TUTTO IN UN PANE… Vegan Pumpkin Cranberry Apple Pecan Everything Bread!

by valentinalucia

So I haven’t been able to bake too much this winter break because I’ve been working a lot. Now, it’s crunch time – I go back to Syracuse in a week and I need to get crackin’ because I have mouths to feed! This adaptation from Joy the Baker was totally off the cuff and spontaneous. I really just felt like making something of my afternoon off and chose this recipe, and it turned out to be a nice success – Vegan Pumpkin Cranberry Apple Pecan Everything Bread!

The changes I made to the recipe were minuscule. I lightened up this already fairly healthy vegan quick bread by cutting the oil in half and using applesauce. I also used honey instead of maple syrup, because it’s what I had on hand, and I did my usual substitution of different brown sugars.

I’m very happy with this bread – it really does have everything in it, but don’t be intimidated. The flavors melt together wonderfully, creating a super moist, slightly spicy, and totally satisfying bread. The pumpkin serves as the base flavor, but its not overpowering at all – it lies underneath the other little bursts of fun flavors, like the tartness of the cranberries, the smooth nuttiness of the pecans, and the sweetness of the apples. The apples also help to keep the bread moist even after a day or two in the fridge. The bread freezes very well, too!

Vegan Pumpkin Cranberry Apple Pecan Everything Bread

Adapted from Joy the Baker

Ingredients:

2 cups all-purpose flour

1 1/2 cups whole-wheat flour

1 cup light brown sugar

1 cup dark brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon ground cloves

1 15-ounce can pumpkin purèe (just under 2 cups)

1/2 cup vegetable oil

1/2 cup unsweetened applesauce

1/3 cup honey

1/3 cup water

1 cup chopped pecans, plus a few for the tops of the loaves

1 cup dried cranberries

1 medium apple, chopped into small pieces

Preparations:

1. Preheat oven to 350 degrees Fahrenheit. Spray two 9×4×3 loaf pans with nonstick spray and set aside.

2. Mix together flour, sugar, baking soda, baking powder, salt and spices in a large bowl.

3. In a separate bowl, whisk together pumpkin puree, oil, maple syrup and water until incorporated.

4. Add wet ingredients to the dry ingredients and fold all of the ingredients together using a wooden spoon.  Be sure to get to the bottom of the bowl to reach all the flour hiding at the base. Fold in the chopped pecans, cranberries, and apple chunks.

5. Pour batter into the loaf pans evenly and place a few pecans on the top of the loaves. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean.  Remove and let rest in the pans for 20 minutes. Invert loaves onto cooling rack and let cool completely.

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