Vegan Pumpkin Walnut Bread

Vegan Pumpkin Walnut Bread

I’ve got a guilty conscience.  Here’s a little peek inside:

Dear Coworker David,

Tonight when you were detailing the twenty one shots you had for your twenty first birthday, I stopped listening at about shot number four… the Raging Bull I think you said.  How do you remember all twenty one shots after twenty one shots anyway!?   Sheeesh!  Though I was smiling and nodding tonight, I heard not a word you said.  True.

Dear Downstairs Neighbor,

Is it noisy down there?  Does it seems sometimes like I’m stomping around on my second floor apartment floors?  Probably.  I am.  I can have some heavy feet from time to time.  Do I do it on purpose?  Sometimes.  Yes.  To be fair, I do this because, as you know, I left cupcakes on your doorstep for you one afternoon and I watched you discover them and take them to the dumpster to throw away.  I saw you do that.  Not cool.  Not cool at all.

Dearest Friend (pssst!… that’s you),

Sometimes I make recipes vegan simply because I’m out of eggs and/or butter.  It’s true.  A severe and persisting egg shortage in my house was the inspiration for the Vegan Pumpkin Bread.  If you’re vegan, you’re probably annoyed.  That’s ok.  I can be annoying.  If you’re not vegan, you’re probably happy to know that you can still bake up some wonders without eggs and butter.  Your call.

Love,

Joy the Baker

Vegan Pumpkin Walnut Bread

Vegan Pumpkin Walnut Bread

Pumpkin Bread.  Ooooh, you’re a tough one to futz up.  Pumpkin adds moisture and flavor that just won’t quit.  When combined with plenty of spices, pumpkin bread becomes a treat that will stay fresh and moist for days and days.  This version is sweetened with both brown sugar and maple syrup.  I. Love. It.

Vegan Pumpkin Walnut Bread

makes 2 loaves

Print this Recipe!

2 cups all-purpose flour

1 1/2 cups white whole wheat flour ( or whole wheat flour… or just use only all-purpose flour)

2 cups light brown sugar, packed

1/3 cups granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon freshly grated nutmeg

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon cloves

1 15-ounce can pumpkin puree, or just under two cups

1 cup vegetable oil

1/3 cup maple syrup

1/3 cup water

1 cup chopped walnuts

Preheat oven to 350 degrees F.  Place a rack in the center of the oven.  Grease and flour two loaf pans (mine are 8x4x2) and set aside.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.

In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.

Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together.  Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in.  Fold in most of the chopped walnuts, reserving some to sprinkle on top of the batter once in the pan.

Divide the dough between the two greased pans and sprinkle with a few walnut pieces.  Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean.  Remove from the oven.  Let rest in the pans for 20 minutes, then invert onto a cooling rack.

Serve warm.  Maybe even wrap one loaf up in plastic wrap and store in the freezer for future munching.

235 thoughts on “Vegan Pumpkin Walnut Bread

  1. Sorry to hear your neighbor threw away your perfectly good (and I’m sure, delicious!) cupcakes. I’m a knitter, and those are the people we say aren’t knitworthy. Guess that neighbor isn’t bakeworthy! Gorgeous pumpkin bread; that’s one of the best uses for pumpkin IMO!

  2. Dear Joy,

    I am vegan and I am not annoyed at all but simply delighted that I don’t have to do the worrisome “converting things and wondering if my pumpkin bread will be raw in the middle” dance that I do in anticipation when I veganize recipes! And fortuitously, I have a spare can of pumpkin AND a half-bag of walnuts leftover from a baking spree yesterday. I believe this is what is called A Sign.

    PS: I would totally eat a cupcake left on my doorstep so if a cupcake ever finds itself in southwest Virginia, rest assured it will meet with mastication here.

  3. Thanks, Joy!! I’ve been searching for a vegan punkin bread recipe for a while, and this one looks freakin’ DELISH! Can’t wait to give it a whirl.

  4. Wow this recipe is so great!
    It doesn’t even look like a vegan recipe, its so great for vegans and non vegans. I absolutely love vegan baked goods and I’m not a vegan.

    I’m bookmarking this, so gorgeous!

  5. Threw out cupcakes! That’s absolutely insane! And you should get a big heavy dog who stomps around all the time and drives them crazy. Come on… even if you don’t want them, just take them INSIDE and throw them out where no one can see. Duh!

  6. this recipe makes me so happy! my house is sometimes in short supply of eggs and butter, too, so i am very excited to know that i can still bake up some delicious pumpkin bread. :)

  7. first time I get to see only 3 comments on ur post! obviously Ive dropped in early enuf. so I thought I’d leave a comment myself…love ur blog..great recipes and youre a sweet girl…oh n lovely photos too :))))

  8. hahah *reading this drukn btw* its nice to know you arent as perfect as all your amazing recipes and posts make you seenm, not meaning to sound at all mean btw. ur perfect enough to make me look u up now. hope this makes snense

  9. Mmmm this looks lovely and wintery :)

    That sucks about your neighbour, but maybe they were just being overly cautious rather than rude. If I discovered unknown cupcakes, I’d be a little suspicious at first! It is rude, though. What a waste of lovely cupcakes!

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