|Pumpkin pie bread is heaven with or without a light caramel drizzle composed of medjool dates.|
I loved the Vegan Caramel Sauce created on The Law Student Wife's blog. She inspired the recipe. Instead of maple syrup and added sugar, medjool dates make for a fine syrup fix. After all, remember this amazing concoction made so long ago? Well, added vanilla, coconut oil, and almond milk to simmered recipe enhances an already rich authentic flavor. To make it thicker and less of an icing drizzle, drain more of the date water.
Vegan Pumpkin Pie Bread With Light Caramel Drizzle Ingredients and Preparation
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 15 oz can pumpkin puree
1/4 cup almond milk
2 tablespoon melted coconut oil
2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 tablespoon apple cider vinegar
Light Caramel Drizzle
3 medjool dates (soaked in 1 cup water for 3-4 hours or overnight)
2 tablespoon almond milk
2 tablespoon coconut oil
1 teaspoon vanilla
pinch of salt
To make light caramel, drain some of the medjool date water and puree in a blender.
In a saucepan, on medium heat pour in the date mixture and add almond milk. Whisk for five minutes. Take off heat. Add coconut oil, vanilla, and salt. Pour into a jar and let thicken at room temperature.
Preheat oven to 400 degrees and grease a bread pan thoroughly well.
Sift flour, baking soda, baking powder, and salt together.
Cream sugar, pumpkin puree, almond milk, and coconut oil together.
Blend dry and wet ingredients, adding pumpkin pie spice and cinnamon. Apple cider vinegar last.
Pour into pan and bake for 40-45 minutes. Let cool before scooping bread out.
|Golden orange brown beautiful sweetness.|
|And Tazo's hot delicious Pumpkin Spice Chai Tea accompanies great!|
|Enticing close up.|