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.
Morgan
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!!!
MMCakeDesign
Thanks to you very much, its god cake.
deva
looks great. two flax eggs would be really nice in this!
Jamie
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!
Sandra G.
Made This Bread Today It Was Awesome!
Emma D
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.
Catherine
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.
Sarah Meg.
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!!
ada
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.
Michelle Henderson
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 :)
AH
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!
Whitney
Seriously. Made it the day you posted.
Evidence.
https://whitneyinchicago.wordpress.com/2010/11/20/fall-everything-quick-bread/