Pumpkin Whiskey Quick Bread
This dense, flavorful quick bread has a slight boozy aftertaste and all the cozy flavors of fall, perfect for sharing or savoring solo!
Equipment
- 8 × 4-inch (20 × 10-cm) loaf pan
- medium bowl
- Large bowl
- Whisk
- Sifter
- Wire rack
Ingredients
- ¼ cup 60 ml canola or vegetable oil
- ¼ cup 60 ml whiskey
- ¾ cup 183 g pumpkin purée
- 2 teaspoons pure vanilla extract
- ½ cup 96 g Sucanat
- ¼ cup 60 ml plain soy or other nondairy milk
- 1½ cups 180 g whole wheat pastry flour
- 2 tablespoons 16 g instant coconut milk powder (optional)
- ½ teaspoon fine sea salt
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon 8 g egg replacer powder (e.g., Ener-G)
- ½ teaspoon ground ginger
- 2 teaspoons ground cinnamon
- ¼ cup 40 g raisins
- ¼ cup 34 g candied ginger, finely chopped
Instructions
- Preheat the oven to 350°F (180°C, gas mark 4).
- Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
- In a medium bowl, whisk together the oil, whiskey, pumpkin purée, vanilla, Sucanat, and nondairy milk.
- In a large bowl, sift together the flour, coconut milk powder (if using), salt, baking powder, baking soda, egg replacer powder, ginger, and cinnamon.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
- 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 in the center comes out clean.
- If the loaf browns too quickly, loosely cover it with foil.
- Cool the loaf in the pan on a wire rack for 15 minutes.
- Then transfer the loaf directly to the rack and let it cool completely before slicing or storing.
Notes & Wine Advice
Serving Tip:
Enjoy this bread as a snack with tea or coffee, or serve with a dollop of vegan whipped cream for dessert.
Wine Advice:
Pair this loaf with a glass of sweet dessert wine, such as Muscat, or a spiced whiskey cocktail.
Nutrition values
Calories: 202 kcal | koolhydraten: 30 g | Eiwitten: 3 g | Vet: 8 g | Suiker: 15 g