We also had canned pumpkin which needed to be used, and the thought crossed my mind to make something vegan. So foodblogsearch.com searching commenced and turned up a recipe easily incorporating both.
Vegan Pumpkin Walnut Cranberry Bread and Muffins (slightly adapted from Joy the Baker)
- 2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 2 cups dark brown sugar, packed
- 1/3 cups sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cloves
- Scant 2 cups of pumpkin puree (canned or freshly roasted, if you're all fancy)
- 1 cup vegetable oil
- 1/3 cup maple syrup
- 1/3 cup water
- 1 cup chopped walnuts
- 1 cup roughly chopped cranberries
I was able to get a smaller loaf and 18 muffins, though you could probably to a regular loaf and 12 muffins. Baked them together- the muffins were done in about 25 minutes, the loaf in about an hour. I probably took them out on the early side just to keep the bread moist, as I'd read sans eggs it can get a bit crumbly.
As is- super delicious. Next time I'll add more walnuts and cranberries though. You can probably even forgo telling people it's vegan, unless like me you have a vegan coworker who usually cannot partake in foods people bring in to work.
*Note: apologies for the lack of pictures. My camera has gone missing, and my cell phone's is just awful. Hopefully will find it soon! Or Black Friday's coming up so maybe I'll just get a new one.
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