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.
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.
Hi Joy! I have loved this recipe for years, and I had a question. Could I turn this into muffins? I know I would have to keep an eye on it to figure out the bake time, but do you think it would cause any issues for texture? Thanks!!
Joy the Baker
I’m so glad this is a keeper for you! No I don’t think turning it into muffins will change the texture one bit! Go for it!
As I get ready to make this recipe for the 1,000,000th time, I thought I should say thank you properly! I have been making this recipe since you posted it… it has gotten me through undergraduate, graduate schools, traveling all over the world…. this recipe has been by my side and I absolutely adore it every single time I make it! Everyone who knows me well has received this bread from me : ). Thank you, Joy!!
just made the pumpkin pie bars and had 1/2 can of pumpkin left… made 1 loaf of Joy’s gluten free pumpkin bread and oh so good! Thank you Joy!!
error.. this was Vegan Pumpkin Bread!
This was so good! Thank you! More vegan recipes are always welcome.
To anyone who loves animals, consider going plant-based :) check out the Joaquin Pheonix move Earthlings!
This is the BEST pumpkin ? bread I’ve ever made, everyone praises it, and I tell everyone about your recipe!!
Could I pour all the batter in a large bundnt pan instead of the two loaves?
Yes, it would just take longer and really dense.
No egg and no milk and no weird ingredients that I’ve never heard before??? You’re my saviour!
Just made this last night for my less-than-vegan family and they adored it! You have gained a few more fans from the land down under :)
Yum! Thanks, Joy! I’m vegan and appreciate this recipe! Sadly, I had no liquid sweetener so I subbed water for maple syrup and it was still plenty sweet and good.
I made d bread today.it was Gud but it turned out very sweet.i followed d recepe accurately and it took double d time to bake .it was uncoked fr the centre. Can I omit maple syrup and granulated sugar.