Vegan Pumpkin Bread with Brown Sugar-Walnut ‘Crumble’

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Confession time:

I am not a vegan. But this quick bread is.

This quick bread is WAY cooler than I am. Way more delicious too.

But if I were to be classified as delicious we’d have problems. You see, that’s called cannibalism. And it’s illegal, albeit creepy as hell.

Say it with me now kids: cannibalism is creepy and totally illegal. Vegan bread is delicious and TOTALLY legal.

Can’t you just picture this lesson Sesame Street? I’d be a great teacher.*

This bread is vegan which in a nutshell means no butter, no eggs, no dairy. Are you having a panic attack at the sight of ‘no butter?’ Don’t. Β It is moist and flavorful and downright amazing! Whips up quick too! And just think, this is something you can make when you are out of eggs and butter and you have a gazillion things to do before your in-laws, friends, or mailman arrives. So hop to! You don’t want to miss out!

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Vegan Pumpkin Walnut Bread
Slightly adapted from Joy the Baker

2 cups all-purpose flour

1 1/2 cups white whole wheat flour (or whole wheat flour or only all-purpose flour, I used 100% Whole Wheat)

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 (I used ground 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 (I forgot to add this and it still worked!)

Handful of chopped walnuts and brown sugar

Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans (mine are 8Γ—4×2) 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.

Divide the dough between the two greased pans and sprinkle with a few walnut pieces. Repeat with brown sugar (I like to grab a handful of brown sugar and squeeze it in my hand to make it semi-solid and just sprinkle the crumb like pieces on top.) Bake for 1 hour (mine was done in 48 mins), 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. Maybe even wrap one loaf up in plastic wrap and store in the freezer for future munching, or tie a bow around it and gift it to a hungry friend.

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*Disclaimer: Don’t worry parents, I will not be responsible for the shaping of young minds in classroom like surroundings.

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7 thoughts on “Vegan Pumpkin Bread with Brown Sugar-Walnut ‘Crumble’

  1. Hooray for more pumpkin goodies! I still have a ton of pumpkin in my pantry and this looks like a great way to use some of it (minus the walnuts, of course) πŸ™‚

  2. The bread looks fabulous! I made vegan cookies and brought them to work, but I didn’t mention they were vegan until after people said the liked them.

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