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.
Annaliese
Fabulous! I made a half batch (i.e. one loaf)…and used honey instead of maple syrup, and also added about 1 TB of freshly grated ginger in place of the allspice, since somehow, allspice goes into my spice cupboard smelling beautiful, and emerges less than one week later smelling of stale….stuff…and, I used 3/4 cup spelt flour (Bob’s Red Mill) in place of the AP flour! And since this is getting to the point of ridiculousness, I crushed some grain-free granola over the top prior to baking for crunch. WOW-all said and done, this is gonna be GREAT! Thanks for the recipe and inspiration! PS: what kind of person THROWS CUPCAKES AWAY??
sarahbabcockblog
Hi! I just want to say that this recipe has become a staple in my kitchen. It is easy and delicious. Also, because I have sort of given up on vegan pumpkin pie, it is a nice thing to have during the holidays to mollify the pumpkin pie cravings.
The only thing I feel strongly about is that it calls for too much sugar. I leave out the 1/3 cup sugar and it still seems super sweet to me.
Thanks so much for sharing. Someone already asked me for the recipe and I gave them the link to your site!
Anjali @ Vegetarian Gastronomy
so delicious! perfectly moist and great flavor! I ended up adding some shredded coconut and dark chocolate chips! definitely needed to have made 2 loafs as they were gone in no time! thanks for the great vegan recipe!
KC
I’m new to vegan baking- could you specify what you used to grease the loaf pans?
Meera
Made this again with the following changes: 1 cup almond flour, 1/2 cup all purpose, 2 cups whole wheat pastry flour, 1 tbls spoon oil( instead of 1 cup oil), 1 cup Greek yogurt. Rest of the ingredients were not altered. The end result was very good for the amount the oil used. I wrapped one loaf in foil and used it after 2 days — it tasted even better!! Next time I’ll probably add more pumpkin purée.
Meera
I made this for a get-together last evening — and it was a huge hit! Thank you!
Kat p
This was honestly the WORST pumpkin bread recipe I’ve ever tried! The dough was tough-no liquid at all. Far too much flour, the maple syrup was extremely unecessary, it needed twice as much pumpkin as it called for…..just everything about this was HORRIBLE. I wasted so much money on good ingredients for what??