So. It’s pumpkin. And it’s bread. And it’s vegan. It speaks for itself.
Note: contrary to previous custom, I will include measurements for this recipe, as baking often necessitates measuring. (So my sister says. I generally feel otherwise.) Feel free to modify quantities.
bakery goodness: vegan pumpkin bread
- 1 cup whole wheat flour
- 3/4 cups almond meal flour
- 1 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 tablespoon pumpkin pie spice
- 1 cup organic pumpkin puree
- 1/2 cup cinnamon apple sauce
- 1/4 cup maple syrup
- 1/4 cup water
- 1/2 cup chopped walnuts
Preheat oven to 350℉. Place a rack in the center of the oven. Line a bread pan with parchment paper.
In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt, and spices.
In a second bowl, whisk together pumpkin puree, apple sauce, maple syrup, and water.
Add the wet ingredients to the dry ingredients; fold all of the ingredients together. Fold in the chopped walnuts.
Bake for 1 hour and 10 to 15 minutes, or until a knife inserted in the center comes out clean.
Let the bread rest in the pan for 20 minutes, then invert onto a cooling rack, peel off paper.