~Vegan Pumpkin Bread w/Hazelnuts, Golden Raisins & Candied Ginger~


This recipe was "veganized" from the recipe found on Orangette, Molly Wisenberg's food blog, in the 12.13.2004 installment titled, "Il faut cultiver notre jardin"

1 1/2 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp sea salt
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp cloves

1/3 cup water
1/2 tsp vanilla

3 tsp Ener-G egg replacer
4 Tbs water

6 Tbs non-hydrogenated margarine
1 1/3 cups sugar
1 cup pumpkin puree (or cooked, pureed - until very smooth - winter squash, yams or sweet potatoes), at room temperature
1/2 cup coarsely chopped hazelnuts
1/3 cup golden raisins
Chunks of candied ginger

Preheat oven to 350 degrees F
1) Whisk together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves & baking powder until thoroughly blended
2) In another bowl, mix water & vanilla
3) In yet another bowl, whisk water & egg replacer
4) In a large bowl, beat margarine until creamy, about 30 seconds
5) Gradually add sugar and beat on medium speed until lightened in color and texture, about 3 minutes
6) Beat in egg replacer
7) Add pumpkin puree and beat at low speed until smooth and just combined
8) Add the flour mixture in three parts, alternately with the vanilla-water mixture in two parts, beaten on low speed until smooth and just combined
9) Fold in hazelnuts, raisins & candied ginger
10) Pour batter into a 9-by-5 loaf pan and spread evenly across top
11) Bake about 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 to 10 minutes before unmolding to cool completely on a wire rack

***Click images to enlarge***