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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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Reader Interactions

Comments

  1. Linda

    November 7, 2016 at 7:50 pm

    How well does this recipe freeze? Can I make it ahead and freeze it?

    Reply
    • joythebaker

      November 8, 2016 at 11:33 am

      The recipe freezes well if you freeze it after it’s baked

      Reply
  2. April

    November 6, 2016 at 11:45 pm

    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? ;-)

    Reply
  3. Mona

    October 6, 2016 at 1:19 pm

    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!

    Reply
  4. onesmallvegan

    November 17, 2013 at 11:45 am

    I absolutely love all these flavours but I never would have thought of combining them all! Looks amazing. I’ll be trying soon!

    Reply
  5. Marta J

    January 8, 2013 at 4:01 pm

    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 :)!

    Reply
  6. Rebecca

    October 15, 2012 at 12:51 pm

    I made this last week (and added raisins and dried apricots). Ah-may-zing! :)

    Reply
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Trackbacks

  1. Weekend Autumn Round Up. | Cheeky Baker says:
    December 26, 2014 at 7:23 pm

    […] Vegan Pumpkin Cranberry Apple Pecan Everything Bread.  […]

    Reply
  2. Fresh & New: Cranberries Galore! « Fair Food Philly says:
    November 6, 2014 at 7:23 am

    […] favorite dessert on its head with upside-down cranberry cake. Or bake up this fruit-and-nut-packed vegan pumpkin cranberry apple pecan everything bread. Or this Nantucket cranberry pie. Make any of those a la mode with cranberry ice cream — […]

    Reply
  3. PeaSoup says:
    October 31, 2014 at 12:12 pm

    […] adapted from Joy The Baker […]

    Reply
  4. Pear Gingerbread « cake batter and bacon says:
    November 3, 2012 at 4:13 am

    […] year I baked a pear bread with fresh and candied ginger.   I used this Joy the Baker recipe as a template but I changed the heck out out of it.  It turned out super moist and […]

    Reply

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