We celebrated a second Thanksgiving with relatives and I created two new recipes for the occasion. Today’s is a Vegan Pumpkin Walnut Bread made moist through the inclusion of a can of coconut milk.I actually made one loaf without walnuts and one with one cup of walnuts. If you’re doing both loaves with walnuts, use 2 cups total as written in the recipe below. I mixed in my one cup of walnuts after pouring batter into the nut-free pan. Both turned out perfectly in spite of an array of adaptations from the original recipe.
Pumpkin Walnut Bread
Adapted from Super Moist Pumpkin Bread.
Ingredients for 2 loaves
- 2 cups all-purpose flour
- 1.5 cups whole wheat pastry flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1/8 teaspoon ground ginger
- 2 cups brown sugar, loosely packed
- 2 cups pumpkin puree
- 1/3 cup applesauce
- 1 can (13.5 ounces) coconut milk
- 2 cups walnuts, chopped (1 cup per loaf)
Preheat oven to 350. Grease and flour two 8 x 4 loaf pans.
In a large bowl, mix together dry ingredients. In a small bowl, mix together wet ingredients. Pour wet ingredients into dry and mix. Fold in walnuts.
Divide batter between loaf pans. Bake at 350 for 1 hour and 15 minutes, or until toothpick comes out clean. Remove from oven and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
Both the walnut version and the nut-free version were fantastic. The bread is incredibly moist and definitely sweet enough in spite of my cuts to amount of sugar. The coconut milk really made this bread special. All of the adults and the kids loved it.