I haven’t had or made pumpkin bread in ages. Which is a shame.
Pumpkin bread is a special kind of delicacy. I remember eating it as a kid. The sticky-gooey crust. The moist deliciousness. Way better than banana bread, if you ask me.
I’m not sure what happened to the original recipe (Mama, please send it!) so I had to settle for a new recipe. The original recipe came from Joy the Baker and just so happened to be vegan. Fitting, since I just so happened to be out of eggs.
The texture of the bread was great—though no sticky-gooey crust. And…it actually gets better (more moist, in fact) the next day.
A delicious and moist vegan Pumpkin Bread inspired by Joy The Baker.
20 minPrep Time
85 minCook Time
1 hr, 45 Total Time
- 1 cup unbleached all-purpose flour
- 2 1/2 cups whole wheat flour
- 1 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp freshly grated nutmeg
- 1 tsp allspice
- 1 (15-oz) can pumpkin puree
- 1 cup safflower oil
- 1/3 cup maple syrup
- 1/3 cup water
- Preheat oven to 350°F.
- 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.
- Divide the dough between the two greased pans. 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.
Nightshade free, dairy free, soy free, and egg free.