The Blueberry Bread from yesterday came out fantastic. I am going to try another recipe for Vegan Baking Classics by Kelly Rudnicki. Today I made Pumpkin Bread. I have only had Pumpkin Bread one other time in my life and it was great. My family is really big on sweet potatoes, so we never cooked with or ate pumpkin. This is my second time this season cooking with it, and I am a fan.
My first time baking with vegetable shortening!?
I forgot to take a picture of it all mixed up, but I did get it before the oven
And after
Glamour shot
First, follow the directions when it says to let cool completely before serving. I would even add, let cool completely before taking it out of the pan. It just smelled so good I could not resist. The whole loaf almost split in two (top half and bottom half). The pumpkin bread tasted okay. It could use some raisins, or something else I really do not know, and it is really dense. I have to eat it with almond milk. The best part about it is the crust. This recipe made two loafs and I scaled it down to one, I am so glad I did.
{ 3 trackbacks }