Pumpkin spice bread

Pumpkin spice bread

I debated whether or not to post this becuase it didn't last long enough to photograph properly. And you know how crazy I am over my photos and the lighting - and don't even get me started on the fact that you can't even really tell what this is. But then I came to my senses and realized the fact that the bread didn't last long enough to photograph is reason enough to share it. Because this bread is delicious; super flavorful, super moist and it will probably do super things to your ass. But who cares, right? That's why you run some variation of this more than a couple times a week. And eat whatever the hell you want.


3/4 c. canola oil
3/4 c. cane sugar
2 tbsp unsulphured molasses
2 tsp pure vanilla extract
1/2 c. silken tofu
3/4 c. pumpkin puree
2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp fine sea salt

1/2 c. almond meal
1 1/4 c. unbleached flour
1 c. whole wheat flour
1/2 c. soy cream
1/2 c. vegan cream cheese
2 tbsp vegan butter
3-4 tbsp powdered cane sugar
1 tbsp unbleached flour
1/2 vanilla bean
, split and scraped

Preheat oven to 350˚F. Lightly oil two loaf pans; set aside. In a large bowl, whisk together the oil, sugar, molasses, vanilla extract, tofu and pumpkin puree. Stir in the pumpkin pie spice, baking soda, salt and almond meal. Whisk in the flours and soy cream, alternately. Divide batter evenly between prepared pans. Bake at 350˚F for 30-35 minutes. Transfer to cooling rack then store in an air tight container for up to three days.

To make the cream cheese frosting, beat the butter and cream cheese with an electric mixer, on high speed, for 15-20 seconds. Sift in the powdered sugar and flour, then scrape in the vanilla bean; mix. Spread a thin layer over cooled loaves.

Yield: 2 loaves or 4 mini loaves


  1. A). You can totally tell what this is!; and B). That frosting looks incredible! I don't think I have ever put vanilla bean in frosting before--but now I am going to have to!

  2. If anyone doesn't know what this is they are looney. Looks fabulous!

  3. i love your napkins!! and another yummylicious pumpkin creation!
    I passed ont he Liebster award to u on my blog! just in time b4 mofo Oct says a good bye!
    Have an amazing day!

    Richa @ Hobby And More Food Blog

  4. Shit, do you run that distance? I only run like four miles a day (sometimes 5 on the weekend) and that is plenty enough for me. I'm kinda thinking about working on speed now that I have distance down though.

    These definitely look worth a long run too! I think it's funny how your pictures have to look so tidy, just because I'm the complete opposite. But they look so professional and awesome. I love your photos, I really do.

  5. HA! Isobelle, your comments always make me bust a gut. That route is my favorite becuase it doesn't feel like 9 miles. Look into high intensity interval training - I hear that's great to increase speed and distance. Now I wish we lived closer not only so we could bake together, but so we could run together! Le sigh.

  6. oops, sorry! :)

    I will certainly look into that. It gets boring just running long distance after a while so that should be fun-ner. The funnest.

    I know, I wish that too! None of my friends like running :( the silly buggas.

  7. I love how all those sweet, little vanilla bean seeds look in that icing. Also, loving your "eat whatever the hell you want" approach. Truth bombs!

  8. These look delicious - going to have to make them! Thanks for posting the recipe!