Vegan Pumpkin Spice Sandwich Bread: Embracing the Fall Season
Hey there, friends! 🌞 The sun is slowly moving, and here in Arizona, that means one thing: a change in the season is on its way. Even though it's still pretty toasty outside, I can't help but feel the sense of the fall season creeping in. And with that comes my excitement to start preparing some of my favorite foods of the season.
One of those favorites? Bread. Oh yes, bread is always a good idea. And when you add the warm, comforting flavor of pumpkin and a sprinkle of cozy spices, you've got yourself a winning combo. Today, I'm sharing a simple and delicious recipe for Vegan Pumpkin Spice Sandwich Bread that's perfect for embracing the autumn vibes.
Healthy Benefits of the Ingredients:
Pumpkin Puree: Pumpkin is rich in vitamin A, antioxidants, and fiber. It can help support eye health, boost immunity, and aid digestion.
Spices (Cinnamon, Nutmeg, Cloves, Ginger): These spices not only add wonderful flavor but also offer potential health benefits. Cinnamon may help regulate blood sugar levels, nutmeg has anti-inflammatory properties, cloves are high in antioxidants, and ginger may aid digestion and reduce inflammation.
Maple Syrup or Agave Nectar: These natural sweeteners are lower on the glycemic index compared to refined sugar, potentially helping to stabilize blood sugar levels. They also add a touch of sweetness to the bread.
Whole Wheat Flour: This recipe uses all-purpose flour, but you can replace some of it with whole wheat flour for added fiber and nutrients.
Yeast: Yeast is a source of B vitamins, particularly B6 and B2, which are essential for metabolism and overall health.
Vegetable Oil: Use a healthy oil like canola or olive oil, which provides heart-healthy monounsaturated fats.
By incorporating these ingredients into your diet, you can enjoy a tasty pumpkin spice bread while also reaping the potential health benefits they offer. Now let's get baking!
Vegan Pumpkin Spice Sandwich Bread Recipe:
Ingredients:
1 cup warm water (110°F/43°C)
2 1/4 teaspoons active dry yeast (1 packet)
2 tablespoons maple syrup or agave nectar
3 cups all-purpose flour
1 cup pumpkin puree (canned or homemade)
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 tablespoons vegetable oil (for greasing)
Instructions:
Start by activating the yeast. In a small bowl, mix warm water, maple syrup (or agave nectar), and active dry yeast. Let it sit for 5-10 minutes until it's all frothy, like a little yeast party.
In a big bowl, mix together your flour, salt, and all those lovely spices - cinnamon, nutmeg, cloves, and ginger. Give it a good stir.
Now, add that pumpkin puree to your yeast mixture and give it a mix until everything's friends.
Time to bring it all together. Pour your wet pumpkin mix into the dry stuff. Mix until it becomes a dough. If it's a little too sticky, just add a tad more flour until it's nice and smooth.
Put your dough on a floured surface and give it some love. Knead it for about 5-7 minutes until it feels all elastic and smooth.
Pop your dough into a lightly oiled bowl, cover it up with a clean kitchen towel or plastic wrap, and let it sit in a warm, cozy spot for 1-1.5 hours. It'll puff up and double in size - that's how you know it's happy.
Time to shape your bread. Punch down your dough to let out those air bubbles and shape it into a loaf. Put it in a greased 9x5-inch loaf pan.
Cover it up again with your trusty towel or plastic wrap and let it rise for another 30-45 minutes until it's just poking above the pan rim.
While that's happening, preheat your oven to 350°F (175°C). It's time to get baking!
Once your dough has risen, pop it into the oven. Bake it for 30-35 minutes until it's beautifully golden brown and sounds nice and hollow when you tap the bottom.
Let it cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely. Once it's cool, you can slice it up and enjoy!
Estimated Nutrition Values (per serving, assuming 12 servings):
This recipe makes 1 loaf, approximately 12 slices.
Calories: 190
Total Fat: 2g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 196mg
Total Carbohydrates: 39g
Dietary Fiber: 2g
Sugars: 3g
Protein: 4g
Recommended Uses and Storage:
Use this vegan pumpkin spice bread for sandwiches, toast, or as a side for soups and stews.
Store the bread in an airtight container or a resealable plastic bag at room temperature for up to 3-4 days.
To freeze, wrap slices tightly in plastic wrap or aluminum foil, and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw slices at room temperature or in a toaster when needed.
This Vegan Pumpkin Spice Sandwich Bread is perfect for making sandwiches, toasting, or enjoying with your favorite spreads. It's like a little taste of fall in every bite. 🍂🍞
So, as the sun slowly moves and we welcome the upcoming season, why not bake up a loaf of this delicious pumpkin spice bread? It's a delightful way to embrace the flavors of fall, even if the weather hasn't quite caught up yet. Happy baking! 🎃🍁
