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.
Dane
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Tanya
This recipe is so yummy! I did reduce the sugar and it came out delicious. I used 1 1/2 cups brown sugar, 1/4 cup white and I think I went with 1/4 or maybe 1/3 cup maple syrup. Also used unsweetened applesauce (3/4 cup) instead of all the oil as Daniel had suggested and did a 1/4 cup of vegetable oil.
Leah
I made this bread over the weekend and it was fantastic. I halved the recipe and used non-fat plain greek yogurt in place of the oil and added a Tbsp of coconut oil and it turned out great. Will definitely be making this again. Thanks!
Arthur
I made this recipe, halved it actually, but got bad results. Looking the recipe over, I did not do anything completely different from what is written.
Still, my oven must be running hot, because the top of the bread is burnt, and the bottom is still liquid.
Stainless steel pan, with parchment paper was the only difference I could read.
joythebaker
Sounds like maybe your oven may not be cooperating. Try putting it on a lower cooking rack next time.
Susan
This is the first recipe that I’ve made from your website. Fantastic.
I brought one to work and froze the other (for me…tee hee).
It went over big at work. Thanks for sharing a a great and EASY to make recipe. Love, love, loved it.
Natalia
I can not believe someone threw your cupcakes, so not cool. Sometimes I don’t understand people….
This recipe looks amazing…I will bake this tomorrow for sure!!!!