Vegan Monday: Pumpkin Coconut Bread

Just in time for Vegan Monday and Thanksgiving, I accidentally made this amazingly good quick bread. It was an accident because I didn't even know it was vegan.

Another of the things I have come to count on in my life, is that when I go to visit my Parents, there is usually a quick bread involved. It's ready when I come in, hungry with travel. It's ready when I need a little something sweet after dinner and before dessert. It's ready with the coffee when my early rising Mom quietly hits the kitchen long before I awake - she slices it in fat slices and cuts them in half, arranging them on a platter for quick grabbing when the rest of the household joins her in the kitchen.

There are numerous breads we enjoy, certainly banana bread and it's variations run a common thread throughout the year, taking care of any sad members that ripen too quickly on our counters. I was just thinking that it was about time to make Ina's Date Nut Spice Bread, a Fall favorite of mine, when I visited last weekend and found this tender pumpkin coconut bread waiting on the counter. My Mom found the recipe in her October co-op newsletter, and had it earmarked for awhile.

It's not a quick bread to me, if it doesn't have the hallmark cracked middle...

One reason my family may love quick breads is that so often, the recipes are written to make two loaves. When you don't know how many people will be dropping by, or if you wish to gift a loaf and eat one yourself, baking two loaves instead of just one is just plain economical. Hiding it in your freezer makes for an instant short notice treat, and giving one as a gift makes you just plain popular. This one was so good, I snapped a picture of the recipe with the iPhone, enhanced it in mobile Photoshop for easier reading, and planned my baking week around making it for Friday. I knew I had a taker for one of my two loaves, and wanted to wait for the end of the workweek, so it was fortunate that my Mom had baked two loaves. I had a half loaf gift to tide me over until I could bake it myself. It wasn't until I was actually mixing it up, that I noticed is was totally vegan.

Vegan baking can be tricky, since sometimes there isn't a whole lot of rise and the results can be too dense. Usually, a "healthy" tasting bread emerges, edible, but not fully enjoyed. This is not that bread. In fact, it is so moist and tender you would swear it was laden with butter. It probably helps that it is packed with sugar, but, c'mon... it's Thanksgiving! If you can pick one good time to indulge during the year, this is it. You could make half the recipe, but you may as well make two and give one to someone you love.

I think quick breads taste best at room temperature, but for longer storage, you can refrigerate it. If you slice them cold, the slices will be neater. The slices come back to room temperature fairly quickly, which is good for me since I do store it in the fridge. If I leave something like this sitting around on my counter, I tend to eat a bit every time I walk past it. I've got to "straighten those rows", you know.

Pumpkin Coconut Bread (originally called Coconut Pumpkin Nut Bread from the People's Food Co-Op newsletter)
makes 2 loaves, easily halved

• 3 1/2 c. ap flour
• 2 c. packed dark brown sugar
• 2/3 c. white sugar
• 1 15 oz. can pumpkin puree (scant 2 cups)
• 1 c. vegetable oil
• 2/3 c. coconut milk
• 2 t. baking soda
• 1 t. salt
• 1 t. ground nutmeg
• 1 1/2 t. ground cinnamon
• 2/3 c. flaked coconut, I use unsweetened shredded Let's Do Organic!)
  
• 1 c. toasted chopped walnuts

Preheat oven to 350 degrees. Grease and flour two loaf pans, I used a spray with flour.

Combine flour, sugars, pumpkin, oil, coconut milk, baking soda salt and spices. Mix well until blended. Fold in coconut and nuts. Spread gently into prepared pans.

Bake for about 1 hour and 15 minutes, checking after an hour. Bake until toothpick inserted in the center comes out clean. Remove from oven, cover tightly with foil, and allow to steam for 10 minutes. Remove foil, remove from pans, and cool completely on a cooling rack.

If you are savvy (and I was not, but will remember to be next time...), you can make sure to cut the two pieces of foil large enough to wrap the finished breads in. I saved my steaming pieces for another use, but if you were short on foil, you could kill two birds with the one stone. I have never used this steaming technique before, but the bread is nice and moist, so I'm keeping it as a trick up my sleeve.

I like wrapping things in foil, and usually keep a roll of "heavy duty" on hand to use for the demands of opening and closing sometimes many times a day. I try to be neat about it, and usually use a wrapping that I learned from folding origami. There's something about a fresh shiny brick gracing my counter top, and it's even more exciting to know that something delicious is preserved from the elements beneath something as utilitarian as aluminum foil.

It also makes a good package for dropping off. So, weather you need a Thanksgiving morning treat or a little something to bring to a get-together, this is the bread for you. Vegan, or not, I promise you won't know the difference!

UPDATE 10/2011:

These also make great muffins, a whole batch makes 2 1/2 - 3 dozen, depending on how full you fill the tins. I have also made them easily with half the amount of sugar, and replaced the coconut milk with yogurt or milk in a pinch with fine results (though dairy milks will render them non-vegan).

Vegan Monday: Adventures in Lemon Poppyseed Bread

Looks pretty good, so far...

You may notice that I dropped the "raw" from the vegan post title this week. This was intentional, since I fully intended to branch out into vegan bakery. I found a base recipe and of course, altered it to use up more of the almond "pulp" as I like to call it, my homemade by-product of almond milk making. My end result was less than stellar I must say, but for a little sweet something for just myself, I'm reasonably happy.

Well, maybe more than reasonably happy, since two of my most favorite flavors are lemon and almond. So many recipes for poppyseed anything contain only lemon, which is fine, but I absolutely crave almond extract - the King of All Extracts in my book. True to my assumptions, the base recipe, one from Robin Robertson's Vegan Planet, uses the zest and juice of a whole lemon. I stayed fairly faithful to her recipe, but accidentally forgot to add the 2 tablespoons of oil, and added in 1/2 c. of my almond pulp. I had high hopes when I tasted the batter; it was perfectly lemony and suspiciously like a traditional quick bread. I just knew that adding my almond extract glaze (which I could practically mainline, mind you) would make it perfect. I baked it for 60 minutes, let it cool in the pan for ten, then waited patiently until it was completely cool to cut into it:

Dense, gummy, and appears to be overworked, not good characteristics for a quick bread. I tasted it. Hmmmm. It was actually pretty good! Especially after I added a little glaze of confectioner's sugar, almond extract and almond milk... it actually improved it so much that I even considered writing down the recipe here for non-discerning and non-judgmental vegan bakers... but I think I better try again and work towards perfection.

Vegan bakery does have the guilt-free aspect working for it. While the recipe does use white flour, it only had 1/2 cup of sugar, half the amount of most traditional quick bread recipes, and no eggs or butter to clog up my arteries. Gummy or not, I wrapped my sad loaf in foil, and tucked it into the fridge for eating alongside my coffee for the rest of the week.

It is always a little sad when something turns out less than your expectations of it, but it becomes almost a blessing to still be able to consume it! It also serves to knock me down a few notches in my experimentation modes, since sometimes, I feel like I could add flour to water and produce something so amazing that no one would suspect otherwise. Egotism has no place in the the kitchen and Venerable Kitchen Wisdom does usually know what is best for you. Lessons can be learned in everything, provided my eyes are open wide enough to see them.

Getting to know Veganism in all it's forms is really fun for me, and a little flop here or there isn't going to deter me! We'll see what happens for next week, Raw Vegan or just plain Vegan Monday will be around to challenge me a little bit longer. I MUST find another use for almond pulp! I refuse to believe that I can't make it into something delicious and worthwhile! Any ideas? Be sure to send them my way...

adaptation.

I think it may be impossible for me to follow a recipe without making alterations of some kind. Strangely, however, I always need a base as a jumping off point. If I can at least visualize a final result, I can see all my tweaking to be done along the way. If there was ever anything that a culinary school could do for me, it would be to school me on the science of cooking. In lieu of that, I guess I'll always have Alton.

This past week, I've been altering lots of things. First, a soup that began as Thai-Style Chicken and Rice Soup at Epicurious.

adaptation #1: Thai-Style Soup.

My secret ingredient came by accident when my Husband (who, incidentally, is really incapable of eating any Asian/Latin/Egg dishes without a hot sauce addition of some kind) added the sweet chili sauce before eating.

The original recipe, at the link above, had you straining out the ginger and garlic. This is too much work for me, and I hate to think of the flavors I'd be missing out on, so I'll recant my Thai-Style Soup recipe for you here:

adapted Thai-Style Soup

1 onion, chopped
2-4 garlic cloves, thinly sliced (the larger you leave the pieces, the milder the final result: Thanks for telling all the secrets of garlic, Alton Brown...)
1 T. Thai Curry Powder (or Thai Red Curry Paste)
1 t. ground coriander
2 inch piece of ginger, grated on the microplane (or chopped finely)
8 c. (2 quarts) chicken stock, or equivelent substitution
4 c. water
1 can coconut milk (I used to buy "Lite Coconut Milk" from Trader Joe's, since there are no crazy chemicals, and it's really cheap. Then R1 told me, why not just buy the real deal since they just add water to "Lite" coconut milk - not that I'm eating coconut milk Morning, Noon and Night mind you - you can freeze a partial can, not in the can of course, if you only want to use half. The Thai Kitchens brand is seriously delicious, and also crazy chemical-free. One whole can of silky, thick, full-fat coconut milk in this soup was perfect.)
2 c. cilantro, coarsely chopped
1 c. basmati rice
1/2 lb. (or more to your liking) boneless, skinless chicken breast, thinly sliced crosswise OR 3/4 lb. medium shrimp 31-35 count, peeled and deveined or (I'm wagering) one block extra firm tofu
2 c. or so frozen peas, if you are out of season
2 T. or more fish sauce
salt, 1 1/2 t. or to taste
Mae Ploy Sweet Chili Sauce to serve (buy this from an Asian food store, and it's less than $3...)

In a dutch oven, heat a bit of olive oil (or any oil you cook with) and saute the onion, garlic and ginger until translucent, about 5 minutes or so. I actually like to heat the oil up with the garlic, since I think it makes it milder - a trick I plucked from Marcella Hazan. When the onions are appropriately sauteed, add the curry powder (or paste) and coriander and stir for 1 minute.

Next, add the stock and water. If you are holding this to make later - this is a good place to put the lid on and turn off the heat. If you are continuing: bring to a simmer and add the rice. Start checking for the doneness of the rice at about 12 minutes. You really only need to cook the chicken in simmering water for 3 minutes (so make sure you do slice it thinly), so I like to add it when the rice in just about to be done. I will say, that normally rice in soup seems to grow. The basmati rice, however, seemed to stay about the same. Even after it rested in the fridge for a day or two.

When the rice is near cooked, add the chicken, and simmer until just cooked, about 3 minutes. Stir in coconut milk, cilantro, peas and fish sauce, and cook until the peas are tender, about 2 minutes. Adjust seasoning with salt.

Serve with sweet chili sauce. After our initial dinner, I froze 2 quarts of the leftover soup in jars and saved 1 quart for my lunches (I finished the last bowl today). I like having frozen soup on hand, since I don't really buy canned soup. After my initial impression with the longevity of the rice in the icebox, I'm looking forward to delicious thawed frozen leftovers sometime in the future.

adaptation #2: Susan Purdy's bread pudding.

In Have Your Cake and Eat it Too, Susan Purdy massively adapts higher fat recipes into relatively guilt free pleasures. Late last week, I had a half a loaf of bread to use up so I made a variation of her bread pudding, as I have several times in the past. My Mom gave me a copy of this book, and I confess that while it does have a few things that I like, it does tend to be a little to lean for me. If you want a low-fat alternative that you want to eat up in one day, this is the book for you. I've found I liked most of the recipes, but they are too low in fat to taste good for the 7 days that I want and need a recipe to endure - and also cake that is so lean seems to mold fast at room temperature, and I like my cake out on the counter where it can stare at me.

She also seems to have a phobia of egg yolks, which I know was all the rage a few years back. Instead of using her approach of fewer egg yolks and more egg whites for this bread pudding, I like to just throw in 2 eggs and be done with it.

A poor pictorial rendition, as it came out of the oven in the evening...

adapted Bread Pudding:

Combine 4 cups of bread cubes (I love to use artisan style bread here since it really holds up), 2 T. of dark brown sugar and a pinch of salt in 2 c. of milk (originally 1%, but I use skim) for 15 minutes.

Meanwhile, mix 2 eggs 1/4 cup granulated sugar (recipe calls for 1/2 cup if you like it sweeter), 3/4 c. milk, 1/4 c. whisky or rum, 1/2 t. cinnamon, 1/2 t. nutmeg, 1 t. vanilla extract and 1/2 c. raisins. Pour mixture over the bread cubes, and transfer to a 9x9 glass baking dish.

I like to poke any visible raisins under the surface so they plump up nicely. Bake at 350 degrees for about an hour, checking at the 45 minute mark. I never bother, but you can bake in a bain marie (hot water bath) as well. It may take slightly longer. Bake until the custard sets. Since it isn't an egg heavy custard, it is a looser interpretation of custard. But rest assured the results are adequate, politely boozy, and rapidly devoured by bread pudding fanatics (a.k.a. me in my household...). It also keeps quite well in the fridge for nearly a week.

adaptation #3: Insanely Healthy Pumpkin Bread

I got it in my head that I desperately needed Pumpkin Bread. Partially because we read the Runaway Pumpkin, on Lindy's advice, and Boy-O was talking about it. A quick Googling unearthed this recipe with so much room for adaptation that I knew I had to make it.

I really did mostly follow the recipe, and was taking it up on adding whatever I had to laying around to use up. Below you can see the leftover almonds mixed with powdered sugar from the last Daring Baker Challenge. I guess it pays not to ever throw anything away...

I also used up several other tablespoons here and there of chopped up nuts. My only mistake was adding additional chopped nuts to the tops before baking. Usually they toast and sink perfectly into the bread, resulting in my favorite way to enjoy nuts in quick breads. But due to the stiffness of the batter, I think I've eaten most of them as they have fallen off during slicing...but I'm not complaining.

I've wrapped it in foil, and parked it in the fridge since it is very dense and English-puddinglike. Today I discovered that it is incredible spread with grape jelly, and somehow it really enhances the pumpkin flavor. I opted for the very low sugar content, and even abstained from adding my new favorite baking ingredient, brown rice syrup. It's Insanely Healthy, and the Boy-O loves it. Into the keeper file...

I think the hardest thing about this whole food-blogging thing is determining when a recipe becomes "Mine". I'm wondering if there is a legal department somewhere defending the intellectual properties of cooks around the country, and if some mad recipe writer somewhere is going to sue me for what little I have. Fortunately, I feel that food folk are some of the nicest people out there, and that sharing really is in the best interest of all of us- adaptations and all.

I hope if I've made your recipes, I've done you justice. I really do set out to start each recipe by making it once in its written form. I will continue to include links to original recipes, and the sources of my original inspirations. Meanwhile, I'll continue the adaptations until I find my next photo-worthy post.

Quickbread (part one.)

Yesterday, I searched for a better Banana Bread recipe. This happens a lot, since I have all the intentions of eating bananas, then before I know it - they are spotty and black and begging for a new life in quick breads. Last week though, I made them into Nikki's Healthy Cookies, from food blogger 101 cookbooks. I have them frozen for moments of cookie needs... and they are users of 3 bananas, and no refined sugar. See? I really am trying to be better.

So, after much searching, I finally found this recipe for Whole Wheat Banana Bread: and I came across it in a strange manner. Every recipe I perused up to this point had lots of butter. I love butter, but I was searching for healthier options. All recipes also seemed to have way too much sugar as well, which I don't normally have a problem with, but you know, I'm trying to be Better.

It helps too that my Mom is looking for baking recipes that are using less or no refined sugars. I have a task, and I am up to it! I found a forum of people discussing healthier banana bread options at seriouseats.com. A commenter included a link for the following recipe. I did alter it slightly, so I am posting my version below. My little picky boy-o loved it, and I loved it. Better yet, absolutely no guilt is involved.

Healthy Whole Wheat Banana Bread

1 loaf

• 1/3 c. oil (part can be converted to applesauce,according to a poster at serious eats, but I used canola oil)
• 1/2 c. brown rice syrup
• 1 t. vanilla extract
• 2 eggs
• 3 mashed bananas
• 1 3/4 c. whole wheat flour (King Arthur, of course)
• 1/2 t. kosher salt
• 1 t. baking soda dissolved in 1/4 c. hot water
• 1/2 c. chopped walnuts.

Preheat oven to 325.

Beat oil and honey together in a large bowl. Add eggs and mix well, then stir in bananas and vanilla. Stir in flour and salt, then add baking soda to hot water and stir into batter. Fold in chopped nuts.

Spread batter into "prepared" pan (I opt always for cooking spray with flour. Normally, I am against such things, but it really does make life so much easier.)

Bake for 55-65 minutes, until tester comes out clean. Try to wait at least a half hour before cutting into it.

I think in the next occasion of overripe bananas, I will tweak this recipe using my two favorite additions from the Alton Brown banana bread recipe. To date, his is by far my favorite. (All about Alton has the recipe by weight: Bread of Life has it listed by measure.) He uses oat flour in his, which is a miracle, I think, for adding softness. But the true marvel is that he also adds almonds and almond extract which is seriously my favorite flavor ever. If you are looking to impress, and not eat healthy in the privacy of your own home...make Alton's banana bread.

I think the whole wheat version is really delicious however, and the brown rice syrup is the key I think. If you were to use honey, as the original recipe wished, I think it would be too sweet. I love honey, but if I was going through the trouble to make a healthier recipe, I figured why not try the brown rice syrup? It is made (according to the Lundberg Farms label) by simply boiling down brown rice. It is great, and really does taste a little like sweet, nutty brown rice.

I originally bought it for making Nigella Lawson's Chocolate Peanut Granola, which is very tasty and perhaps my third batch after watching that episode is happily residing in my freezer.

I hope you have luck with this healthy version of banana bread. I am actually going against all my personal thoughts on cake and bread storage and storing this, wrapped in foil, in the refrigerator. It is just so moist, that I can't see getting my normal 6-7 days out of it! I'm also planning to toast some, since I think that the almost pudding like interior will stand up to it.