Nothing says fall to me like drinking hot tea and having a slice of pumpkin bread. I found this recipe several times while pinning on Pinterest and modified it to be vegan but feel free to fool your friends because nobody will know the difference! I personally prefer the use of silken tofu in my cake-type baked goods as an egg replacer because it's flavorless, easy to find and doesn't leave the mixture as dry but feel free to experiment with other alternatives like and share in the comments section below.
You can make this in the crock-pot or in the oven. The crock-pot will leave the bread a bit more moist and fluffy than the oven and also uses a lot less energy (3-1 ratio) for those who are also broke college students like me!
I got the original recipe from this site and modified the ingredients to make it vegan.
For those who want to use their oven instead of the crock pot cook at 350 degrees for 1 hr or until toothpick comes out of the center clean.
Ingredients
½ cup of vegetable oil½ cup of sugar
½ cup of packed brown sugar
1/4 cup silk tofu (pureed)
1 15oz can of pumpkin
1½ cup of flour
¼ tsp. of salt
½ tsp. of cinnamon
½ tsp. of nutmeg
1 tsp. of baking soda
Instructions
Blend the oil and brown + white sugar into a mixing bowl.Then, stir in silken tofu and canned pumpkin. Add the remaining dry ingredients (flour, salt, spices) and mix thoroughly. Pour the batter into a sprayed bread/loaf pan (I used Bakers Joy spray). Now add two cups of water to your crockpot and place the pan into a crock pot. Cover the top of the crockpot with eight-ten paper towels to trap condensation and keep the bread from becoming mushy. Place the crock pot lid on top of the crockpot making sure the paper towels are arranged so that they don't fall into the pan and bake on high 2½ to 3 hours.
