Oh yeah, Fall is in the air which means that I am in the kitchen, baking up a storm!
We had some Pumpkin Pie at Thanksgiving that I did not partake in, because like my father, I don’t like pumpkin in a pie version, only in bread. Weird, I know, but I only like pumpkin made in quick bread, or in a savory form. So, because Mom bought a ton of canned pumpkin at the store, I knew today was the day to use it!
I got this recipe from Hell Yeah It’s Vegan, and just changed a few ingredients with what I had and what I like.
Vegan Pumpkin Pecan Bread
- 1 3/4 C All Purpose Flour
- 3/4 C unpacked brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp nutmeg
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 3/4 tsp ground cloves
- 1 1/2 C pumpkin
- 1/3 C olive oil
- 3 Tbsp maple syrup
- 3 Tbsp water
- 1/2 C chopped pecans
- Additional 1/2 C pecans for garnish
- Set oven to 350. Lightly oil a loaf pan and set aside.
- Combine pumpkin, oil, maple syrup, water and brown sugar until combined.
- Add in dry ingredients to the wet including flour, baking soda, baking powder, nutmeg, cinnamon, cloves and ginger.
- Chop up the pecans and add to the combined batter. Pour into the loaf pan and garnish the top of the bread with remaining 1/2 C pecans. Make sure to push the pecans into the batter so they don’t fall off later.
- Bake for 40-50 minutes or until a knife inserted comes out clean. Set on wire rack to cool for 10-15 minutes before cutting.
Dad was all over this as soon as he was able to eat it and so was I. Spread a little bit of Earth Balance on there and you’re good to go. Or as my Mom would say, drink it with a mug of eggnog. Haha, yuck.
Not only did I bake up the Pumpkin Bread but also my favorite recipe for Banana Bread, of course with my own additions and subtractions. I swear, I never follow a recipe.
Banana Bread via Veganomicon
- 2 large and very ripe bananas, mashed
- 1/3 C unsweetened applesauce
- 1/4 C olive oil
- 1/4 C unpacked brown sugar
- 2 Tbsp Molasses
- 2 C All purpose flour
- 3/4 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 C chopped walnuts
- Preheat oven to 350 and lightly oil a loaf pan.
- Mash up the bananas and add in all wet ingredients, including the brown sugar.
- Combine the dry ingredients and add it to the wet, but make sure not to overbeat.
- Chop up the walnuts and stir into batter. Pour into the loaf pan and bake for 45-50 minutes, or until a knife inserted comes out clean.
- Cool on a wire rack for 10-15 minutes and enjoy!