Vegan Pumpkin Walnut Quick Bread

This is dense, moist, sweet, and fairly healthy as Thanksgiving type treats go:

1.  Beat together:

1/4 cup walnut oil (or safflower or canola if you are avoiding nuts)

1/2 cup sucanat

1/2 cup maple syrup

dash of salt

2.  cream 2 cups of pureed pumpkin into oil/sweetener mixture

3.  mix together:

1 cup whole wheat flour

1 cup whole wheat pastry flour

2 1/2 tsps baking powder

1/2 tsp baking soda

dried powdered ginger, allspice, and cinnamon to taste (1/2 to 1 tsp each)

4.  incorporate dry ingredients into wet until just blended

5.  stir in chopped, toasted walnuts (optional)

The batter will be thick.  Spoon into two oiled loaf pans and smooth the top with a large spoon or spatula.  Bake for 30-40 minutes at 325F until a skewer or knife comes out clean.  The bread will not rise much, but will have more of the appearance of a coffee cake.  If you like, you could make a strudel topping.  Let cool for about 10 minutes in the pan and then cool further on wire racks.


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