I’ve learned anything thus far in my Project Made journey it’s that pumpkin really does make things taste better. For the past few days I’ve been craving something sweet with pumpkin so I looked up some quick vegan pumpkin recipes and this version of Pumpkin Walnut Bread looked awesome.
I love breads like these because they’re pretty much foolproof and essentially you just have to dump everything together and bake it. I would have loved to top this off with some pumpkin seeds but alas, I was out. This is one recipe you MUST try!
Recipe from Take a Mega Bite
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 cup light brown sugar, packed
- 2 heaping T granulated sugar
- 1 t baking soda
- 1/2 t baking powder
- 1/2 t salt
- 1/2 t nutmeg
- 1/2 t cinnamon
- 1/2 t allspice
- pinch of cloves
- 7 1/2 ounces (half of a 15 oz. can) pumpkin puree*
- 1/2 cup olive oil (or vegetable oil)
- 1/3 cup maple syrup + water mixed (pour maple syrup halfway up the side of your 1/3 cup measuring cup and then top off with water)
- chopped walnuts for topping
* or just under 1 cup
- Preheat oven to 350ºF. Spray 2 mini-loaf pans or 1 regular loaf pan with cooking spray. Set aside.
- In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
- In a medium bowl whisk together the pumpkin puree, oil, maple syrup and water.
- Fold the wet ingredients into the dry ingredients until mixed thoroughly, being sure to scrape the bottom of the bowl.
- Divide the dough between two mini-loaf pans or pour into single regular loaf pan. Sprinkle with walnuts and bake the minis for 35-45 minutes and the regular-size for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean.
- Remove from the oven and allow to rest in the pans for about 20 minutes before loosening around the edges with knife and inverting on a cooling rack. Serve warm.
- Wrap of mini loaf number 2 to give away, if you want.