
Day 334.
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
Dry ingredients
3.5 cups gluten-free flour OR 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
Wet ingredients
2 cups brown sugar, loosely packed
2 cups pumpkin puree
1/3 cup applesauce (or egg)
1 (13.5-ounce) can coconut milk (or milk)
Fold-ins
2 cups walnuts, chopped (1 cup per loaf)

Method
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 a 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 it to cool completely.
Bread Machine Method
Gather ingredients for one loaf (half of the listed ingredients).
Place in the bread machine.
Bake on CAKE setting or quick bread setting if your machine doesn’t have a cake setting.
The Results
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 the amount of sugar.
The coconut milk really made this bread special. All of the adults and the kids loved it.
If you love fruit bread, you should also try this yummy banana bread.
This post is shared with Real Food Wednesday, Recipes I Can’t Wait to Try, What’s Cooking Wednesday, What’s on Your Plate?, What’s on the Menu Wednesday, Let’s Do Brunch, Works for me Wednesday, These Chicks Cooked, Recipe Link Party, Foodie Wednesday, Cast Party Wednesday and Bake with Bizzy.

Pumpkin Walnut Bread
Easy Vegan Pumpkin Walnut Bread
Ingredients
- Dry ingredients
- 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
- Wet ingredients
- 2 cups brown sugar, loosely packed
- 2 cups pumpkin puree
- 1/3 cup applesauce
- 1 can (13.5 ounces) coconut milk
- Fold-ins
- 2 cups walnuts, chopped (1 cup per loaf)
Instructions
- 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 a 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 it to cool completely.