Culinate recipe editor’s note: I made three loaves, one large and two small, from this recipe. For the smaller loaves, start checking for doneness after 35 minutes.
I love when vegan recipes trick me into thinking they are packed full of butter, eggs, and cream. Lord knows I don’t seem to be able to go a day without those indulgences. Here, however, pumpkin and spices are the star of the show. These loaves bake up moist and fragrant and full of autumn flavors. Since this recipe makes two loaves, I love to wrap and freeze a loaf for that unexpected holiday hostess gift or to whip out for last-minute company. It’s all-purpose perfection.
|3¾||cups all-purpose flour|
|2||cups packed light brown sugar|
|2||tsp. baking soda|
|1||tsp. baking powder|
|1||tsp. freshly grated nutmeg|
|1||tsp. ground cinnamon|
|1||tsp. ground allspice|
|½||tsp. ground cloves|
|1||can (15 ounces) pumpkin purée|
|1||cup vegetable or canola oil|
|⅓||cup pure maple syrup|
|1||cup chopped pecans|
|8||whole pecan halves, for garnish|
This content is from the book Joy the Baker by Joy Wilson.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything