Pumpkin Walnut Bread

The week after Autumn Solstice the soccer league voted to cancel soccer practice because it was too hot. I wanted to make Vegan Pumpkin Walnut Bread but the grocery store did not carry cans of pureed pumpkin yet. While I was trying hang up a curtain the rod fell and smacked my forehead. I was behind on laundry. The house was a mess. I took the kids to the shoe store against my better judgment. Alexander would agree with me that it was a terrible, horrible, no good, very bad day. The moral of the story? Stock up on cans of puree pumpkin. Then when you are having a bad day no matter what the season you can make Pumpkin Walnut Bread.

This recipe from Joy the Baker is by far our favorite. We love the crunchy walnuts and the wonderful fragrant spices. I have tried walnuts in a pumpkin roll before and was not impressed. Here they add a wonderful layer of texture it is almost like capping the bread with a nutty caramel topping.

This recipe for pumpkin walnut bread is Vegan in that there are no eggs. It makes a great snack for kids who have egg allergies. I would avoid the temptation to substitute applesauce for part of the oil because the recipe already has plenty of sugar from the syrup and sugars. You could reduce the oil slightly and replace some of the sugar with applesauce.

Source: Joy the Baker
–makes 2 loaves–
2 cups all-purpose flour
1 1/2 cups white whole wheat flour ( or whole wheat flour… or just use only 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 vegetable 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, whisk together flours, sugars, baking soda, baking powder, salt and spices.

In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.

Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in. Fold in most of the chopped walnuts, reserving some to sprinkle on top of the batter once in the pan.

Divide the dough between the two greased pans and sprinkle with a few 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.