Fall = Quick Breads

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


  1. Set oven to 350. Lightly oil a loaf pan and set aside.
  2. Combine pumpkin, oil, maple syrup, water and brown sugar until combined.
  3. Add in dry ingredients to the wet including flour, baking soda, baking powder, nutmeg, cinnamon, cloves and ginger.
  4. 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.
  5. 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


  1. Preheat oven to 350 and lightly oil a loaf pan.
  2. Mash up the bananas and add in all wet ingredients, including the brown sugar.
  3. Combine the dry ingredients and add it to the wet, but make sure not to overbeat.
  4. 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.
  5. Cool on a wire rack for 10-15 minutes and enjoy!

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5 Responses to Fall = Quick Breads

  1. glidingcalm says:

    both look delicious!!!!!!!!!!!! banana bread is my all time fav.

  2. we have been doing a lot of holiday baking too!! love this time of year

  3. Amy says:

    Although it couldn’t be further from fall here (today was over 30C and steamy!!) I have been busy baking too :)
    I made a gluten free cake for my sister and I, and a gorgeously scented spicy honey gingerbread for my workmates for tomorrow (recipe on my blog actually). The closer the holidays get, the more I can’t wait to be in the kitchen whipping up treats for those closest to me. I can’t wait to try the pumpkin pecan bread – I’ll make it GF so I can enjoy it too!

    • Melissa says:

      Have you ever tried using chickpea flour? I’ve used it before and really enjoyed it! It makes the bread denser but still just as tasty!

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