but totally forgot about it. Need to tuck that one away. I don't do much baking anymore, but this recipe is making me think I need to get into the kitchen for more than just dinner!

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  2. @Heather (Where's the Beach)

    I've never done it before but it worked great! I love to bake - it's not my strong suit, but it's so relaxing and rewarding.

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  3. I love making quick breads too! This looks great, I am going to bookmark this!

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  4. @Tiffany

    Thanks girl! I love them too because there's so many possibilities.

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  5. THis looks so delicious!! I've been thinking about making a pumpkin bread this weekend :)

    Thanks for all the soup ideas, they all sound incredible!

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  6. @Bridget

    Thank you! Let me know if you try any. :)

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  7. @Hillary [Nutrition Nut on the Run]

    The soymilk + apple cider vinegar make a vegan "buttermilk". The vinegar thickens and begins to curdle the milk. Sounds gross, but works!

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  8. My cousin recommended this blog and she was totally right keep up the fantastic work!

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  9. nice post. thanks.

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