It's super rainy and wet here today but that did not stop me from having an awesome day off work. I went out for brekky and ate amazing avocado on toast with lime and black salt and 2 soy lattes. After that my boyfriend and I went to the gym. Then I baked pumpkin bread and let it sit to cool while I went to Bikram and sweated my ass off. It was a pretty nice day off.
I do love work though. I got a new job and I am now a baker at a vegan bakery!! Its pretty perfect for me. Put my headphones in and listen to podcasts about aliens and stalkers and bake all afternoon!
I bought a whole bunch of sweet williams white chocolate from the cruelty free store the other day so I could coat my amazing almond balls with it. They only came in a huge bag so I have heaps left over.
Since then I have tried them in a whole bunch of things and they taste great.
The texture of them was just not right in a batch of biscuits I made but they are a pretty great product apart from that. I wanted to use them up today so I added them to my loaf!
Using Pumpkin in sweet things is something that we just do not do here in Australia. Lately it has been catching on and very rarely you might see some dessert on a menu that uses pumpkin but hardly ever. You can't even really buy it ready made in a can. You have to boil and puree your own. (which really is not that hard, you guys are lazy :) )
This loaf is very moist and spicy and I used agave to sweeten it rather than pounds of brown sugar.
Its pretty easy to whip up too.
It kind of looks not cooked here but I promise it is! All the chocolate chips sunk to the bottom so its really moist and sweet at the base!
Spiced pumpkin and white chocolate loaf
1 1/2 cups pureed pumpkin
3/4 cup agave syrup
1/2 cup vegetable oil
2 teaspoons baking soda
1 1/4 cups white flour
1/4 cup wholemeal flour
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon all spice
1/2 cup non dairy milk, i used rice
3/4 cup vegan white chocolate chips
a pinch of salt
Pre-heat oven to 180 C
Sift dry ingredients into a large mixing bowl and combine.
In another bowl add rice milk, agave, oil and pumpkin and mix well until free of lumps.
Gradually add the dry ingredients to the wet mixing well but not beating.
Place in a well greased loaf tin and bake in oven for about an hour and 10 minutes.
Cover it with foil and return to oven for 10 more minutes or until skewer comes out clean.
Serve warm with vegan margarine or a dust of icing sugar!