The Complete Idiot's Guide to Vegan Baking - Donna Diegel [33]
Variation: For Walnut Raisin Pumpkin Pound Cake, add 1 cup chopped walnuts and 1 cup seedless raisins to the batter.
BAKER’S BONUS
Need hostess gifts to bring to a party? Make mini Pumpkin Pound Cakes and wrap them in pretty cellophane bags. Follow the recipe directions, but prepare 7 to 9 mini loaf pans and bake for 25 to 35 minutes.
Pineapple Bread
Here’s something different! This moist and delicious bread, with brown sugar, macadamia nuts, and pineapple, has just the right balance of sweet to tangy.
Yield:
1(9×5-inch) loaf
Prep time:
30 minutes
Bake time:
50 to 65 minutes
Serving size:
1-inch slice
2 cups unbleached all-purpose
flour
2 tsp. cornstarch
1½ tsp. aluminum-free baking
powder
½ tsp. baking soda
½ tsp. salt
½ cup nonhydrogenated vegan
margarine, softened
¾ cup light brown sugar, lightly
packed
Egg substitute for 1 large egg, or
¼ cup unsweetened applesauce
1 (8-oz.) can crushed pineapple,
with liquid
¾ tsp. pure vanilla extract
½ cup soy, rice, or almond milk
½ cup chopped macadamia nuts
(optional)
1. Preheat the oven to 350°F. Lightly grease and flour 1 (9×5-inch) loaf pan with nonhydrogenated shortening, tapping out excess flour.
2. Into a large bowl, sift together unbleached all-purpose flour, cornstarch, aluminum-free baking powder, baking soda, and salt, or blend with a wire whisk.
3. In a separate large bowl, and using an electric mixer fitted with a paddle attachment on high speed, beat vegan margarine and light brown sugar for 1 or 2 minutes or until light and fluffy. Scrape down the sides of the bowl with a rubber spatula as needed. Add egg substitute, pineapple, and vanilla extract, and mix for 1 minute, scraping the bowl once more.
4. Reduce speed to low, add ½ of dry ingredients to batter, alternating with soy milk, and mix to combine. Add remaining dry ingredients, and mix just until batter is well blended, scraping down the bowl once more. Using a spatula, fold in macadamia nuts (if using).
5. Pour batter into the prepared pan. Bake for 50 to 65 minutes or until a sharp knife inserted into the center comes out clean.
6. Cool for 10 to 15 minutes in the pan. Gently remove from the pan, and cool completely on a wire rack before slicing. Wrap leftovers in plastic wrap, or freeze in zipper-lock bags for up to 3 months.
Variation: For Pineapple Coconut Bread, add ½ cup shredded unsweetened coconut to the batter.
Banana Nut Bread
This guilt-free bread gets its flavor from cinnamon, nutmeg, and fresh mashed bananas. Crunchy walnuts give it texture, and vegan chocolate chips … well, that’s just over the top perfect!
Yield:
2 (9×5-inch) loaves
Prep time:
30 minutes
Bake time:
50 to 60 minutes
Serving size:
1-inch slice
3 cups unbleached all-purpose
flour
1 tsp. ground nutmeg
1 tsp. ground cinnamon
½ tsp. salt
1 cup nonhydrogenated vegan
margarine, softened
1cup Florida Crystals or
unbleached cane sugar
Egg substitute for 2 large eggs
3 or 4 bananas, peeled and mashed
(2 cups)
1 tsp. pure vanilla extract or
banana extract
2 TB. cider vinegar
2 tsp. baking soda
1 cup chopped walnuts (optional)
1. Preheat the oven to 350°F. Lightly coat 2 (9×5-inch) loaf pans with cooking oil spray.
2. Into a large bowl, sift together all-purpose flour, ground nutmeg, ground cinnamon, and salt, or blend with a wire whisk.
3. In a separate large bowl, and using an electric mixer fitted with a paddle attachment on high speed, beat vegan margarine and Florida Crystals for 1 or 2 minutes or until light and fluffy. Scrape down the sides of the bowl with a rubber spatula as needed. Add egg substitute, mashed bananas, and vanilla extract, mix for 1 minute, and scrape the bowl once more.
4. Reduce speed to low, add ½ of dry ingredients to batter, and mix to combine, scraping the bowl as needed with a rubber spatula. Add remaining dry