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Pumpkin Tea Loaf With Brandy “Cream” Sauce

by Robin Robertson

For the Pumpkin Tea Loaf:
1 1/2 cups
canned pumpkin 3/4 cup sugar
1/2 cup peeled and grated apple
1/2 cup corn oil
1/4 cup soft silken tofu
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup chopped pecans
1/2 cup golden raisins

For the Brandy “Cream” Sauce:
1 cup apple juice
2 Tbsp. sugar
2 Tbsp. cornstarch dissolved in 2 Tbsp. water
2/3 cup vanilla soy milk
3 Tbsp. brandy

• Preheat the oven to 350 degrees F. Lightly oil a loaf pan and set aside.
• In a large bowl, combine the pumpkin, sugar, apple and oil.
• In a separate bowl, mix together the tofu, flour, baking soda, baking powder, salt, cinnamon, pecans and raisins. Combine the wet and dry ingredients and mix until well blended.
• Spoon into the prepared loaf pan and bake for 50 to 60 minutes. Cool in the pan. Serve with Brandy “Cream” Sauce.
• For the Brandy “Cream” Sauce: In a saucepan, heat the apple juice and sugar almost to a boil. Slowly add the cornstarch mixture, stirring until thickened. Reduce the heat to low. Add the soy milk, heat for 1 minute, then add the brandy. Cool slightly before serving.

Makes 8 servings