Monday, October 8, 2012

Vegan Pumpkin Pecan Bread

While at the grocery store buying the ingredients for this bread and a number of other recipes, the lady who helped bag our groceries noticed the flour, sugar, butter and eggs we were purchasing. I obviously did not use the butter or eggs in this recipe because "vegan" is in the title, but when she saw the eggs among the baking items she told us about when she biked three miles to her grocery store and back only to have forgotten the eggs. She said that you had to have eggs when you were baking and that she would never forgot them again.

While you do have to eggs for a lot of baked goods, this bread does not require any because it is vegan. You would never know, though, because it tastes soo similar to regular pumpkin bread, except it has pecans, which makes it even better.

Here is pretty much everything you need!

Dry ingredients....

The rest of the batter.... 

I love the look of the pecans with the color of the batter. 

This past weekend, I made a bunch of pumpkin bread to share with other people.

It's finally time for fall baked goods, and I can't wait for everything else that the season will bring!


Vegan Pumpkin Pecan Bread
makes 2 8 x 4 loafs 

Ingredients:
3 3/4 cups all-purpose flour
2 cups packed light brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
15 oz. can pumpkin puree
1 cup canola oil
1/3 cup maple syrup
1/3 cup water
1 cup chopped pecans
8 whole pecan halves, for garnish 

Directions:
Preheat oven to 350F. Grease and flour two 8 x 4 loaf pans and set aside.
Whisk together the flour, sugar, baking soda, baking powder, salt and spices. Whisk together the pumpkin puree, oil, maple syrup and water in a separate bowl.
Add the wet ingredients to the dry ingredients all at once and fold the ingredients together. Fold in the chopped pecans.
Divide the batter between the two prepared pans and arrange 4 whole pecan halves on top of each loaf.
Bake 60-75 minutes, or until a toothpick comes out clean.
Allow the bread to rest in the pan for 20 minutes and then transfer to a cooling rack before wrapping well. 

5 comments:

  1. so good! i love pumpkin bread.

    cakes-carina.blogspot.de

    ReplyDelete
  2. Yum - beautful and delicious - wish I were there to have a loaf.

    ReplyDelete
  3. So excited for your comment! Wish you were here as well! xo

    ReplyDelete
  4. Sometimes I'm wary of vegan breads, but this one has all normal ingredients!

    ReplyDelete
  5. I was super suspicious, but was pleased when it came out tasting like "regular" pumpkin bread!

    ReplyDelete

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