Nutty Pumpkin Bread

Nutty Pumpkin Bread, vegan
Nut breads are among my favorites to both bake and eat. And why not? They have all the luscious richness of cake, but you can enjoy them without the guilt. Sure, they contain sugar, but there’s also the wonderful goodness of fruit like banana or mango – or a veggie like Pumpkin, in this case. I make it even more healthful by baking with whole wheat pastry flour which is a perfect and better-for-you alternative to all-purpose flour. I have found that adding some molasses to the recipe always makes a great difference to the final taste. The bread, or cake, tastes richer and the sweetness is more rounded.
I also use a mix of spices- ginger, cinnamon, nutmeg and cloves- to give the bread a tantalizing complexity that takes it beyond just breakfast food.
I am dedicating this recipe to the lovely Bess– a friend who makes my adopted country seem more like home. Happy eating, Bess!

Nutty Pumpkin Bread

Ingredients:

Dry:
1 1/2 cup whole-wheat pastry flour
1 tsp cinnamon, ground
1/2 tsp nutmeg, ground
1/2 tsp ginger, ground
1/2 tsp cloves, ground
1 tsp baking soda
1/4 tsp baking powder
1 cup walnuts or pecans or a mix, lightly toasted then chopped

Wet:
1/3 cup almond milk + 1 tsp vanilla
6 tbsp canola oil
1/4 cup applesauce
1 1/3 cup sugar
1 tbsp molasses
2 tbsp powdered flax seeds + 5 tbsp water
1 cup pumpkin puree (I used canned)

Mix together thoroughly all the dry ingredients except the nuts and keep aside.
In a stand mixer or with a hand mixer, beat together on medium speed the oil, sugar and molasses until well-mixed, about 3-4 minutes.
Add the flax-powder-and-water mixture and applesauce and mix until blended
Add pumpkin puree and mix until blended
Add the flour mixture in 3 parts alternating with the almond milk-vanilla mixture in 2 parts. Mix on low speed until the batter is smooth. Scrape down the sides of the bowl if necessary to ensure all ingredients are well-mixed.
Add the nuts to the batter and mix with a spatula.
Pour the batter into an oiled loaf pan. Bake about 50-60 minutes in a 350-degree oven or until a toothpick inserted in the center comes out clean.
Cool on a rack about 15 minutes before unmolding. Let the bread cool on a rack (although I can never resist a warm slice!)
Enjoy!

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

9 thoughts on “Nutty Pumpkin Bread

  1. Permalink  ⋅ Reply

    jeanne

    January 16, 2008 at 4:15pm

    Ummm yummmm pumpkin bread!!! This looks great! I wish I cooked more, maybe I’ll start!

  2. Permalink  ⋅ Reply

    Anonymous

    January 22, 2008 at 4:43am

    I’ve never had a food named after me. And I’m so glad I help you feel at home. Thank you.

    With the long weekend I tried the pumpkin bread, though I had to make a few substitutions of my own.
    I’ll tell you in a week how it turned out, but I can tell you now that your version freezes very well.

    Bess

  3. Permalink  ⋅ Reply

    Pearlsofeast

    April 12, 2008 at 5:17pm

    Vaishali,I loved the nutty pumpkin bread recipe.I am surely going try this and let u know.Can I do with fresh pumpkin.

  4. Permalink  ⋅ Reply

    Vaishali

    April 12, 2008 at 5:41pm

    Hi Pearlsofeast, I am glad you plan to try out the pumpkin bread. If you plan to use fresh pumpkin, you need to cook the pumpkin first. Here’s a recipe I found on the Internet: deseed and peel the pumpkin and cut into large pieces, then roast the pieces for about 30-40 minutes until the pumpkin is soft. Mash it into a puree and then substitute it for the canned pumpkin in the bread.
    I have never made this bread with fresh pumpkin myself, but I would guess it might actually improve the flavor. In fact, you’ve inspired me now to try it with fresh pumpkin myself!

  5. Permalink  ⋅ Reply

    Jain

    December 9, 2009 at 12:44am

    This would be outrageous with black walnuts, I think. They’re pricey but worth it for very special treats such as this! I’ve never made sweet bread before but this shall be my first!

  6. Permalink  ⋅ Reply

    Ratna

    December 13, 2012 at 10:16am

    Hello Vaishali,

    Wholewheat pastry flour is unavailable in my area. Could I All Purpose Flour then? If yes, what’s the measurement of the AP flour?

    Ratna

    • Permalink  ⋅ Reply

      Vaishali Honawar

      December 14, 2012 at 4:03pm

      Ratna, yes, you can use all-purpose, or better still, just substitute half the flour with regular whole-wheat (chapati atta works well) and the other half with all-purpose (3/4 cup of each). You will need the same amount of total flour in the recipe– 1 1/2 cups.

  7. Permalink  ⋅ Reply

    Anonymous

    December 25, 2012 at 4:14pm

    Well, you know how some people are known for having a “black thumb” with gardening? I believe I have a “black thumb” when it comes to baking. I could not get the pumpkin bread to cook in the middle. It is still raw after baking for 1.5 hours. My husband likes the taste of it though. :(

    • Permalink  ⋅ Reply

      Vaishali Honawar

      December 25, 2012 at 8:38pm

      Baking is about practice– there are no black thumbs. Are you preheating your oven? Something may be wrong with your oven temp if this is not baking after 90 minutes.

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