Sunday, October 24, 2010

vegan pumpkin bread

what I love about baking without animal products is how natural and wholesome it feels. there is a different level of goodness in plant-based recipes, even if they are cakes. this pumpkin bread stays moist for days, and it makes two loaves so you can give one away as a gift, or wrap one up and freeze. the recipe is adapted from joy the baker, who uses walnuts. I used pecans but either one of your preference would go perfectly. Enjoy!

2 cups all-purpose flour
1 1/2 cups whole-wheat flour (or just use all-purpose)
2 cups brown sugar, packed
1/3 cup granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
1/2 tsp cloves
1 15oz can pumpkin purée (just under 2 cups)
1 cup vegetable oil (I used safflower)
1/3 cup maple syrup
1/3 cup water
1 cup chopped pecans (or walnuts)

preheat oven to 350 degrees F. grease and flour 2 loaf pans and set aside.

in a large bowl wisk together flours, sugars, baking powder and soda, salt and spices. in a medium bowl, carefully wisk together the pumpkin, oil, maple syrup and water.

add the wet ingredients to the dry and use a spatula fold ingredients together, scraping the sides to mix in all stray bits of flour. fold in most of the nuts, reserving a portion for sprinkling on top.

divide the batter among the two greased pans and sprinkle remaining nuts. bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted in the middle of bread comes out clean. remove from oven and let rest in pan for 20 minutes, then invert on to a rack. Serve warm.

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