Pumpkin Whiskey Bread
A moist, boozy loaf with a slight fruitcake resemblance, without the eggs but packed with rich flavors of pumpkin, cinnamon, and whiskey.
Equipment
- 8 × 4-inch (20 × 10-cm) loaf pan, mixing bowls, whisk, wire rack
Ingredients
- ¼ cup 60 ml canola or vegetable oil
- ¼ cup 60 ml whiskey
- 2 teaspoons pure vanilla extract
- 1½ teaspoons baking powder
- 1 tablespoon 8 g egg replacer powder, such as Ener-G
- ½ teaspoon fine sea salt
- ¼ cup 60 ml plain soy or other nondairy milk
- ¾ cup 183 g pumpkin purée
- 1½ cups 180 g whole wheat pastry flour
- ½ teaspoon ground ginger
- 2 teaspoons ground cinnamon
- ¼ cup 40 g raisins
- ¼ cup 34 g candied ginger, finely chopped
- ½ cup 96 g Sucanat
- 2 tablespoons 16 g instant coconut milk powder (optional)
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
- In a medium-size bowl, whisk together the oil, whiskey, pumpkin purée, vanilla, Sucanat, and soy milk.
- In a large-size bowl, sift together the flour, coconut powder (if using), salt, baking powder, baking soda, egg replacer powder, ginger, and cinnamon.
- Fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Gently fold in the raisins and chopped candied ginger.
- Pour the batter into the prepared loaf pan.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- If the loaf browns too quickly, loosely cover with foil.
- Place the loaf on a wire rack, still in the pan, for about 15 minutes before transferring to the rack to cool completely.
Notes & Wine Advice
Serving Tip:
Serve with a cup of warm tea or coffee for a perfect autumn treat.
Wine Advice:
Pair with a sweet dessert wine like Muscat to complement the rich, spiced flavors of the bread.
Nutrition values
Calories: 200 kcal | koolhydraten: 35 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 12 g