Now that Starbucks has retired its pumpkin loaf in the Metro Area, I had to take matters into my own hands and create a sweet fall treat desirable enough to eat before my mid-morning Pumpkin Spice Latte (RIP $5.17).
After my lovely friend Merritt made me a fabulous apron from fabric we’d picked out together in Nantucket, I had no choice but to go into my kitchen/living room and make her something delicious.
The recipe is vegan, one of my roommates is vegan, and I wanted to share. Alternate version: I’m too cheap to buy eggs.
Ingredients:
3 cups white flour
2 cups white sugar
1 teaspoon baking powder
2 teaspoons baking soda
3 teaspoons pumpkin pie spice
1 banana (I microwaved mine for 45 seconds, for softness)
1 can pumpkin puree (15oz)
1 cup vegetable oil
1 teaspoon vanilla
1/3 cup water
chocolate chips (optional)
oatmeal (optional)
Preheat oven to 350. Mix dry ingredients together in bowl. Whisk in the wet ingredients. Stir until all clumps are removed. Stir in chocolate chips, if desired. Pour into two pre-greased loaf pans (or one, if you are too poor to buy a second and want an extra large loaf) and sprinkle with oatmeal. Put in the oven for an 60-95 minutes, checking with a toothpick every so often to see if the batter sticks.
Let cool and enjoy!
