1 (12.3 ounce) package firm tofu (I use Mori Nu organic)
1 cup vegetable oil
1 cup brown sugar
1 cup granulated sugar
1 pound pureed pumpkin or butternut squash, drained (no need to drain the canned kind)
1 cup whole wheat pastry flour
1 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1. Preheat oven to 350 degrees F. Grease a 9x13" pan (for bread) or large cookie sheet (bars). Blend tofu and oil until smooth and thick.
2. Add mixture to a large mixing bowl with the sugars. Whisk to combine. Add squash and whisk until smooth.
3. Add dry ingredients and fold until well combined. Bake 30 minutes for bread, or 20 minutes for bars.
4. Test with a toothpick. There should be a couple of crumbs, but if it is still goopy, lower temperature to 325 degrees F and bake an additional 5-10 minutes.
If you really want some sin for breakfast, slap some vegan cream cheese frosting on the top.
Source of recipe: This is my family's favorite pumpkin bread recipe, finally updated without the use of eggs. This is not, by any means, healthy, just damn tasty.