Vegan Pumpkin Bread and muffins

There will always be people who will try to divert you from your dream. They will try to make your talents or your abilities feel inadequate. These people might be absolute strangers or they might be really close relatives/friends, who in their own respect, have your best interests in mind. Instead of getting angry at them or getting discouraged by them feel lucky because it is the negativity of these people that will help fuel the passion you have in your dream. Its their pessimism that will help build your belief in yourself. Its their attitude towards your dreams that will strengthen your resolve to prove them wrong.

If you give up when they say its not your cup of tea, you basically let them win and stay as someone who could never cross the finish line. Instead smile at them when they lecture you on how ludicrous your dream seems, and wish them the best in their life’s endeavours. And when they aren’t looking, work on your dream and cross that finish line. When you have accomplished what you had set out for and when your ideas start taking shape, send the people who discouraged you a thank you card. Because if it wasn’t for your will to prove these people wrong you would have probably given up eons ago.

And maybe with that thank you card you could send this loaf of pumpkin bread since this bread shares a bit of that fighting spirit that you kept while pursuing for your dreams.

This bread proved all the vegan haters that baked vegan goods can also taste good. Its one of those vegan baked goods that is as delicious as its non-vegan counterparts. And if this pumpkin bread can prove all vegan naysayers wrong, you too can prove the naysayers in your life wrong!

I made this for my coffee group and everybody appreciated it. Since the original recipe (adapted from here) makes two loaves and I have only one loaf pan, I divided the batter and made one loaf of pumpkin bread  and a batch of muffins. Before baking I topped the loaf with chocolate chips and walnuts. The muffins I  topped with a pumpkin cinnamon-ey glaze (adapted from here) that is to die for. I actually preferred the muffins to the bread (though I could have slice after slice of the bread) just because of that glaze.

Since then I have made this recipe twice. But the first time I made these for my coffee group, I accidentally forgot to add the granulated white sugar. Besides forgetting to add the white sugar, since I was a little wary of having three different types of sugar going in the bread, I had reduced the amount of brown sugar I added. But when I tasted the bread after it baked and was glazed, the sweetness was perfect for me. The glaze did help. But I would still suggest adding the granulated sugar or a good part of it, because since the bread is vegan the sugar is what adds to the moistness in the baked good.

5.0 from 1 reviews

Vegan Pumpkin Bread and muffins

 

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Author: adapted from Joy the Baker and Tidy Mom

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.

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