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Vegan Pumpkin Pecan Bread
(recipe, Joy Wilson)
I love when vegan recipes trick me into thinking they are packed full of butter, eggs, and cream. Lord knows I don't seem to be able to go a day without those indulgences. Here, however, pumpkin and spices are the star of the show. These loaves bake up moist and fragrant and full of autumn flavors. Since this recipe makes two loaves, I love to wrap and freeze a loaf for that unexpected holiday hostess gift or to whip out for last-minute company. It's all-purpose perfection.
- 3¾ cups all-purpose flour
- 2 cups packed light brown sugar
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. freshly grated nutmeg
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- ½ tsp. ground cloves
- 1 can (15 ounces) pumpkin purée
- 1 cup vegetable or canola oil
- ⅓ cup pure maple syrup
- ⅓ cup water
- 1 cup chopped pecans
- 8 whole pecan halves, for garnish
- Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease and flour two 8-by-4-by-3-inch loaf pans and set them aside.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices. In a medium bowl, carefully whisk together the pumpkin purée, oil, maple syrup, and water.
- Add the oil mixture all at once to the flour mixture. Use a spatula to fold the ingredients together. Make sure to scrape the bottom of the bowl well, finding any stray bits of flour and sugar that might have been left behind. Fold in the chopped pecans.
- Divide the batter between the prepared pans and arrange 4 whole pecan halves on the top of each loaf.
- Bake 1 hour or 1 hour and 15 minutes, or until a skewer inserted into the center of each loaf comes out clean. Remove from the oven. Let rest in the pans for 20 minutes, then invert onto a cooling rack.
- Serve the bread warm, in thick slices. Loaves can be wrapped and kept at room temperature for up to 5 days. These loaves freeze well and can be left at room temperature to thaw and enjoy.