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Description
Cinnamon, nutmeg, ginger, and clove spiced pumpkin bread isn’t just a luxury to be enjoyed in the Fall. It makes for a perfect accompaniment to a morning cup of coffee or as an afternoon snack. This recipe also leans on chopped walnuts and chocolate chips. Which lends in making this a hearty loaf.
Overview
To start this recipe measure the silken tofu and add it to a food processor with the molasses. Typically there is leftover tofu that will need to be stored in a glass container or some other food storage container. It makes a nice addition to Every Day Smoothie, tofu scramble, or if you are on a baking spree, Peanut Butter Cup Cheesecake.
Once the tofu and molasses are combined in the food processor it is time to turn to the dry ingredients. In a large mixing bowl add the brown sugar, flour, salt, and baking soda. Hold on adding the chocolate chips and walnuts.
Next, add the wet ingredients to the bowl. I usually start mixing with a fork and then once everything starts to become incorporated I switch to a silicone spatula.
At this stage the batter should be mixed well. Now it is time to add the walnuts and chocolate chips. Measure and add them both to the mixing bowl. Then use a spatula to fold the ingredients into the batter.
Once everything is well combined it is time to turn our attention to the ceramic 8.5” x 4.5” bread pan. Pour a tablespoon of vegetable oil into the bread loaf pan and use a paper towel to evenly coat the pan. This will help keep the loaf from sticking to the bottom of the pan. By extension, if you slice the loaf while in the bread pan, it will keep the individual slices from sticking.
Fill the bread pan evenly with the batter. Use a silicone spatula to help spread the batter if required. The spatula also comes to the rescue to get all the remaining batter out of the bowl.
Set the oven to 350ºF and allow it to come up to temperature. Once it does place the bread pan on the center rack and bake for 1 hour and 15 minutes.
As the timer approaches this mark, use a tooth pick and stick it into several locations on the loaf while it is still in the oven. If the tooth pick pulls out clean then that means that the loaf is done. If it comes out gooey then add five to ten minutes and repeat until the tooth pick pulls out clean.
When the tooth pick does come out clean it is time to pull the bread pan from the oven. Use pot holders or oven mitts to carefully remove it. Set the bread pan on a cooling rack and let cool completely.
Once the bread pan has cooled you can either remove the loaf or carefully cut into it while still in the bread pan. The later option is the one that I prefer because it makes storing the loaf a breeze. If you use this approach I recommend adding a piece of aluminum foil to the top of the bread pan and place in the refrigerator.
If you remove the loaf from the bread pan you can store in a large ziplock bag or wrap with cling wrap. Whichever storage method you choose the loaf should keep nicely for up to a week in the refrigerator.
Substitutions and Variations
There are probably a lot of variations that can be had with this recipe. I will try to touch on some of the more common ones in this section.
Molasses – If you do not have molasses on hand then you could easily swap it out for agave nectar.
Pumpkin puree – another easy swap would be to use sweet potato (roasted, peeled, and mashed).
Walnuts – the last easy swap that comes to mind is to use pecans in place of walnuts.
Whipping up a topping such as a cinnamon icing would be a nice touch. Or making a small batch of vegan cinnamon butter or adding some cinnamon and vegan butter on their own also might be something to explore.
Equipment Considerations
For this recipe I used an 8.5″ by 4.5″ ceramic bread pan. Admittedly, I’m not sure how this recipe would do in steel or aluminum bread pan. If you are using one of those types of bread pans then definitely keep an eye on the loaf so it doesn’t burn.
I opted to mix the batter by hand with a silicone spatula. But if you have a stand mixer or hand mixer you could also leverage those for this recipe. Be careful not to over mix the batter if you do.
If you liked this recipe be sure to check out our other pumpkin recipes below:
Ingredients
1/2 cup silken tofu
1 Tbsp. molasses
2 cups flour
1 1/2 cups brown sugar, packed
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 cup oat milk
1/3 cup vegetable oil
1 1/2 cups pumpkin puree (1-15 oz. can)
3/4 cup walnuts
3/4 cup chocolate chips
Directions
- In a food processor add the tofu and molasses. Blend until fully combined.
- In a large bowl add the brown sugar, flour, salt, and baking soda.
- Add the cinnamon, nutmeg, cloves, and ginger.
- Add the tofu mixture, oat milk, vegetable oil, and pumpkin puree. Mix until well combined.
- Add the walnuts and chocolate chips and fold them into the batter until incorporated.
- Preheat the oven to 350ºF and grease an 8.5” x 4.5” bread loaf pan. To grease the pan add a tablespoon of vegetable oil to the pan and spread evenly with a paper towel.
- Fill the pan with the batter. Bake for 1 hour 15 minutes to 1 hour 25 minutes. Use a tooth pick to insert into the loaf when the cook time is almost up. Remove the loaf from the oven when the tooth pick comes out clean. Let cool completely on a wire rack.