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.
Aravis
Joy —
Just wanted to let you know I baked this pumpkin bread last night (well, that’s not news. I bake it every few weeks, and sometimes I take it to work, and every time I do, someone asks for the recipe).
After I baked this pumpkin bread, I ate half a loaf. By myself.
To compensate for my lack of self control, I made some soup. With kale.
Lots of kale.
Chelsea
I love this recipe! I’ve made it two times already this year! I’m making it again today, and I tried using applesauce in place of the oil. Looks good and smells good! Hopefully it tastes good too!
T Burnett
I just made this last night. I actually used all ww flour, used 1 cup apple sauce instead of oil. Used Sucanat instead of all that sugar (I don’t eat refined products) and Agave and a couple tsp’s of molasses as I was out of syrup. I did add one cup of oats as well for texture!Turned out amazing. I made them into muffins and the kids went crazy for them.
E.
Lovely recipe. I made a few changes based on what was in my pantry last night: almond instead of whole wheat flour, 1 1/4 cup of date syrup instead of maple syrup + sugar, and a good sprinkle of ground flax seed instead of walnuts on top.
The almond flour probably gave mine a slightly different texture from yours, but it still worked out great! I have no doubt your original version is wonderful too.
Lynn
I made this last night and received the biggest compliment from my husband: he told me it was “the best pumpkin bread he has ever had in his life!”- and this is indeed a compliment, since he is quite picky about sweets and cakes, for he’s not such a big fan of them :) Thank you so much for all of the amazing recipe ideas you share with us. I have just recently discovered your blog and podcast (which, by the way, is hilarious!)
Keep up the fantastic work! You are very talented and an inspiration for me in the kitchen :)
Love, Lynn
camille
My obsession with this bread has been passed on to my family. Thanks!