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Vegan Pumpkin Bread

As the Northeast settles into this long, mid-winter stretch, I am reminded yet again of the powerful effects the weather has on what we eat. You see, I’m from sunny California, where eating soup in the winter is a decision based on taste rather than the need to eating something warm and comforting while multiple feet of snow accumulate overnight.  This sort of bone-chilling weather that I’m experiencing for the first time motivates me to prepare meals and recipes infused with warming spices–cinnamon on oatmeal, cardamom in lentil soup, and ginger in my tea–that counteract the cold outside.

This pumpkin bread is just the thing to bake when you’re snowed in; between the cinnamon, cloves, and nutmeg in the batter your kitchen will smell phenomenal and become the perfect place to spend the day with fresh baked goods. Even better, the recipe is completely vegan and packs in a generous amount of whole-wheat flour so that a few slices for breakfast with some hot tea isn’t such a bad idea. It’s delicious eaten in thick slices out of hand, but makes for an elegant dessert when plated with some orange-scented whipped cream and maple walnuts. Whichever way you decide to serve it, this pumpkin bread is sure to add a little warmth to your winter.

Pumpkin Bread

Makes 2 loaves

Adapted from Food52

2 1/3 cups all-purpose flour

1 cup whole-wheat flour

2/3 cup light brown sugar

1 1/3 cup granulated sugar

2 teaspoons baking soda

1 teaspoon ground cloves

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon table salt

2/3 cup vegetable oil

1/3 cup water

1, 15 oz can pumpkin puree (1 ¾ cups if you are using homemade puree or a larger can size)

  1. Preheat the oven to 325F and oil and flour two 9″x5″ loaf pans.
  2. In a large bowl, mix together the flours, sugars, baking soda, cloves, cinnamon, nutmeg, and salt.
  3. In a medium bowl, whisk together the oil, water, and pumpkin. Add the pumpkin to the dry ingredients and stir with a rubber spatula until combined. The batter will be thick, so take care to fully incorporate the flour.
  4. Divide the batter between the two pans, then bake in the preheated oven for 65-75 minutes, until a toothpick inserted in the center of the loaf comes out clean. Let the loaves cool in the pans for 10 minutes, then remove from the pans and let cool completely on a wire rack. Serve as is, or with whipped cream.

Click here for a printable version of this recipe! 

-Kinsey Drake

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