This is a guest post written by my very own mama! Seriously, this woman is great. Not just because she was a single mom and raised the shit out of my brother and I. Not just because, even as a solo-mama and a full time nursing student, she managed to still have a supreme focus on her kids. Not just because she married my dad and had my sister and blended together five people to make my awesomesauce family. Not just because she has the best laugh in the world and finds fart jokes hilarious. She is great because she is herself.
She has a huge amount of love for my son and I can’t imagine that there is anyone else in the world, besides his parents, who honours Aodhan as much as my mom. She has always supported my Natural Parenting beliefs, from natural birth and extended breastfeeding, to cloth diapering and a vegan lifestyle – my mom has always been there to support us. Today she is sharing a tasty treat that could easily be made for your holiday celebrations. As a muncher of these loaves, I can attest to the holiday special effects cast by the cinnamon and nutmeg spices. These loaves keep and slice beautifully. We keep a stock in our freezer. Ok, over to my mom!
I am very excited that my daughter asked me to guest post on her blog, and I am very happy to write about two of my favourite things: Aodhan and baking. From the time he was born his vegan momma dedicated her all to supporting her little vegan. He is a gentle, food-loving fellow and I have tried to find ways to adapt my-not-so vegan baking to share my love of food with this little guy.
Aodhan loves pumpkins, so I crafted a vegan version of my Pumpkin Bread, which quickly became a favourite, and today I am going to share it with you! The recipe makes 2 regular loaves, or 4 mini loaves and is dead simple. I usually bake the mini loaves, it makes it easier for his momma to freeze the bread. It is wonderful to see him delight in a piece of this tasty holiday favourite, and I hope your little folks (and maybe some big folks), vegan or not, enjoy it too!!
Vegan Pumpkin Bread
Yields 2 regular loaves or 4 mini loaves
Preheat oven to 350 degrees
- 3 cups dark brown sugar
- 1 cup vegetable oil
- 16 ounces of unsweetened pumpkin puree
- 3 ½ cups flour
- 2 tsp. salt
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. nutmeg
- 1 tsp. allspice
- 1 tsp. cinnamon
- ½ tsp. cloves
Grease and flour 2 loaf pans or 4 mini loaf pans
Combine sugar with oil using a standing mixer or a hand mixer in a large bowl.
Fill prepared baking pans and bake at 350 for 45 min. or until a cake tester comes out clean.