(Photos: Megan Moss Freeman)Chef Dante Giannini, an in-demand talent of culinary startup Kitchensurfing—which helps hosts book local chefs for private dinner parties—shares one of the delightfully fall-friendly dishes he prepared for Lauren Bush Lauren's FEED Supper celebration in New York City.
Vegan Pumpkin Bread
Makes one loaf or 12 muffins
-- 3/4 cup pumpkin puree (not pumpkin pie filling)
-- 3/4 cup granulated sugar
-- 1/4 cup light brown sugar, packed
-- 1/3 cup grape seed oil
-- 1/4 cup unsweetened vanilla almond milk preferably at room temp
-- 2 tablespoons mild or medium molasses
-- 1 tablespoon vanilla extract
-- 1 teaspoon cinnamon
-- 1 teaspoon pumpkin pie spice
-- 1 teaspoon allspice
-- 3/4 teaspoon ground cloves
-- 1/2 teaspoon ground nutmeg
-- pinch salt, optional and to taste
-- 1 cup plus 2 tablespoons all-purpose flour
-- 2 teaspoons baking powder
1. Preheat oven to 375F. Spray one 9-by-5-inch loaf pan (or a 12-cup muffin pan) with floured cooking spray, or grease and flour the pan; set aside.
2. In a large mixing bowl, combine all ingredients through nutmeg, and whisk to combine. Using room temp milk will prevent coconut oil from re-solidifying, but if it does, a few small white clumps are okay. Stir in the flour and baking powder until just combined, don't over mix. The batter is quite thick.
3. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
4. Bake for about 40 to 44 minutes, or until center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
5. Allow bread to cool in pan on top of a wire rack for at least 30 minutes before turning out onto a platter and slice in desired thickness.