We’re full advocates of #PumpkinEverything for Fall. Move over zucchini bread, it’s all about the pumpkin bread. This pumpkin bread is so moist, flavorful and delicious—your non-vegan friends won’t have a clue it’s vegan. Did we forget to mention it also has the perfect sugary crust? Yup. What are you waiting for? Crank up that oven!
Makes (2) 8” x 4” loaves
3 ½ cups all-purpose flour
2 cups packed dark brown sugar
⅔ cups white granulated sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 (15 oz) cans of pumpkin puree
½ cup canola oil
½ cup soy or almond milk
1 ½ cup chopped toasted walnuts
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, combine the flour, sugar, baking soda, salt, and spices. In a small bowl, whisk together the pumpkin, canola oil, and soy or almond milk. Add the wet ingredients to the dry, mixing until just combined. Fold in the chopped walnuts until evenly distributed.
Pour the batter evenly into lightly greased loaf pans and bake for about 70-75 minutes, or until a toothpick inserted in the center emerges clean.
Tent the loaves loosely with foil and allow to cool on a wire cooling rack before removing from pans.