bakery goodness: vegan pumpkin bread

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.


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