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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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Comments

  1. Annaliese

    January 25, 2015 at 2:41 pm

    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??

    Reply
  2. sarahbabcockblog

    January 23, 2015 at 10:42 am

    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!

    Reply
  3. Anjali @ Vegetarian Gastronomy

    January 11, 2015 at 4:10 pm

    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!

    Reply
  4. KC

    December 10, 2014 at 8:25 am

    I’m new to vegan baking- could you specify what you used to grease the loaf pans?

    Reply
  5. Meera

    December 9, 2014 at 5:24 pm

    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.

    Reply
  6. Meera

    November 29, 2014 at 6:41 am

    I made this for a get-together last evening — and it was a huge hit! Thank you!

    Reply
  7. Kat p

    November 23, 2014 at 6:25 pm

    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??

    Reply
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Trackbacks

  1. Vegan Pumpkin Bread | #tuesdaybaking says:
    January 13, 2015 at 12:33 am

    […] Adapted from: https://joythebaker.com/2009/11/vegan-pumpkin-walnut-bread/ […]

    Reply
  2. Pumpkin Walnut Bread (vegan, contains gluten) - Vegetarian Gastronomy says:
    January 12, 2015 at 11:24 pm

    […] recipe for pumpkin bread is from Joy the Baker. It contains the perfect blend of pumpkin and spices to create a moist, flavor bursting, nutty […]

    Reply
  3. Vegan Pumpkin Walnut Bread | Leslie Rice says:
    December 18, 2014 at 5:35 pm

    […] Get the recipe for this vegan pumpkin walnut bread here! […]

    Reply
  4. Hot Cocoa Bar! | The Pancake Princess says:
    November 21, 2014 at 10:58 am

    […] usual, there was an overabundance of food–I made Joy the Baker’s vegan pumpkin bread, alfajores, and these incredible blackberry goat cheese thumbprint cookies from Two Red Bowls; […]

    Reply
  5. 100 Days Challenge: Days Five through Ten | A Poseidon Adventure says:
    October 3, 2014 at 12:24 pm

    […] may not exist in Athens, I embrace it fully, and used end of dissertation as a reason to make this Pumpkin Walnut bread. I’m not sure there’s much better than filling up my apartment with cloves, nutmeg, […]

    Reply
  6. Pasta salad with tomatoes, basil, and smoked Gouda | In Which the Shadow Learns to Yodel says:
    October 2, 2014 at 11:53 pm

    […] chip–zucchini bread, and finally this berry bread with browned butter, with quite a lot of vegan pumpkin bread and gingersnap apple crisp and healthy(ish) chocolate cake touted along the […]

    Reply
  7. Counter Action: Chocolate-chip zucchini bread | In Which the Shadow Learns to Yodel says:
    September 21, 2014 at 12:41 pm

    […] Earlier this month, I was a steady stream of praises for Joy the Baker’s amazingly moist vegan pumpkin–walnut bread. The week after that, I was reveling in this healthy(ish) chocolate cake (zucchini, applesauce, […]

    Reply
  8. Vegan Pumpkin Bread. | Cheeky Baker says:
    February 28, 2014 at 1:55 pm

    […] adapted from Joy the Baker Listening […]

    Reply

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