I guess it is safe to say we are elbow deep in pumpkin spice season! In today’s printing of the Reading Eagle’s Berk’s County, you will find my baking column, Live, Love, Bake with Phoebe, and a lovely recipe for a Brecknock Orchard’s Pumpkin Bread. Andrea shared her family’s recipe and I made so many batches, to the delight of friends, family and neighbors.
I did play with the recipe, making an egg-free version that also skipped the white sugar. I can’t fully enjoy baked pumpkin treats without chocolate chips so those needed to be added! I hope you enjoy this version as much as I do.
Keep an eye out for Andrea’s recipe. I’ll post it here, soon! Until then, maybe we’ll see each other at Brecknock Orchard.
Happy Baking!
pumpkin bread
Prep time
Cook time
Total time
Use the chocolate chips of your choice, based on your dietary needs. I also added a pinch of ground cloves and nutmeg.
: phoebe's pure food adapted from Andrea Martin
: vegan, bread
Cuisine: breakfast, snack, vegan
Serves: 2 loaves
Ingredients
- 1⅓ cups maple syrup
- 1 cup cooked pumpkin
- equivalent vegan substitute for 4 eggs - 4 flax eggs or Bob’s Red Mill Egg Substitute
- ½ cup oil or melted coconut oil
- ½ cup applesauce
- 1 tablespoon vanilla extract
- 3½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking soda
- 1½ teaspoons ground ginger
- 1 teaspoon salt
- ¼ cup Reading Distilling Guild spiced rum or water
- ⅔ cup chocolate chips
Instructions
- Preheat oven to 325ºF degrees. Grease 2 standard loaf pans.
- In medium bowl combine the maple syrup, pumpkin, egg substitute, oil, applesauce, vanilla and rum until smooth; set aside.
- In a large bowl whisk the flour, cinnamon, baking soda, baking powder, ginger and salt. Add the wet ingredients to the dry ingredients, stirring to combine. Add the chocolate chips.
- Divide the batter evenly into the loaf pans. Bake for 45-60 minutes or until toothpick inserted comes out clean. Allow to cool.
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