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Vegan Pumpkin Walnut Bread

November 6, 2009 by Joy the Baker 263 Comments

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.

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Filed Under: Bread, Breakfast, Featured Vegan, Fruit, Holiday, Nuts, Recipes, Vegan

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Reader Interactions

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Questions
  1. Nayha

    November 18, 2022 at 12:36 am

    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!!

    Reply
    • Joy the Baker

      November 19, 2022 at 11:41 am

      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!

      Reply
  2. Maria

    November 10, 2021 at 8:06 am

    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!!

    Reply
  3. mg

    October 12, 2020 at 5:45 pm

    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!!

    Reply
    • mg

      October 13, 2020 at 7:26 am

      error.. this was Vegan Pumpkin Bread!

      Reply
  4. Melanie

    March 31, 2018 at 1:24 pm

    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!

    Reply
  5. Katyemma Bakes

    April 30, 2017 at 5:16 am

    This is the BEST pumpkin ? bread I’ve ever made, everyone praises it, and I tell everyone about your recipe!!

    Reply
  6. Ashlie

    October 28, 2015 at 2:41 am

    Could I pour all the batter in a large bundnt pan instead of the two loaves?

    Reply
    • joythebaker

      May 24, 2016 at 1:19 pm

      Yes, it would just take longer and really dense.

      Reply
  7. Magali@TheLittleWhiteHouse

    October 22, 2015 at 1:34 am

    No egg and no milk and no weird ingredients that I’ve never heard before??? You’re my saviour!

    Reply
  8. Mary

    September 4, 2015 at 3:17 pm

    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 :)

    Reply
  9. Katie

    March 8, 2015 at 11:27 am

    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.

    Reply
  10. Sangita jain

    January 26, 2015 at 11:13 am

    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.

    Reply
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Trackbacks

  1. Kabocha Pumpkin Bread ???????????? | therollingbagel says:
    June 4, 2016 at 12:50 am

    […] based my recipe off Joy the Baker’s recipe for Vegan Pumpkin Bread. But I greatly reduced the sugar and replaced some of the oil with soy milk. One thing that I […]

    Reply
  2. Pumpkin Walnut Bread (vegan) - A Seat at the Table says:
    January 18, 2016 at 10:32 am

    […] Adapted from Joy the Baker […]

    Reply
  3. CREAMY PUMPKIN PIE BARS | The Edible Spoon says:
    June 16, 2015 at 8:39 am

    […] Another Fall staple:   Vegan Pumpkin Walnut Bread.   No softened butter or eggs necessary.  It’s a secret weapon, for […]

    Reply

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