Vegan Pumpkin Walnut Bread
My lovely friend Amelia gave up dairy for her breastfeeding babe, with whom it did not agree. I saw this big, hearty loaf of Vegan Pumpkin Walnut Bread, I decided it was the perfect present for such a good mommy!
It was moist with a deep, almost caramely maple / brown sugar / walnutty flavor. Even though I typically prefer brighter pumpkin spice flavor quick breads, this was a nice switch. It's perfect for vegans (obviously), but as Joy the Baker mentioned on her blog, also great for when you run out of eggs or butter!
Vegan Pumpkin Walnut Bread
Recipe by: Joy the Baker, slightly adapted by Willow Bird Baking
Yields: 2 loaves
Ingredients:
2 cups all-purpose flour
1 1/2 cups white whole wheat flour (or whole wheat flour, or 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
1/2 cup oats
Directions:
Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans 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 and oats, 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. To freeze, double wrap in plastic wrap and then wrap in foil.
To read many apologies to vegans, hear the many options for what to slather on top of this bread, get a link to the cutest baby giggle ever, or to see more of the admittedly not-as-great-as-they-should-be-this-time-around photos, head over to my baking blog, Willow Bird Baking!
x-posted to food_porn, bakebakebake, cooking
It was moist with a deep, almost caramely maple / brown sugar / walnutty flavor. Even though I typically prefer brighter pumpkin spice flavor quick breads, this was a nice switch. It's perfect for vegans (obviously), but as Joy the Baker mentioned on her blog, also great for when you run out of eggs or butter!
Vegan Pumpkin Walnut Bread
Recipe by: Joy the Baker, slightly adapted by Willow Bird Baking
Yields: 2 loaves
Ingredients:
2 cups all-purpose flour
1 1/2 cups white whole wheat flour (or whole wheat flour, or 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
1/2 cup oats
Directions:
Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans 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 and oats, 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. To freeze, double wrap in plastic wrap and then wrap in foil.
To read many apologies to vegans, hear the many options for what to slather on top of this bread, get a link to the cutest baby giggle ever, or to see more of the admittedly not-as-great-as-they-should-be-this-time-around photos, head over to my baking blog, Willow Bird Baking!
x-posted to food_porn, bakebakebake, cooking