Sunday, November 7, 2010
Vegan Schmegan! This pumpkin bread is extra special good!!
I also really enjoy trying new things and this recipe has definitely won 1st place in the pumpkin recipe category.
This bread is very moist and delish! It's lite and not overly sweet. I really like the maple syrup and pumpkin combo. Sooo tasty.
This bread was so good I forgot to take a picture of it sliced up and being served. ahahha! Trust me when I say this bread will make you bite say mmmm chew bite say mmm and chew ahahaa! I suggest serving it warm but even at room temp its perfect.
My grandma loved it and whatever my grandma says goes! ahahaa!
Enjoy & Keep On Making Stuff!
Vegan Pumpkin Walnut Bread
Adapted from Joy the Baker
makes 2 loaves
2 cups all-purpose flour
1 1/2 cups white whole wheat flour ( or whole wheat flour… or just use only all-purpose flour)
2 cups light brown sugar, packed
1/3 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon freshly grated nutmeg (i substituted all the spices below with pumpkin pie spice 2 t)
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 walnuts (optional, i didn't use them because I don't like nuts in my food. HA!)
Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans (mine are 8×4x2) 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 walnuts, reserving some to sprinkle on top of the batter once in the pan.
Divide the dough between the two greased pans and sprinkle with a few walnut pieces. 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.