Vegan Pumpkin Bread and muffins
 
 
Author:
Ingredients
  • 2 cups all-purpose flour
  • 1½ cups whole wheat flour
  • 2 cups light brown sugar, packed
  • ⅓ cups granulated sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp freshly grated nutmeg
  • 1 tsp cinnamon
  • 1 tsp allspice
  • ½ tsp cloves
  • 1 15-ounce can pumpkin puree, or just under two cups
  • 1 cup chocolate chips (optional)
  • 1 cup vegetable oil
  • ⅓ cup maple syrup
  • ⅓ cup water
  • 1 cup chopped walnuts
For the glaze:
  • 1 cup powdered sugar
  • 1 Tablespoon half & half (or milk) (use non dairy milk if you want it to be vegan)
  • ½ teaspoon vanilla
  • 2 Tablespoons pure pumpkin puree
  • ¼ heaping teaspoon pumpkin pie spice ( I used a blend of cinnamon, allspice, ground ginger and ground nutmeg)
  • 2 Tablespoons butter, melted (replace with vegan butter)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease and flour two loaf pans (8x4x2) and set aside. If you are making just a single loaf and making muffins with the rest of the batter, line the muffin pan with muffin liners or grease and flour the muffin pan.
  3. In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
  4. In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.
  5. Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in.
  6. Fold in most of the chopped walnuts and chocolate chips (if using), reserving some of both walnuts and chocolate chips to sprinkle on top of the batter once in the pan.
  7. Divide the dough between the greased loaf pan and muffin pan. Sprinkle the loaf pan with the leftover walnut and chocolate chip pieces.
  8. Bake the loaf pan and the muffin pan on the center rack of the oven. The loaf pan will take 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean, while the muffins should be ready in 25-30 min or until tester comes out clean. Remove from the oven and let rest in the pans for 20 minutes, then invert onto a cooling rack.
  9. Meanwhile, prepare the glaze by placing powdered sugar in a medium bowl, slowly whisk in milk and vanilla until there are no lumps. Continue to whisk while adding pumpkin puree, spice and melted butter until smooth.
  10. Place a layer of wax or parchment paper under the cooling rack. Dip the muffin crowns into the glaze, place the muffins back onto the cooling rack and allow the glaze to harden. Dip a second time, if desired. If you have any glaze leftover you can top the bread a little with the glaze as well.
  11. Serve warm. If you have made two loaves, you can wrap one loaf up in plastic wrap and store in the freezer for future cravings.
Recipe by The Novice Housewife at https://novicehousewife.com/2012/11/21/vegan-pumpkin-bread-and-muffins/