As much as I love baking, I’ll admit that I’m not very good at coming up with my own recipes for baked goods. Following other people’s baking recipes? – No problem, I do that at least once a week. Coming up with my own stuff? That’s trickier, since baking is kind of an exact science.
Imagine my joy when this pumpkin-walnut bread actually came out good!
This pumpkin bread is moist, dense, and not overly sweet. As with most of my recipes, I didn’t add any oil. It’s not a low-fat recipe because there’s plenty of fat in the walnuts, but at least nuts ate a natural, unrefined source of fat. Want to make it extra-indulgent? Smear it with some of my homemade peanut butter!
This loaf makes a lovely dessert, a healthy anytime snack, or a good breakfast. I think sprinkling the top with walnut pieces makes it look very pretty, but you can use other nuts or seeds if you like. Shelled pumpkin seeds (a.k.a. pepitas) should work great!
Feel free to experiment with other fillers: dried cherries, cranberries, raisins, or even chocolate chips will add a delicious twist! I chose to keep it simple with walnuts only to let the subtle flavors of pumpkin stand out.
Here’s an interesting trick that lets this vegan, no-oil-added loaf come out nice and moist: after you add the batter to the baking pan, make a dome out of aluminum foil and cover the pan with it. It doesn’t have to be very tight, in fact some wiggle room is preferable (the picture below, bottom right, shows what my dome looked like). Once your pan is covered, insert it into the oven, bake for 45 min, then take the foil off, and continue baking until done.
And since Thanksgiving is right around the corner, I just might add this pumpkin-walnut loaf to the list of desserts I’ll be making! Speaking of which… what vegan dishes are you planning to make for Thanksgiving this year? I’d love to hear your thoughts!
A classic fall dessert, this pumpkin-walnut loaf gets a healthy vegan makeover with no added refined sugars, fat (besides walnuts) or oil. Serve with a steamy cup of tea on chilly November afternoons.
- 1 cup all-purpose unbleached flour
- 3/4 cup whole wheat flour
- 1/2 cup old-fashioned rolled oats
- 1 Tbsp ground flaxseed (optional)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/4 tsp cloves
- Alternatively, use 2 tsp pumpkin pie spice
- 1 1/2 cup canned pumpkin (not pumpkin pie filling!)
- 1/2 cup dark brown sugar
- 1/3 cup maple/agave syrup
- 1/2 ripe banana, mashed
- 1/4 cup almond milk
- 1 cup chopped walnuts, divided
- Alternatively, use up to 1 cup of mixed dried fruit and nuts, or 1/2 cup vegan chocolate chips
- Preheat the oven to 350° F.
- In a medium bowl, mix all of the dry ingredients and spices until combined.
- In a large bowl, whisk all of the wet ingredients until no lumps are left.
- Add dry mixture to the wet, one-third at a time, gently stirring to combine. Avoid overmixing, a few lumps are ok.
- Fold in 2/3 cup of chopped walnuts (or all of the other filler you are using).
- Lightly spray a loaf pan with cooking spray. (The pan I used is 9.25x5.25x3.75 inches.) Spoon all of the batter into the pan, making it even on top. Sprinkle the reserved chopped walnuts over the top of the loaf.
- Make a dome out of aluminum foil and loosely cover the pan with it. make sure to leave some room for the rising bread!
- Bake for 45 min at 350° F, then take off the foil and bake for 15-20 min more, or until a chopstick inserted in the thickest spot comes out dry and clean.
- Let rest for at least 10 min before attempting to take the loaf out of the pan, and then cool a little longer on a wire rack before serving.
Want to see more pumpkin recipes? Click here to see a list of 10 more interesting ideas!
Question for you: Have you made a vegan pumpkin loaf before using another recipe? Or do you have a favorite Thanksgiving recipe that calls for pumpkin? Please share with us!
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