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Vegan Pumpkin Cranberry Apple Pecan Everything Bread

November 12, 2010 by Joy the Baker 174 Comments

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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.

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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?

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I’m going to make this about fourteen more times before the year is done.

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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!)

Print this Recipe!

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.

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Filed Under: Bread, Fruit, Holiday, Nuts, Recipes, Snacks, Vegan

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  1. Shannon M

    February 19, 2012 at 10:28 am

    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!

    Reply
  2. Denise

    December 25, 2011 at 12:47 pm

    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 :)

    Reply
  3. bunny mama

    October 29, 2011 at 6:02 pm

    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.

    Reply
  4. Julia

    October 24, 2011 at 8:31 am

    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!

    Reply
  5. lauren

    October 22, 2011 at 8:36 am

    ‘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 :)

    Reply
  6. Adriana A.

    October 9, 2011 at 3:01 pm

    Did half the recipe and it was too good!

    Reply
  7. Becca

    September 29, 2011 at 8:41 am

    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!

    Reply
  8. Melissa

    February 12, 2011 at 3:04 pm

    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!!

    Reply
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    December 16, 2011 at 5:24 am

    […] vegan pumpkin everything bread (this has become somewhat of a tradition in our house) […]

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  3. Be A Baking Belle! « Blissful Belle says:
    November 12, 2011 at 9:38 am

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  4. Links I like (October) « West Wellington Veggie says:
    October 28, 2011 at 4:35 am

    […] is cranberry season!  Check out these photos, this recipe, and buy […]

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  5. Project Food Budget: Week 2 « xox, b says:
    October 12, 2011 at 10:27 pm

    […] vegetarian times November 2011) and for dessert apple crisp with So Delicious coconut ice cream and pumpkin, apple, pecan everything bread. […]

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  6. Bake Sale « Muse-YUM: Galleries and Goodies says:
    March 16, 2011 at 4:16 pm

    […] were very generous, both with donations and buying. As you can see in the photo above, I made these from Joy the Baker, but with a change to muffins rather than loaf form. Following a comment someone had posted, I […]

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  7. Pumpkin pecan and apple muffins « Brooklyn Eats says:
    February 15, 2011 at 6:18 am

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