I’m a vanilla girl, through and through.
I prefer white cake over chocolate cake.
White chocolate over milk chocolate.
Vanilla ice cream over chocolate ice cream.
Sensing a pattern here?
I like blondies over brownies any day, and adding pumpkin to the batch just seals the deal.
These blondies are so moist, like that gooey brownie in the center of the pan, but better. They’re also vegan (hooray!) but because the sugar and oil content is a bit high, I cut them into small slices to exhibit some control.
- 1 cup canned pumpkin
- 1/2 cup canola oil
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1/4 cup vanilla soy milk
- 2 tsp vanilla extract
- 1 1/4 cups white whole wheat flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
Preheat oven to 375F. Combine wet ingredients in one bowl. Combine dry ingredients in another bowl. Then mix the dry ingredients into the wet ones and give it a few stirs until the batter is smooth, but not over-mixed.
Pour batter into a 9×5 greased loaf pan. I used my Pampered Chef stoneware loaf pan, which requires no greasing and I loooove it!
Bake for 25 minutes, cool, slice and enjoy!
Most baking recipes will say to “insert a toothpick in the center and if it comes out clean, it’s done.” But does this apply to vegan baking? I mean, there’s no harm done if the center of the blondie pan is still a little gooey since there are no raw eggs in there. In fact, if I stuck a toothpick in the center of mine, it would not have come out clean. I like ‘em a little underbaked and gooey, but you could bake them a few minutes more if you don’t.
They’re simple and delicious and I just had one for breakfast.