Pumpkin spice bread

Pumpkin spice bread

I debated whether or not to post this becuase it didn't last long enough to photograph properly. And you know how crazy I am over my photos and the lighting - and don't even get me started on the fact that you can't even really tell what this is. But then I came to my senses and realized the fact that the bread didn't last long enough to photograph is reason enough to share it. Because this bread is delicious; super flavorful, super moist and it will probably do super things to your ass. But who cares, right? That's why you run some variation of this more than a couple times a week. And eat whatever the hell you want.


3/4 cup canola oil
3/4 cup cane sugar
2 tablespoons unsulphured molasses
2 teaspoons pure vanilla extract
1/2 cup silken tofu
3/4 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 cup almond meal
1 1/4 cup unbleached flour
1 cup whole wheat flour
1/2 cup soy creamFrosting
1/2 cup vegan cream cheese
2 tablespoons vegan butter
3-4 tablespoons powdered cane sugar
1 tablespoon unbleached flour
1/2 vanilla bean, split and scraped

Preheat oven to 350˚F. Lightly oil two loaf pans; set aside. In a large bowl, whisk together the oil, sugar, molasses, vanilla extract, tofu and pumpkin puree. Stir in the pumpkin pie spice, baking soda, salt and almond meal. Whisk in the flours and soy cream, alternately. Divide batter evenly between prepared pans. Bake at 350˚F for 30-35 minutes. Transfer to cooling rack then store in an airtight container for up to three days.

To make the cream cheese frosting, beat the butter and cream cheese with an electric mixer, on high speed, for 15-20 seconds. Sift in the powdered sugar and flour, then scrape in the vanilla bean; mix. Spread a thin layer over cooled loaves.

Yield: 2 loaves or 4 mini loaves