I decided to make apple muffins…. then I thought cranberry bread would be a better idea.
I wanted pumpkin pecan pancakes…. then I thought that plain old cinnamon toast would be the best idea ever.
Instead… I just combined every possible holiday flavor into this vegan quick bread.
I did that, and I’m glad I did.
This bread has everything:
warm and comforting pumpkin and spice, tangy fresh cranberries, baked apples, toasted pecans and cinnamon sugar.
I mean… if we’re going to go with something holiday-y… why not go all the way?
I’m going to make this about fourteen more times before the year is done.
Now… because this recipe is vegan and doesn’t have any eggs to help bind the gluten… it’s a little crumbly. It’s important to let the loaf cool completely before slicing. And! Slice into thick generous slices. Pro tips.
Vegan Pumpkin Cranberry Apple Pecan Bread
makes two 9x4x3-inch loaves (and it freezes well!)
2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 cups light brown sugar, packed
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 pecans plus 8 pecan halves
1 heaping cup fresh cranberries
1 medium Granny Smith apple, peeled and cored and cut into small pieces
Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans (mine are 9x4x3) 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 pecans, cranberries and apple chunks.
Divide the dough between the two greased pans and arrange pecan halves on top of each loaf. Sprinkle loaf with cinnamon and granulated sugar if you’d like. 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.
Cool completely before slicing. Slice into thick pieces and serve. Maybe even wrap one loaf up in plastic wrap and store in the freezer for future munching.
176 Responses
Excellent! Thank you for this wonderful recipe! I made some change first time based on other comments. Halved the sugar and it was sweet enough. I added 1/3 cup of chopped dates so that added some sweetness. Used 2/3 cup of coconut oil and 1/2 cup applesauce. Added a flax egg (5tbs water, 2tbs flax) and didn’t add the 1/3 cup water. Used spelt flour instead of whole wheat (didn’t have whole wheat). Texture was great and flavour was really good. Only slightly too much cloves for my taste so I will leave out the extra 1/2 tsp of cloves next time since cloves are prominent in the allspice. May also add another 1/2 a chopped apple next time
The bread is delicious! Made two loaves today using buckwheat and cassava flour. Also used pumpkin spice, applesauce, coconut oil, and walnuts. I cranberries and pumpkin and decided I had to make this right now. Thank you for a very flavorful recipe! Have a blessed day!
How well does this recipe freeze? Can I make it ahead and freeze it?
The recipe freezes well if you freeze it after it’s baked
This looks like an awesome recipe, and the ingredients have just been added to my shopping list! Just curious though, it says “Fold in most of the chopped pecans, cranberries and apple chunks.”
What do you do with the rest? Or is it only “most” because you have been snacking on the pieces as you cook? ;-)
I just discovered this recipe and it’s insanely addictive, in a good way ???? I have already made it twice in the last two weeks. I did make a couple changes: one, I cut way down on the sugar. I made half the recipe and used 1/3 cup Truvia plus 1/4 cup maple syrup. This was plenty sweet for our palates, even the kids didn’t complain!
Second, I didn’t have whole we at flour, so I used unbleached organic white and 1/4 cup of flax meal. I counted the flax meal towards the required flour quantity. Also, skipped the pecans in batter and replaced with hemp seeds, shelled. Plus, no fresh cranberries, so I soaked some dried.
Well, I guess that’s more than a couple changes, but boy was it good!! The flax made it all moist, so no crumbly texture. Making it again tomorrow to take to a potluck!
I absolutely love all these flavours but I never would have thought of combining them all! Looks amazing. I’ll be trying soon!
Amazing recipe, and amazingly flexible! Couldn’t find cranberries so I added chopped dry mango and dry papaya instead… and swapped the canned pumpkin with baked pieces of butternut squash- I believe it helps in binding the ingredients more (it takes on the role of the missing egg). Now I have the best breakfast for a week :)!
I made this last week (and added raisins and dried apricots). Ah-may-zing! :)
I just made this bread this morning and I followed everything; except I replaced the (1) cup of oil with (1) cup of unsweetened applesauce. It came out beautifully moist and scrumptious. Not crumbly at all. Thanks for this wonderful recipe!
A little change up…used whole wheat pastry flour for the all purpose, brown rice flour for the whole wheat, agave for the maple syrup and applesauce for the oil (it’s what we had available!) and cooked them in muffin tins at 350 for 25 mins. Delicious!! May add more cinnamon next time :)
Oh, totally yum. Made this yesterday, and the whole house smelled fantastic all evening. I kept one loaf for my family, gave the other to my in-laws. Everybody raved about it – even my 3 year old! This one tipped the scale for me. I’ve gone from major baker’s crush to full on madcrazylove for you, Joy. Hope you’re okay with that.
Um, wow. I just discovered your site and was looking for a wholesome easy bread recipe, and I came across this one. I just finished backing, it’s SO GOOD! And looks so pretty fresh out of the oven. I subbed honey for the syrup and cashews/almonds for the pecans. I also used Truvia in place of the sugar since I’m REALLY trying to lessen my intake. Can’t wait to share this at work today!
‘i must make this cake, i must make this cake!’
that’s what my eyes are telling me… yep my eyes. (or.. brain ? idk) all i DO know is, i need to make this cake-bread-delicious explosion asap! thanks always for your delicious and scrumptious recipes! my mouth is officially watering now. great. ~lauren :)
Did half the recipe and it was too good!
Scrum-dittly-uptous! The only word to describe this deliciously delicious bread. Instead of making 1 big loaf I made mini loaves! I’m obsessed with mini loaves! They are the most adorable bundles of yumminess. Thanks for the recipe Joy – massive fan of your blog!
My sister and I are in the middle of making this loaf. We put most of the batter in a big bread pan and made some tiny muffins with the extra batter. OMG they are so good! There is just the perfect amount of spice. Not crumbly. Can’t wait to try the loaf! Joy, everything we make of yours is delicious!!
I am not a vegan but I wanted to make this because it looked wonderful and it was. I LOVED IT! The only things I did different were that I didn’t use the whole wheat flour (just because I didn’t have any) so I used all purpose flour for all of it and I didn’t do the sugar on top because I forgot to. I had no problem with it being crumbly. It came out perfect and I will be making this again.
Joy, I just had to tell you I made this bread for our breakfast on Christmas Day and it was simply wonderful. It was so moist and kept well for days – Taryn, you needn’t have worried about it crumbling, it held together beautifully. I made some muffins from the batter too and they were awesome. This is my new favourite recipe. Please do keep the vegan recipes coming, they are fab!
I made this bread last weekend, but added 2 eggs to help keep the bread from crumbling too much — it was FANTASTIC!! The apples were my favorite part, but all of the ingredients complimented one another so nicely — seriously wonderful.
I found your blog tonight…ice storm outside! Definitely baking this tomorrow! Beautiful recipes and pics :)
I baked this and it came out wonderful. I subbed dried for fresh cranberries and used 1 cup of roasted pumpkin puree and 2 cup of canned puree. The apples were the best in this, and the pecans baked perfectly into the bread!
Made this for New Years Eve for my vegan friends. Embodiment of PERFECTION! They took the remainder of the cut loaf with them, and I’m left with a whole loaf to horde. Nothing better for the first breakfast of a brand new year.
Resolutions? What resolutions???
This was the second Joy recipe I’ve tried and once again I am extremely satisfied. A few minutes ago I tasted a bit to see if it was done…or was that just an excuse to justify putting burning hot deliciousness in my mouth?…and it’s very very good. I made them in a muffin tin (and cut down on the sugar a bit) and was afraid they’d bake too fast and that the cranberries would be left hard, but no, they are perfect. I am not vegan, have never made anything vegan, etc and there is NOTHING a non-vegan would dislike about this recipe. I hear my dad and big brother trying it now and am hearing lots of this: “hmmmm”
Wow wow wow, I just sent this to my vegan friend, I’m trying to get her baking and I’m pretty damn sure that this recipe will get her started! Happy Christmas Eve Joy!
Made this and brought it to work to share. Everyone LOVED it. Thank you!!!
OMG, this was my first trip to your blog. This bread is amazing. My mom who is way toooo picky for my liking LOVED this. Congrats to you and keep the ideas acomin’!
WOW! You gotta bake this! It is PURE joy to bake and then to sample!! Thanks, Joy!!
i’ve been searching your site for a fruitcake recipe. maybe this one will do???
JOY! This bread is a-ma-zing!!! I accidentally broke a warm loaf in half today so had a good excuse to try a slice…which led to 2…which led to 3…OMG it’s divine. Thank you for sharing!!!
Thanks to you very much, its god cake.
looks great. two flax eggs would be really nice in this!
I only had whole wheat flour in the house, so I used all whole wheat (no white) and added 4 oz of applesauce. It turned out really well! Not crumbly at all! Moist and dense. Yumm-o!! Thanks for the awesome recipe!
Made This Bread Today It Was Awesome!
Oh wow. I saw your recipe for pumpkin bread…then saw this one …and I just had to make them both! I had one tin of pumpkin left from a trip about 2 years ago to the US and had no idea what to do with it as we Brits don’t really use it. Squigy pumpkin in a tin just sounds really weird. But now I get it! So moist! So yummy! Gives you a little vegetable hit to convince yourself it’s not really that bad for you! I had to substitute cranberries for raisins and maple syrup for golden syrup but it still tasted amazing. Great recipe, Joy- can’t wait to make some more of your little gems.
You mean you substituted raisins for cranberries and golden syrup for maple syrup, not the other way around? Cranberries are now in season in the UK……in case you want to make it again. I think real cranberries would give more moisture and better flavour to the cake.
OH MY. This is perfect. Sweet but not too much so, toasty from the spices and pumpkin, texture from the nuts, tartness from the cranberries. It tastes wholesome, and it’s VEGAN!! You can eat it for Thanksgiving dessert AND breakfast the next morning and retain your integrity, ahahah. THANK YOU!!
I’m thankful for this recipe! I’m in charge of desserts for thanksgiving & this was a hit. My Mom is a vegan & she needs a dessert as well. All the non-vegans were equally excited to try. Good stuff & please keep them coming.
I made this today to make myself feel better, while recovering from a head cold. It was amazingly easy and delicious. Even my stepdad who is wary of things vegan ate it up and didn’t care when I told him it was vegan. This recipe has found a home in my official, frilly, Family Cookbook too. Written in ink! It’s that good :)
Joy – this bread is delish! I saw the recipe Thurs night, made some Friday for friends. Went a little skimpy in the pans so I could have a taste, and I had to make it again because it was SO good! I had butternut squash that had been frozen – hadn’t come up w/ how to use it yet, and this was perfect.
Thanks for sharing your yummies!
Seriously. Made it the day you posted.
Evidence.
https://whitneyinchicago.wordpress.com/2010/11/20/fall-everything-quick-bread/
Hey Joy! I made this and gave it to a vegan friend as a gift — she said it was awesome :) I added a streusel topping as a little extra sugar kick as well! Thanks for all your stories/recipes!
Looks very yummy, love your site, I’ve gained 5 lbs. just looking around :)
This fills my vegan heart with joy, Joy!
Just wondering how many eggs you would recommend to include in the recipe for people who aren’t vegans; plus any other changes that need to be made. Thanks!
Jefta,
Did you ever get an answer to this question? If you have any pointers, would you please share them?
I was thinking the same thing because I don’t want it to be crumbly…and, like you, have many family/friends who aren’t vegans. Thanks–
I made them as muffins – baked about 20-25 minutes at the given temperature. They were wonderful and the ‘pre-portioned’ approach took care of the crumblyness. half a recipe made about 15 small muffins (cupcake size).
You can add 2 eggs to the batter, whisked in with the pumpkin, etc. if you want the bread to be less crumbly for slicing.
We made changes as following:
Cut 1 cup oil down to 2/3 cup, used one egg, and then increased the water to 2/3 cup and let the water sit with 2 Tab. ground flaxseed-water + flax thickens a little and can be used instead of eggs in recipes. (I’m guessing you could use 2/3 cup oil, 2 eggs, and regular 1/3 cup of water, and that would probably work well.)
Our version worked wonderfully, tasted awesome, and didn’t seem super crumbly.
I love all the flavors! I was just thinking I should make cranberry apple pumpkin something and then I saw this! :)
Yumm, looks delish!! And I’m really digging how big your slices are….
This looks INCREDIBLE!!!!!! Oh my :-)
Mary xo
Delightful Bitefuls
If you add some ground flax seeds, it will bind your bread better, and help with the crumbling part. People who cant eat eggs, but still bake recomend using banana’s or ground flax seed in its place. Just a little tip….
This bread looks amazing. I nearly drooled. That stinks because I just cleaned my keyboard from all the drooling which happens when I’m on your site. Kidding x)
I think I’m gonna try this. Because I only made bread twice. I was 12 and I failed. Perhaps its time to make a third try.
I made this today and it made my house smell heavenly. I am in love with it. My coworkers are going to be grateful for a snack tomorrow. I should tell them to thank you, because without you, where would I be with my quick bread recipes ;)
Made this today during a session of homework procrastibaking. Except I used butternut squash puree instead of pumpkin since I didn’t have any and I also sunstituted dried cherries for the cranberries for the same reason. Baked it in a bundt pan. It was amazing! So moist! Gobbled it right out of the oven. Thanks Joy!
This looks amazing! Thanks for another great recipe!
A friend told me about you this week. I love your blog and am overwhelmed with what to look at and which recipe to try first! Thanks for the fun!!!
After having spent the weekend out of town being stuffed full of food by friends and family, I was ready to eat lettuce for the next week… until I saw this recipe and all my self-control flew out the window! You combined pretty much every single one of my favorite fall flavors into one recipe. I’m in love. And there’s even whole wheat flour to make me feel less guilty about eating it. Thanks Joy!
This is why I love you! You always use ingredients that I have on hand! :)
In my oven as I type! Smells awesome.
This is perfect for indecisive people like me! Can’t wait to try it!
Yummy! Now time to get this in my tummy!
Looks super delicous and healthy!! Do you think you could make a vegetarian Thanksgiving main course dish? :)
This isn’t very Thanksgiving-y except for the pumpkin, but it’s a delicious vegetarian dish. https://www.canadianliving.com/food/pumpkin_gnocchi.php
Joy, we need to have a talk about how you’re trying to make me fat. P.S. I love your kitten!
Oh wow, this looks delicious!! I will definitely be trying this. I LOVE quick breads!!
I made these as muffins… used 1T cider vinegar to bind everything together (as I do with my vegan Pumpkin Muffins)… Topped them with some cranberry sugar, and they were a hit.
Thanks!
Oh my god, this looks tremendously delicious!
this bread looks uh-mazing, joy! you rock!
Hooray! Please keep posting cranberry recipes – I can’t get enough of them!
This looks AMAZING. I totally want to make this with the leftover pumpkin puree my fridge right now…er, when the sun is up. Totally going off topic now: is butter imitation extract the same thing as that buttery emulsion thingamabob you used to make that lovely wedding cake in the summer? If not, what could I possibly use butter imitation extract for? I just won a fat bottle of it at an auction (along with other lovely baking items) and now I don’t know what to do with it.
can i have one of the 14 more loaves you’re going to make? ;)
Wow… Love all the ingredients. Must make ASAP!
Um, Yum. This sounds and looks absolutely yumtastic, I want some of this yummy-ness in my tummy.
Is there no limit to your creativity woman? YUM!
I am so making this for Camera Playschool this week …
but the only pecans I have are in the shells yet – so better get crackin.
YAY! I’m super excited about this recipe! One, it sounds delicious and two, my little boy is allergic to eggs (and nuts, I’ll have to leave those out), but this sounds like something the whole family can enjoy. Thanks!
Made this recipe into muffins to take to work. They are perfectly delicious. Thank you.
Can I just say YUM?! I think I say that about all your recipes, but I mean it! :)
this sure looks delicious! but i’m not a vegan and would like to add an egg or two to this recipe to make sure it doesn’t turn out too dry or crumbly. do i just add them in addition to all the other ingredients or do i get rid of water or something?
thanks.
what a lovely quick bread! all of my favorite things :) i’m going to make this right away!
This looks so yummy! I was just thinking about what to make tomorrow and my thought process was pretty much what you described. So I’m going to make this!! (Just need to get the fresh cranberries.) Thanks Joy!
Oh, this looks so tasty. I have applesauce in the crockpot right now, and I think I will use that tomorrow to make this!
If this is as good –or even better–than the plain ol’ pumpkin bread is, YAY!
pssst, do you think i can sub out the oil and use 1 egg instead? don’t tell the vegans. shhhhh.
hey joy, do you think there’s anything i could put in place of the vegetable oil? i’m not vegan, and i really hate vegetable oil with a passion….but this recipe looks amazing otherwise!!
Alicia~
I almost always use applesauce instead of vegetable oil. You can use the same amount of applesauce if you want but I usually do just a bit less and top that off with vegetable oil to help give the final product the same texture it would normally have. For example, if the recipe calls for 1 cup of vegetable oil, I normally fill up the one cup measure almost completely with applesauce and then top it off with vegetable oil before I mix it in. No idea what this will do in a vegan recipe but it works on most other baking recipes. I hope this helps!
!@#$%^&* This recipe makes me jump for Joy! !@#$%^&*
This sounds soo yummy!! I just came home from the grocery and wish I would have read your post earlier! Now I need to go back out for cranberries! I don’t have experience with vegan cooking- is it really crumbly? If I was not steadfast on it being vegan do you think adding and egg or two would help?
Thanks!
Abby
This bread really does have everything! I can see all the good stuff packed in there and I bet it tastes amazing.
I just love getting your blogs & great recipes, look forward to it every day.
I would just like to double check one thing. In list of ingredients, I see brown sugar but instructions say to “whisk together flours, sugars, baking soda, baking powder, salt and spices”
SUGAR(s). I would like to make this but don’t want to leave out an ingredient (white sugar). I’m thinking that the s in the instructions was just a typo.
Thanks again for all the great recipes & fun reads.
I like this idea that it has all you could possibly want in this season! It’s really tasteful.
This looks incredible! I love a hearty bread with chunks of everything in it – I will definitely be making this.
Brilliant! I bet that smells amazing while baking!
Every single ingredient in this bread is my favorite. I don’t think I can wait until it cools off to dig in. Love it.
I may make some for Dan & Judy (I know she loves anything pumpkin). Thanks for the recipe.
“Everything bread? What’s in it?”
“It might be easier to say what isn’t.”
MAPLE SYRUP is in it. I love it. I need to make it.
this sounds and looks scrumptious…think i’ll share this page with my sis, who has vegan tendencies :)
This is in the oven right now and my house smells amazing.
you’re so fast!
Thanks for the recipe. My baby boy has an egg allergy so its nice to find him something he can enjoy too. :)
Joy!
Joy!
Joy!
I just LOVE your name!
I wish my name was JOY!
This bread looks YUM!
I am totalllllllly making this!
Thank you!
Thank you for this recipe!
I will let you know when I make it…cause you know I’ll be featuring it on
BLooming on Bainbridge!
You are a doll~baby…and I ADORE your blog…and YOU!
xo
Your name might not be Joy, but you sure are happy. Share your secret? We might be able to bottle it and make millions ;)
This looks fantastic despite its veganness.
This is a total FALL recipe. It sounds absolutely delish. Cant wait to try it!!!!
lol, what a great idea!! this must taste like holiday goodness, ooooo.
My head just exploded. That sounds so amazing!! Geeze I just made pumpkin pies last night but I HAVE to make this today. Sounds SO good!
I just made apple sauce spice muffins but I wish I made this.
This bread has everything. I’ll be making it later. I looks so good.
I love everything but the kitchen sink bread! This looks lovely!
Joy,
My family is definitely not vegan. Is it possible to add eggs to this recipe, and if so, how many? Also can dried cranberries be used instead of fresh ones? Thanks
what a great alternative to fruit cake (which, in its defense, can be really great sometimes)!!
What a perfect recipe to make if I only had maple syrup… :-( Any recommendations for a good maple syrup?
this is autumn-in-a-loaf pan! awesome.
love,
cathy b @ brightbakes
I make your vegan pumpkin bread at least once every other week! I make my son’s baby food and this recipe is a great way to use the extra puree. I’ve made it with sweet potato, pumpkin and butternut squash purees and they’ve all turned out great! I bet this new recipe would taste good with some apple puree too. I can’t wait to make it!
I would have never thought of putting all those ingredients together. It looks very nice and tasty. I probably couldn’t resist tossing in an egg.
Yummy Yummy Yummy, I want this is my tummy. (this is sang to some commercial theme song that I can’t think of right now, but it works)
LOL — I think this is the same thinking that must have gone into fruitcake (and I’m not complainin’). This looks amazing and FESTIVE :) Yum.
Since our family isn’t vegan, and my husband and 2 sons are quite the bread eaters and I try to ration out….would it be possible to add an egg? That way I could cut the slices a little thinner? Or would this change the entire ratio and unbalance the recipe??? (btw, thanks for all you do…you’re such a precious person!)
Joy, is there a way to turn this into a non-vegan bread?
oh yay, I needed a recipe for apples this weekend, as I have a ton to use up. I also have tons of canned pumpkin cause I stocked up when it went on sale a few weeks ago. This recipe will be perfect to use them up :) Thanks for sharing!
Holy geez. This looks divine. I just won’t tell my husband it’s vegan. He won’t eat it if he thinks there’s even a chance that it’ll be good for him…
Um delicious. We really wish we had a huge slice to enjoy for breakfast…!
Ok. This looks amazing. Heading to the grocery store to grab some cranberries.
This is beautiful and perfect for Thanksgiving! Thanks for sharing :-)
Wow, that looks delish! For those of us who love are eggs and don’t need vegan, can we toss in an egg to the batter to help it bind?
I added 4 eggs to the batter and it came out absolutely beautiful!
This is AMAZING! I’m making it this afternoon to take to tomorrow’s Sunday family lunch :) Thanks for making the recipe-hunt easy for me!
love ‘everything but the kitchen sink’ recipes.
This quick bread is perfect, full of falvors, full of textures! I like it a lot!
This is the most holiday-ish bread I’ve ever seen!
Joy~ is there way to link this blog or to send via email without having to navigate from this page? I was wanting to send this to my daughter and guess I will have to do it another way…thanks….maybe I’m just missing something!
I want to make some in muffin form… :D
You know what I MIGHT do to the recipe, though… Heheheh.
yum so many good flavors!
The picture of the bowl with all the ingrediants looks like thanksgiving/fall/christmas in a bowl!!!
Yum- must try this- just need some cranberries (I bought a gigantic can of pumpkin from work at the bakery about two weeks ago so I’m trying to find ways to use this up besides pumpkin pie….) Thank you!
Now this is really funny that I should wake up and find a vegan recipe from you Joy. Just yesterday I told my husband after pigging out on ribs (no pun inteneded) and feeling oh so bad later, “Honey I think maybe I should consider becoming a vegan”. Well he just laughed. Maybe I should make this recipe and just take it one step at a time. LOL LOL Paulette
¡Delicious!, it´s fantanstic.
(dadá flavors)
So good! So good! I really enjoy your vegan recipes Joy, keep up the good work! x
sounds healthy and delicious!
Oh, this looks so yummy! Do you think dried cranberries will work? Unfortunately they are not in season down here…
Holy yum!
Perfect!
This is soo great, but can I use dried cranberries instead? I know it’s not really the same but I can find only the dried ones…
Hi Silvia… You can plump them back by putting them in hot water for 15-20 minutes.
Thanks for the vegan-ness of this recipe!!!
Mmmmmm. Thanksgiving in a loaf… minus the turkey.
Ooh… why not use apple juice (or apple cider) instead of plain ol’ water? Same consistency, more flavour! :D
Or how about a little orange juice?
I used applesauce in mine and dried cranberries and it turned out great
i get that way all the time, where my food thoughts are scattered in a million directions. this looks darned good!
Such divine goodness.. oh it looks absolutely beautiful, too pretty to eat even, but I assure you, I will…
That’s a whole lot of yum in that there bread. It almost looks like fruitcake! I made your vegan pumpkin bread last year and loved it, so I’m sold.
Joy! I was clicking around looking up recipes tonight and clicked on your blog. As I read “Joy the baker” I realized, It’s Joy, Joy Wilson who shopped at Carly Jean :) Too fun to find you and see your beautiful and yummy work! Your blog is lovely, great writing and wonderful photos. Looking forward to exploring your blog and trying all these recipes. All the best to you, Carly
This recipe is like a fall’s greatest hits! love it!
All. my. favorite. ingredients. in. one. loaf!!!! I WANT this for Thanksgiving.
Oh. My. God. I am, kid you not, walking out the door to the grocery to get cranberries so I can bake this tonight. As soon as I finish submitting this comment, of course. And putting on clothes that are slightly more acceptable to wear in public.
Anyways, I wonder if Ener-G egg replacer powder would help to bind the bread? Hmm..
there really is everything in here! it sounds awesome. i love when bread is packed with chunks of fruit.
I’m not a huge fan of pumpkin, (and by that, I mean, I don’t like it), but this sounds delicious.