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.
