One week down of vegan month and I don’t think I’ve ever eaten this many chips in my life. I have always been a sweets girl – like scream from the rooftops “I love chocolate” kind of lady. Buuuuut milk chocolate (my favorite) isn’t vegan so I’ve clung to other options.

Unhealthy option #1 – chips. Especially whole wheat corn chips. Who’s bringing the salsa?
Unhealthy option #2 – dark chocolate. Sure a small amount is, in fact, very healthy, but I dare you to try and pry a piece from my hand once I’ve opened a package.
Unhealthy option #3 – overloading on quick breads. HELLO PUMPKIN BREAD! Like its friend dark chocolate this bread is lovely in small amounts annnnd like all things, not so healthy after you’ve eaten half a loaf. Whoops!

This bread is super moist, with the perfect amount of spice that truly makes it one of the best quick breads I’ve eaten. If you’re not into the whole vegan thing, forget about it! This is simply a wicked-good quick bread that you’re sure to like.

Preheat oven to 350 degrees F. Grease two 8×4″ loaf pans and set aside. In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, and spices.

In a medium bowl, whisk together the pumpkin, oil, maple syrup, and water.

Add the pumpkin mixture to the flour mixture all at once. Fold the ingredients together using a spatula, making sure to incorporate the flour mixture well, scraping the sides and bottom of the bowl.

Fold in the chopped pecans.

Divide the batter between the prepared pans and arrange 4 pecan halves on the top of each loaf (this just makes it pretty).

Bake for about 60-75 minutes, or until a skewer inserted in the center of the loaf comes out clean. Remove from the oven. Let rest in the pans for 20 minutes.

Invert onto a cooling rack. Serve bread warm, in thick slices.

Vegan Pumpkin Pecan Bread

Yield: Two 8 x 4-inch loaves

Ingredients

  • 3 3/4 cups all purpose flour
  • 2 cups packed light brown sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground cloves
  • 1 (15-ounce) can pumpkin puree
  • 1 cup vegetable oil
  • 1/3 cup pure maple syrup
  • 1/3 water
  • 1 cup chopped pecans
  • 8 whole pecan halves (optional)

Instructions

  1. Preheat oven to 350 degrees F. Grease two 8x4" loaf pans and set aside.
  2. In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, and spices.
  3. In a medium bowl, whisk together the pumpkin, oil, maple syrup, and water.
  4. Add the pumpkin mixture to the flour mixture all at once. Fold the ingredients together using a spatula, making sure to incorporate the flour mixture well, scraping the sides and bottom of the bowl. Fold in the chopped pecans.
  5. Divide the batter between the prepared pans and arrange 4 pecan halves on the top of each loaf (this just makes it pretty).
  6. Bake for about 60-75 minutes, or until a skewer inserted in the center of the loaf comes out clean. Remove from the oven. Let rest in the pans for 20 minutes, then invert onto a cooling rack.
  7. Serve bread warm, in thick slices.

Notes

Recipe adapted from the Joy the Baker Cookbook

Loaves can be wrapped and kept at room temperature for up to 5 days. These loaves also freeze well!

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://warmvanillasugar.com/2012/11/13/vegan-pumpkin-pecan-bread/

Tagged with →  

23 Responses to Vegan Pumpkin Pecan Bread

  1. livliveslife says:

    Looks wonderful!

    I am the same way about chips – especially tortilla chips. Once I get started, I can’t stop – they’re dangerous! :-)

  2. Kathryn says:

    I think milk chocolate would definitely be one of the things that I’d miss most if I was eating vegan but it is a good excuse to bake lots of vegan goodies to make up for it. Love the idea of this bread and the combination of pumpkin and pecan!

  3. I totally understand eating half of this bread in one sitting … Mmmmm – – I’m craving a slice ( or two) just from reading about it!!

  4. Mary Moh says:

    Came here from faith’s blog. Wow…you have lots of wonderful recipes! Love your loaves here. They look so healthy and delicious. Thanks very much for sharing!

  5. Joanne says:

    I could see myself overeating this even without being vegan for a month. Not sure what that says about ME…but I think it just means that this quickbread is awesome!

  6. bakerbynature says:

    This loaf looks absolutely incredible! My vegan friends will love this!

  7. This looks like a wonderful pumpkin loaf, who cares if it’s vegan! I would totally be scarfing the dark chocolate and chips too…

  8. susan says:

    Getting ready to make for Thanksgiving, but I need to know if it is suppose to be maple sugar or maple syrup….recipe says sugar, instructions mention syrup. Please respond; I am dying to try this :) thanks for the great post.

  9. Ashley Bee says:

    Yum! I love when you can make something vegan that generally isn’t–such a sense of accomplishment!

  10. “super moist, with the perfect amount of spice that truly makes it one of the best quick breads I’ve eaten. ” — that is all I need to hear! love the review & I’ve seen this many times in her cookbook and almost made it, but never have – now I need to!

  11. This is right up my alley of desserts right now. I have found love in vegan breads (or at least butter-less). I find them so much lighter (and healthier!). Will have to try the maple syrup with this, sounds devine!

  12. kellybakes says:

    I’m so glad you posted a picture of it sliced. I don’t know why, but I judge vegan recipes based on how they look on the interior. Maybe because I’ve had a lot of vegan treats with textural issues [ie too crumbly or too moist]. This, on the other hand, looks just like the non-vegan version I make, so I’m gonna have to give this a go!

  13. Ha! I had to laugh at #2, I’m same way when it comes to chocolate!

  14. I am a total overdoser on quick bread. It is like my all time favorite thing to make and eat. This looks delish. It might just be tomorrow’s breakfast!

  15. addapinch says:

    Such a beautiful bread!

  16. [...] more. Some of my favorite vegan recipes were my Kale Salad with Oranges, Almonds and Avocado, my Vegan Pecan Pumpkin Bread and Cheeky Kitchen’s Taco Pasta [...]

  17. [...] Bread Zucchini Sweet Potato Bread Green Peanut Butter and Banana Smoothie Banana Almond Smoothie Vegan Pumpkin Pecan Bread Pumpkin Pie Oatmeal Whole Wheat Banana Bread Pancakes Banana Sweet Potato [...]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>