What would fall be without a warm loaf of pumpkin bread fresh from the oven? It is one of my most favorite things to eat, so I was excited to try this new recipe that also happens to be vegan. I hope you’ll try it too. This bread is full of flavor and completely delicious!
Vegan Pumpkin Pecan Bread from Joy the Baker: 100 Simple and Comforting Recipes
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 freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 15-ounce can pumpkin puree
1 cup vegetable or canola oil
1/3 cup pure maple syrup
1/3 cup water
1 cup chopped pecans
whole pecan halves, for garnish
Preheat oven to 350 degrees. Grease and flour two 8x4x3-inch loaf pans and set aside.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt and spices. In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.
Add the oil mixture all at once to the flour mixture. Use a spatula to fold the ingredients together, scraping the bottom of the bowl well. Fold in the chopped pecans.
Divide the batter between the prepared pans and arrange 4 pecan halves on top of each loaf.
Bake for 1 hour or 1 hour and 15 minutes, until a toothpick inserted into the center of each loaf comes out clean. Remove from the oven and let rest in pans for 20 minutes before inverting onto a rack to cool.
Makes 2 8×4-inch loaves. Loaves can be wrapped and kept at room temperature for up to 5 days. These loaves also freeze well and can be left at room temperature to thaw.