Vegan Pumpkin Walnut Bread
Written by joythebaker on November 6, 2009 – 2:30 am -
I’ve got a guilty conscience. Here’s a little peek inside:
Dear Coworker David,
Tonight when you were detailing the twenty one shots you had for your twenty first birthday, I stopped listening at about shot number four… the Raging Bull I think you said. How do you remember all twenty one shots after twenty one shots anyway!? Sheeesh! Though I was smiling and nodding tonight, I heard not a word you said. True.
Dear Downstairs Neighbor,
Is it noisy down there? Does it seems sometimes like I’m stomping around on my second floor apartment floors? Probably. I am. I can have some heavy feet from time to time. Do I do it on purpose? Sometimes. Yes. To be fair, I do this because, as you know, I left cupcakes on your doorstep for you one afternoon and I watched you discover them and take them to the dumpster to throw away. I saw you do that. Not cool. Not cool at all.
Dearest Friend (pssst!… that’s you),
Sometimes I make recipes vegan simply because I’m out of eggs and/or butter. It’s true. A severe and persisting egg shortage in my house was the inspiration for the Vegan Pumpkin Bread. If you’re vegan, you’re probably annoyed. That’s ok. I can be annoying. If you’re not vegan, you’re probably happy to know that you can still bake up some wonders without eggs and butter. Your call.
Love,
Joy the Baker
Pumpkin Bread. Ooooh, you’re a tough one to futz up. Pumpkin adds moisture and flavor that just won’t quit. When combined with plenty of spices, pumpkin bread becomes a treat that will stay fresh and moist for days and days. This version is sweetened with both brown sugar and maple syrup. I. Love. It.
Vegan Pumpkin Walnut Bread
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
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
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.
Serve warm. Maybe even wrap one loaf up in plastic wrap and store in the freezer for future munching.
Tags: Bread, Holiday, pumpkin, recipe, thanksgiving, Vegan, walnut
Posted in Bread, Breakfast, Fruit, Holiday, In the Kitchen, Recipes | 93 Comments »
Pumpkin + Maple Syrup = one of my favorite flavor combinations!
Sometimes I make recipes vegan or sugarfree just out of curiosity.
ps: your neighbor is obviously braindead…or a skeptical/suspicious ex-New Yorker.
OK…seriously? Who throws cupcakes away? Especially if they were left by a ridiculously amazing baker? Hmm…whatev.
Regardless, I HATE pumpkin bread…but this recipe looks amazing. I think I will make it tonight…even though its nearly midnight. Hope the baby doesn’t smell the bread and wake up. Oh well…its a risk I’m willing to take*)
mmm. Vegans of the world, unite!
PS: one of the very best pieces of chocolate cake my mouth ever met was (drumroll) vegan. When I found out, I about died. It was that good. As this looks out-of-this-world good, too.
Desperately searching for vegan chocolate cake recipe to change my friends minds about how awesome it can be. Dont have the recipe by any chance do you??
Yum! My bread turned out great. It’s almost like a cross between pumpkin bread & gingerbread. One thing I would have done differently (because my pans are alarger loaf pan size than listed in the recipe) would be to just do one loaf with more batter in it & bake a few muffins. Both of my loaves are quite low (2-3 inches tall). Another great recipe Joy!
I’m cooking a pumpkin so that it doesn’t go bad – as i write – and I thought that I would check to see if you had any pumpkin recipes. As usual, you are there for me!I can’t wait until it is cool enough to mash up and make this bread!
I pity your neighbor for being too cranky or paranoid or just plain ungrateful that he/she can’t accept kindness and generosity. What a sad way to live.
21 shots? In one night?
I’ve actually done that to a food gift recently. But I didn’t do it to spite them or anything…I just know that having yummy desserts at home is dangerous for me(cuz I’d eat it all in an hour!). So I throw them out…but I always make sure to thanks the gift giver though.
what–someone threw out your cupcakes?? the nerve! vegan or not, this bread looks delicious!
In the spirit of “make do with what you got,” I took this recipe and made substitutions galore… molasses instead of maple syrup, olive oil instead of veg., pecans instead of walnuts. I also only have a rather large loaf pan, so I filled that up, and made muffins with the leftover batter. And they still turned out great! I’m eating a muffin right now. Thank you! You helped me make my Saturday just a little productive.
That looks yum! I’m in.
Just made this bread – one loaf w/ walnuts for me, one loaf with choc chips for my honey – and it’s great! I too constantly run out of eggs, and I just boiled up my jack-o-lantern so I had plenty o’ pumpkin to use up. Thanks for the recipe!
LOL…purging is good….purging with dessert is better
Your downstairs neighbor seems pretty mean. Too bad the cupcakes went to waste, but this looks delicious. Can’t wait to get home so I can try baking this!
Ooooh my heart sank when I read that your neighbor dumped your (likely very pretty too) cupcakes. One can always take them to work. Take them to your hairdresser…they (stylists) always love surprise food…can share with the clients even…Looks like a yummy recipe…and sometimes we are out of eggs…or butter…and yes sometimes we can perform great labors of love…even on birthdays..and not receive a thank you note…It does make one wince a little bit…You are awesome Joy the Baker!!!
I made this bread yesterday and it’s so good! I love that the top gets nice and crunchy but the inside stays moist. YUM! Thanks for the recipe.
Question??? Is this 2 cups flour + 1 1/2 cup wheat/and or all purpose flour for a total of 3 1/2 cups of flour
or
just 2 cups or just 1 1/2 cups whole wheat flour?
Thanks
N
I am oh soo happy about this. Especially after my fiasco with some pumpkin muffins a few weeks ago. I can’t believe some jerk would throw away your cupcakes!! Here’s a cool idea to piss off your cupcake wasting neighbor: DANCE PARTY!!! at 2 am. on a weeknight. ok, that may be a bit too far. oh so fun, though.
But seriously, maybe you should try leaving vegetables.
Vegan Pumpkin Walnut Bread are new to me – this looks interesting and delicious! I am more than super excited to try these.
Have you tried brown rice syrup in place of sugar or maple syrup? I’ve baked with it a couple of times. I’m going to try this recipe and sub it for the maple syrup.
Did your neighbor know they were from you? Maybe he didn’t know who left them in which case I would have tossed them too…
Not vegan… and totally happy to learn what I can do without eggs and butter!
One egg left in the fridge. Looks like I’m gonna try your recipe soon!
Joy-
Thanks for the great treats!
Simply delicious recipe! We eat primarily vegan because of food allergies, but we still LOVE your blog. We were thrilled to see this recipe. I am sure that may darling little daughter will devour this for breakfast… yep, I am that mom who will give this to her for breakfast.
Thanks for the great pumpkin bread recipe…it was delicious and I already have requests from my friends to bake more right away!
Oh Yummy Day! I made this Sunday morning…by the afternoon only one remained…glad I immediately put the 2nd one in the freezer or it wouldn’t of made it to Monday!!! Thanks for posting a fantastic recipe.
I love the confessions almost as much I love seeing what you’re baking.
Not really into vegan food, but recently a friend included a vegan cupcake in the four that she brought for my birthday because she knew I’d “appreciate” it. Not sure where she got that idea, but hey, it was yummy.
I will try the pumpkin bread out on my unsuspecting partner – then I’ll have my own confession.
My new favorite recipe for pumpkin bread! I didn’t have any vegetable oil so I used coconut oil and it was perfection. I can’t stop eating it…
[...] cake in question? This recipe caught my eye because of its deep auburn tones and walnut-rubbled [...]
Toutes tes photos sont magnifiques et appétissantes, bravo!! Ce pain à la courge a l’air délicieux!!
Hey Joy,
I bought ingredients for this recipe but missed the part about cloves and allspice. You think I could just hike up the amount of cinnamon and nutmeg instead? About how much would you use?
Love! Thank you!
i’ve been waiting to try out this recipe and finally got to it. i can’t go without cheese myself but have many vegan friends who need thanksgiving desserts just like the rest of us. and i have to say this is delicious!! lacking a loaf pan, i made it in muffin form and they were had an intense crispy top, which is totally my favorite part of sweet breads. yay!
ps. hilarious. i am so irked when people detail every drink they took the night before. drinking is not so novel!
This recipe knocked my socks off- and I’m neither vegan nor a baker of vegan goods! Incredibly moist, spicy, and pumpkin-y, not to mention a great crumb and easy to make.
I made a half recipe (worked beautifully) using mini-muffin tins lined with papers (also worked beautifully). Used a 6 oz. ramekin to bake remaining batter- turned out the cutest, most delish mini cake (was perfect last night with gingersnap gelato).
Thank you for this wonderful recipe! My vegan farmer friend (for whom I made this) thanks you, too. This recipe is a keeper that will become part of my regular fall baking rotation…
[...] {Vegan Pumpkin Walnut Bread on Joy the Baker.} [...]
[...] {Vegan Pumpkin Walnut Bread on Joy the Baker} [...]
[...] ?????????? ?? joythebaker.com [...]
[...] Vegan Pumpkin Walnut Bread. Dense and moist. Who says you need butter and eggs to make awesome bread!? Whoever they are… kick ‘em in the toe. They’re wrong. [...]
Your quick breads post came just in time. How did you know that just last night, I was looking for a pumpkin bread recipe that didn’t use butter or eggs (because I don’t have them, and I do have a gigantic can of pumpkn purée). Thanks Joy!
while this recipe looks delicious, i would probably throw away cupcakes left on my doorstep too. probably a better idea to include a note for that kind of thing.
[...] first spotted this beauty on Joy the Baker awhile back, when Joy admitted to sometimes searching for vegan recipes just because she’s [...]
I made this for my friend who is nixing dairy from her diet while breastfeeding (hey, that pingback up there is from me!). We all enjoyed it. My boyfriend and I might have slathered ours with butter . . . more apologies to vegans!
Thanks for a great recipe.
Made this yesterday and it turned out great, even without the walnuts. Thanks for opening my eyes to vegan treats