Monday, November 4, 2013

It's Fall, Y'all: Vegan Pumpkin Pecan Bread

The weather shifted, the scarves came out, the slippers are on, and that means we NEED all things pumpkin. I didn't have to look very far from my kitchen to find everything in this recipe.

I hope your fall is full of falling leaves, your favorite mug, your favorite blanket, and some good old fashioned snuggling up.

Vegan Pumpkin Pecan Bread
(tweaked from Joy the Baker's recipe for Vegan Pumpkin Pecan Bread)

3 1/4 cups whole wheat flour
2 cups of light brown sugar, packed (pack it, that is important)
2 teaspoon baking soda
1 teaspoon backing powder
1 teaspoon salt
1 1/2 teaspoon of cinnamon
2 teaspoons of all-spice
1 (15 oz) can pumpkin puree
1 cup canola oil
1/3 cup pure maple syrup
1/3 cup water
1 cup chopped pecans

Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease and flour two 8x4x3-in loaf pans and set pans aside.

In a large bowl, whisk together flour, sugar, baking soap, salt and spices. In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup, and water.

Add the oil mixture all at once with the flour mixture. Use a spatula to fold the ingredients together. Make sure to scrape the bottom of the bowl well, finding any remaining bits of flour and sugar that might still be in the bowl. Fold in the chopped pecans into the batter.

Divide the batter between the prepared pans. Bake for 1 hour or 1 hour and 15 minutes, or until a skewer inserted into the center of each load 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. Loaves can be wrapped and kept at room temperature for up to 5 days.

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