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
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
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.
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We are well into pumpkin bread season – love a recipe that I can make when we are out of eggs and make my vegan friends happy, too.
Vegan means healthy right? Apparently not according to my calculations but DOES mean soft, moist, sweet, and spicey pumpkin bread. Awesome recipe!
I had just enough pumpkin left over from my pumpkin ice cream to make one loaf of this bread. It’s a good thing it’s at home and I’m at work, because it is crazy good! I’ve been dreaming about it all day.
Wow! Yummy – and with no butter! So moist and just spicy enough. Even my 7-year old said it was good. :)
Thanks for sharing this recipe! It was so delicious. I halved it and baked it as muffins, and it made a perfect dozen. Yummy!
Just made it! So wonderful. Thank Joy!! (again)
I added cranraisins. Delicious. :-)
YUMMM….Joy I have made every pumpkin recipe you’ve posted on the site this year…its getting real pumpkin spice up in my kitchen…thankyou for the delicious recipies!
I usually poke fun at anything vegan, but my obsession with pumpkin won this time. I only made one substitution and that was a little corn syrup and honey in place of the maple syrup. This recipe made 1 medium-sized loaf (to keep!) and 4 small loaves (to gift with a pretty piece of yarn ribbon!). The scent coming from the oven was prize enough, but then the bread melted in my mouth and the walnuts were so crunchy and the spices brought me back to my days in Grenada. Thanks for sharing, Joy!
joy! or any reader out there!
any word/idea on how i’d fare subbing sorghum syrup (or anything else you can think of) for the maple syrup? i don’t like maple syrup :( . or does this end up being one of those goods where you can’t taste it in the finished product?
please let me know so i can get this baby into the oven and then into my tummy asap. thank you!
Have you tried agave syrup? Its mild and delicious.
made these as cupcakes with your cinnamon creamcheese frosting and it was awesome!!
I made this bread and brought it to work… Everyone loved it!!! And it made my entire apartment smell like Thanksgiving!
My nephew is allergic to milk, eggs, and peanuts so he can’t really go trick or treating and this was a great Halloween treat for him tonight! Thanks!
Love the pumpkin bread … will try it for sure!!
In the oven as I type. I can not wait to get a loaf in my belly. Thank you for sharing!
I love this recipe! Wowzers! I made it and shared it on my blog.
http://morriseymakesstuff.blogspot.com/2010/11/vegan-schmegan-this-pumpkin-bread-is.html
Made this at the weekend and it was a huge success! Used half the recipe to make a loaf, and the other half made 10 muffins. Joy, you’ve done it again! Check out my blog to see how I got on.xx
I think I may give this a whirl with butternut squash – mmmm!
Umm, I just found your blog while searching for how to make your own vanilla! And, I think. I am. In love. BAHAHA…. Your so sarcastic and funny, and your food, AMAZING. So, there ya have it!
P.s. I am so baking this with no eggs with the full intent to eat some later. :) Sorry chicks.
So, I made your pumpkin pie poptarts a few nights ago and had some of the pumpkin filling left. I ended up using about a cup of pumpkin filling plus about a cup of what was left of the regular pumpkin for this bread. I also had to use your recipe for brown sugar because ours was so hard and clumpy. I will let you know how it turns out, my boyfriend just put it in the oven :).
A year after this post and this is my favorite, hands down, love to make, love to eat, love to gorge on recipe. This is the best bread recipe in the world. I’m baking it right now for a bake sale work to raise money for Prostate Cancer. It’s going to be tres hard not to eat half a loaf.
I’m totally with Rebecca on this loaf. I’ve said/written already how fabulous this loaf is – it’s SO moist, and dense yet tender, with all the spices blending so well. I’m addicted. I’ve baked it about 7 times this month & nothing else is measuring up to it these days!
It’s been snowing in Seattle and I felt like it was the perfect opportunity to make this. I love how all the spices make you feel so warm inside when it’s cold as balls outside. Can I say balls? And where did that saying come from? Thanks for the recipe, Joy!
Joy, this is a great recipe!! I brought it to a Thanksgiving potluck and it was a hit. I sprinkled a little brown sugar on top before I put it in the oven. Thank you for posting such a delicious recipe. I can’t wait to try some others on your site!
Yum. Made using agave syrup instead of maple syrup (which is ridiculously expensive here). Would also use honey or golden syrup as a substitute. Maple syrup is saved for serving with pancakes only!! Wonderful bread, and so great that recipe makes 2 loaves. One is heading for the freezer…
Made this recipe early this morning while my family was setting up the tree and christmas decorations.
It was so simple to make and really really delicious! I’ve already eaten half of a loaf just by myself. :)
It also makes a great gift for family and friends!
Wow, this sounds absolutely delicious and super easy! Totally making a loaf this weekend.
i think this is my first visit to your blog, and i have to comment that this is possibly the best post intro i think i’ve ever read. i’m adding you to my daily list. oh, and i’ll probably be making vegan pumpkin bread (i’m out of eggs and butter, too) tonight, thanks to you. so… thanks!
That Pumpkin loaf has made me a star at two parties…..it is fantastic! I made mine with raisins and currents….it was fantastic!
this is hands-down the yummiest pumpkin bread and easiest to make recipe for it! I have already made it twice in the last week. It is a huge hit with husband and co-workers alike and even verrrryyy yummy with chocolate chips thrown in:)
thanks joy!
Thank you for posting a delicious vegan recipe! I abstain from all animal products as much as possible and I’m excited when an accomplished non-vegan baker posts recipes that I can use. I’ll be trying this out today. Thanks again!
Who has two thumbs and left out the oil when she made this the other day?
This chick!
Even a little rubbery, this was very nice. Toasted, it made a perfect breakfast bread; torn to shreds, a nice bread pudding. If I wanted, I could cut the loaves and rebake ‘em to make biscotti. My very first quick bread!
I made this quick bread while subbing applesauce for the oil, and the results were fantastic. There was a good balance of spices and the bread was definitely moist. Although I can’t compare it with the original oil-containing bread, I can assure anybody wondering that replacing the oil with applesauce works just fine :]
Joy, I think I have already commented on this recipe – but seriously – this vegan pumpkin bread is AWESOME! My brother and his friends are finishing up a 40 mile hike (in the pouring rain) for part of their Spring Break and I made them small loaves of the p.bread as a surprise! I substitute 1/2 c. of the oil with a 1/2 cup of unsweetened applesauce and it works great. Thanks for all the fabulous recipes!
Can you ever have too much praise? No. So, let me add that I think this is the best vegan cake I’ve ever had! (And I’ve tried a lot and am very unimpressed usually) Good enough to serve to non-vegans without them realising. You have a real gift for quick bread recipes. Yummy!!
Thanks for sharing this amazing recipe!!! I made a few nights ago and it was delicious. I just blogged about it. :D
Joy, I just made this and loved it – thank you so much :) The perfect breakfast treat, with some Greek Yoghurt on the side. Lovely.
Heidi xo
I made this bread tonight because it was the first site that came up when I Googled “vegan pumpkin bread.” I now know why it’s number one because this was the most delicious pumpkin bread I have ever had, vegan or not! Thanks for sharing it.
Made this recently into one smallish loaf and 12 muffins and they were totally delicious! Sold the muffins at a bake sale and they were a big hit. Saved the loaf for myself :) Froze some and I actually quite like it straight from the freezer. Also great crumbled on top of oatmeal. Highly recommend this recipe.
Joy. joy, joy, joy. This bread is aMAZING. I made it while waiting for Hurricane Irene to arrive in DC yesterday and just broke into it this morning. So. Good. I don’t think I’ll ever make another pumpkin bread recipe. I made just a few modifications, for those interested: I doubled the cinnamon, heaped most of the other spice measurements, threw in a few shakes of ginger, used dark brown sugar and cane sugar for the sugars, and also replaced half the oil with plain yogurt (which obvi makes my version not vegan, but I was more interested in lowering the fat content – though I see that several have successfully used applesauce for this purpose). Thanks for such a fantastic recipe, Joy!
I wouldn’t want to have it any otter way…
Wow. This is so awesome. So simple and delicious! : )
This is the most delicious pumpkin bread I’ve ever had. I don’t know why, but the outside gets almost caramelized and has a delightful crispness to it. And the inside is moist, with the perfect crumbliness, even after it’s completely cooled. I was just looking for a recipe that didn’t require eggs since I was out–it’s now my go-to recipe. Here are the little modifications I made:
- eliminated the granulated sugar
- did not pack the brown sugar
- used a 9×5 pan
- cooking time was about 12 minutes less–not sure if it was due to my oven or the slightly larger pan size. But it’s worth checking with a cake tester a little early.
My loaves are in the oven baking as I type this so this is purely based off the taste of the batter. This is going to be “thee” pumpkin loaf recipe. You know how we bounce around loaf to loaf thinking yeah this is good but there has to be better out there. Everything is good but missing something so you find yourself dredging the interweb looking for “that one” This my friend is a pumpkin ho fiend. Constantly in search of the sizzle sizzle and this recipe is gonna be my rock.
I used APF and whole wheat only because I was out of white whole wheat. I added a chopped up bar of equal exchange 65% orange flavored chocolate(what?!what?!) dried cherries that I reconstituted(aw yeah) with the called for walnuts that I toasted first. I also used a grade b maple syrup because that’s the way I roll.
This is one of your recipes that I make all the time in fact I’m baking the pumpkin walnut bread right now.
My family and I love this bread. It is so yummy.
My obsession with this bread has been passed on to my family. Thanks!