As soon as the air becomes crisp and Autumn begins, I love to start baking with pumpkin. I have also recently transitioned into baking mostly vegan recipes, so I was super excited to find this pumpkin bread recipe at Joy the Baker’s blog. This bread is so moist and delicious, you would never know that there wasn’t any eggs or butter in it. It makes two loaves and is the perfect bread for breakfast or an after-dinner dessert!
3 1/2 cups all-purpose flour
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
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 15-ounce can pumpkin puree, or just under two cups
1 cup canola oil
1/3 cup maple syrup
1/3 cup water
1 cup chopped walnuts
Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans and set aside.
In a large bowl, stir together flours, sugars, baking soda, baking powder, salt and spices. In a medium bowl, whisk pumpkin puree, oil, maple syrup and water.
Add the wet ingredients to the dry ingredients and stir well. Be sure to scrape the bottom of the bowl well, finding any stray flour to mix in. Fold in most of the chopped walnuts, reserving a few to sprinkle on top of the batter once in the pan.
Divide the dough between the two greased pans and sprinkle with walnut pieces. 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.
Recipe Source: http://joythebaker.com/2009/11/vegan-pumpkin-walnut-bread/