Vegan Pumpkin Bread

Our family's absolute favourite holiday treat is this pumpkin bread recipe from Joan Mondale, wife of former vice president Walter Mondale. The key is to let the bread cool completely and then wrap it in wax paper and then foil over that. The next day you will unwrap it and the top will be a delicious layer of goo. Dee-vine!

Ingredients for two loaves (or in this case one biggie and two wee ones):

3⅓ cups sifted all purpose flour

3 cups sugar

2 tsp baking soda

½ tsp baking powder

1 ½ tsp salt

1 tsp cloves

1 tsp nutmeg

1 tsp cinnamon

4 egg replacers

1 cup vegetable oil

1 can of organic Cadia pumpkin

1 cup of water

**add-ons: mini choco chips or chopped up bits of walnut**

Instructions

• Grease and flour the loaf pans

• Sift flour and dry ingredients

• Add phony eggs, oil, pumpkin, and water - beat well

• Mix in walnuts if ya want

• Pour into pans but only to the halfway mark

• Top with mini chips if that's your thing (I tried it on half and totally regretted not doing the entire lil' loaf.)

• Bake at 325° for 1.5 hours, making sure to check the lil' loaves (if you so those) at about 70 minutes. You can use a cake tester or toothpick or knife. Just make sure it comes out dry. If it does, yank that baby out, 'cause it's done.

• Cool on a rack then wrap 'em in wax paper and foil. 

• They can last up to 2 months in the freezer, but why would anyone freeze them?!