One week down of vegan month and I don’t think I’ve ever eaten this many chips in my life. I have always been a sweets girl – like scream from the rooftops “I love chocolate” kind of lady. Buuuuut milk chocolate (my favorite) isn’t vegan so I’ve clung to other options.
Unhealthy option #1 – chips. Especially whole wheat corn chips. Who’s bringing the salsa?
Unhealthy option #2 – dark chocolate. Sure a small amount is, in fact, very healthy, but I dare you to try and pry a piece from my hand once I’ve opened a package.
Unhealthy option #3 – overloading on quick breads. HELLO PUMPKIN BREAD! Like its friend dark chocolate this bread is lovely in small amounts annnnd like all things, not so healthy after you’ve eaten half a loaf. Whoops!
This bread is super moist, with the perfect amount of spice that truly makes it one of the best quick breads I’ve eaten. If you’re not into the whole vegan thing, forget about it! This is simply a wicked-good quick bread that you’re sure to like.
Preheat oven to 350 degrees F. Grease two 8×4″ loaf pans and set aside. In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, and spices.
In a medium bowl, whisk together the pumpkin, oil, maple syrup, and water.
Add the pumpkin mixture to the flour mixture all at once. Fold the ingredients together using a spatula, making sure to incorporate the flour mixture well, scraping the sides and bottom of the bowl.
Fold in the chopped pecans.
Divide the batter between the prepared pans and arrange 4 pecan halves on the top of each loaf (this just makes it pretty).
Bake for about 60-75 minutes, or until a skewer inserted in the center of the loaf comes out clean. Remove from the oven. Let rest in the pans for 20 minutes.
Invert onto a cooling rack. Serve bread warm, in thick slices.
Vegan Pumpkin Pecan Bread
Makes two 8×4-inch loaves
Recipe taken from the Joy the Baker Cookbook.
Ingredients:
3 3/4 cups all purpose flour
2 cups packed light brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground cloves
1 (15-ounce) can pumpkin puree
1 cup vegetable oil
1/3 cup pure maple syrup
1/3 water
1 cup chopped pecans
8 whole pecan halves (optional)
Directions:
Preheat oven to 350 degrees F. Grease two 8×4″ loaf pans and set aside.
In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, and spices.
In a medium bowl, whisk together the pumpkin, oil, maple syrup, and water.
Add the pumpkin mixture to the flour mixture all at once. Fold the ingredients together using a spatula, making sure to incorporate the flour mixture well, scraping the sides and bottom of the bowl. Fold in the chopped pecans.
Divide the batter between the prepared pans and arrange 4 pecan halves on the top of each loaf (this just makes it pretty).
Bake for about 60-75 minutes, or until a skewer inserted in the center of the loaf comes out clean. Remove from the oven. Let rest in the pans for 20 minutes, then invert onto a cooling rack.
Serve bread warm, in thick slices.
Note: Loaves can be wrapped and kept at room temperature for up to 5 days. These loaves also freeze well!