I love fall. Getting up before the sun rises and the moon is still out, cooler temperatures, not sweating to death or passing out while waiting for the subway at Jay Street, wearing a jacket, college football, baseball playoffs, hockey (sad face here) fall vegetables….
It seems almost cliche to write about using pumpkin in the fall. But, I really do love pumpkin: cookies, waffles, pancakes, brownies, muffins, bread, you name it. Recently, I came upon a vegan recipe from the Joy the Baker cookbook that I tweaked a bit. I used dark brown sugar, a dash of vanilla, low fat maple syrup and added some unsweetened vanilla almond milk while combining the wet and dry ingredients because the dough was too thick. I thought about adding cherries or cranberries too, but wanted to taste the pumpkin and not be distracted. So, perhaps next time I’ll add some dried cherries. I think I like the vegan version of the bread over any non-vegan versions I’ve ever made. It’s delicious. Enjoy!
Vegan Pumpkin Pecan Bread
Preheat oven to 350 degrees, grease (or use cooking spray) two 8x4x3 inch loaf pans and set aside.
- 3 1/4C. all-purpose flour
- 2C dark brown sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp of each: Vietnamese cinnamon (or regular), freshly grated nutmeg, and allspice.
- 1/2 tsp ground cloves
- 1C canola oil
- 1 tsp pure vanilla extract
- 1/3C lite maple syrup
- 1/3 cup water
- 1/4 – 1/3 C almond milk
- 1 can of pureed pumpkin (15oz)
- 1C chopped, toasted pecans
Mix the first seven ingredients together in a large bowl and set aside. Whisk the oil, pumpkin puree, syrup, water and vanilla in another bowl. Mix until well combined and it resembles applesauce. I prefer a fork over a whisk for this task because it’s easier. (Oh, and a note about apple sauce: You could swap out half a cup of oil for 1/2 cup of apple sauce). Add wet ingredients to dry ones and mix well with a spatula. At this point you might want to add a little bit of almond milk if the mixture becomes too thick/dry. You be the judge. After well combined, add the toasted pecans, mix and then divide the batter between the two prepared loaf pans. Bake at 350 for about an hour and ten minutes, or, until a toothpick comes out clean when inserted into the middle of the bread.
Let bread cool in pans and then when pans are ok to handle, pop bread out onto a plate or a cooling rack and cool completely. Or, if you’re like me, cut off the end of the pumpkin bread and gobble up with a slather of soy margarine. Or, if you want to be completely non-vegan: some butter. Whoops! Haha.
