Were you an observer in the kitchen growing up or were you invited to help? Because of my own experience, I am often curious about a child’s participation in the family kitchen.
When my daughter Audra, was 5 years old, we baked together frequently. I confess I felt “puffed up” with pride watching her make a batch of cookies (eventually) quite independently while I stood slightly to the side to oversee. I owned a bakery, and it was important that she become proficient at combining the ingredients all by herself. At that age, she was so eager to be by my side in the kitchen. This past weekend my daughter, now 15, and I baked together for the first time this year – something we haven’t made time for in 2012 until now. Â My vegan Pumpkin Bread, along with my vegan baked series of recipes ( Apple Cranberry and Banana Oatmeal Chocolate Chip Cake), is ideal for having younger children, like her brothers, Â help in the kitchen with the baking.
Don’t skip this step… freshly grated nutmeg is a step well worth the effort, but best done by a grown up.
My two young boys measure.. whisk.. stir, and I’m teaching them how to properly “fold” carefully (or not so carefully) incorporating ingredients.
We baked the pumpkin bread and sprinkled cinnamon sugar on top!!
Happy baking, Dana
|Sweet on Pumpkin Bread|
- 4 cups unbleached flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup brown sugar
- 2/3 cup organic sugar
- 1 cup safflower oil
- 18 ounces pumpkin
- 2 tablespoons vanilla
- 1 1/2 cup almond milk
- 1 teaspoon freshly grated nutmeg
- 2 teaspoons cinnamon
- 1 cup walnuts
- Preheat oven to 350 degrees
- Oil and lightly flour bread pans
- Mix dry ingredients together (flour, baking powder, baking soda, cinnamon, nutmeg and salt)
- In a separate bowl whisk sugars, oil and vanilla together
- Add pumpkin to the wet ingredients whisking in.
- Fold in half the dry ingredients to the sugar mixture
- Fold in the half the almond milk
- Add the remainder of the dry ingredients and the walnuts and fold to combine
- Add the remainder of the almond milk and fold until just combined (do not over mix)
- Pour batter into prepared pans
- Bake for approximately 45 minutes