How to Bake Vegan Pumpkin Bread

Video Transcript

"Hi I'm Merrilee and today I'm going to show you how to make vegan pumpkin bread. It might look like a lot of ingredients but it goes together very quickly. First of all we start with one and three quarters a cup all-purpose flour. Next we add a half a cup of brown sugar. We also add a third of a cup white sugar and then we add and in this little dish here we have one teaspoon of baking soda, a half a teaspoon of salt, half a teaspoon of ground nutmeg and three quarters of a teaspoon of cinnamon. You put all that in there and you kind of mix that up real good, get all your dry ingredients mixed and then we're going to add to it a half a cup of oil and a third a cup coconut milk which you can find in most any grocery store, typically you'll find it in your section where you find Asian foods. So there's our third of a cup of coconut milk and a half a cup of oil. And then we add one cup of the pumpkin puree, not the pumpkin pie mix but just the pumpkin puree. Pumpkin's great because it contains so many great source of vitamin A. We mix this in quickly folding it in and then as the finishing touch we're going to fold in a third of a cup of flaked coconut and a half a cup of chopped walnuts. Typically you want to just try and stir this until you get most of the ingredients moistened. You don't want to stir it too much it inhibits it from raising. There's our walnuts and our third a cup of flaked coconut. We just fold those in gently and I've already prepared a pan. You need to well grease a little 8 inch loaf pan. And we're just going to put this in our 8 inch loaf pan and then we'll pop it in the oven which has been preheated to 350 degrees. We're going to bake it for one hour and fifteen minutes. And then after it comes out there's some special instructions that kind of go along with how to finish it. Requires a little tinfoil and a little steaming to finish it up and keep it super moist. So there we go in our loaf pan. Now it's ready to go into the oven to bake for an hour and fifteen minutes and we'll check what it looks like when it comes out. I've just taken our vegan pumpkin bread out of the oven and it says the first thing that we need to do to keep it super moist is to take a piece of foil and tint it over the bread sealing it off so that the steam that is created starts to be absorbed back into the loaf. Then we're going to cover it and keep it that way for about 10 minutes and after 10 minutes you may remove the foil, take the pumpkin bread out of the pan and leave it to cool on a rack still tinted with the foil and after that, it's up to you as to when you want to enjoy it. And that's how you make vegan pumpkin bread."