• Cooking Time: about 1 hr 15 min
  • Servings: depends
  • Preparation Time: 30 min


Best pumpkin bread I have ever had. The word "vegan" throws people off. It just means there are no eggs in the recipe.



  • 2 cups all-purpose flour
  • 1-1/2 cups whole wheat flour (or just us ap if you don’t have whole wheat)
  • 2 cups light brown sugar, packed (as always)
  • 1/3 cup granulated sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp freshly grated nutmeg (I used mine from the spice cabinet, and used a little less)
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1/2 tsp cloves
  • 1-15 oz can pumpkin puree
  • 1 cup vegetable oil
  • 1/3 cup maple syrup
  • 1/3 cup water
  • 1 cup chopped walnuts


  • Preheat oven to 350 degrees and place rack in the center of the oven.
  • Grease + flour 2 loaf pans.
  • In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt and spices.
  • In a medium bowl, carefully whisk together the pumpkin, oil, maple syrup, and water.
  • Add the wet ingredients to the dry ingredients together. Make sure to scrap the bottom of the bowl, finding stray flour to mix in.
  • Fold in most of the chopped walnuts, but save some to sprinkle on top before you bake it.
  • Divide the dough between the 2 greased pans and sprinkle with remaining walnut pieces. Bake for 1 hour- 1 hour and 15 minutes or until inserting a skewer comes out clean.
  • Remove from oven and let rest for 20 minutes before inverting to a cooling rack! This step is very inportant. Good things come to those who wait….so just be patient - even though I know you just want to dive in and swim around in it.
  • It’s just that good.

Categories: Christmas  Fruit Bread  Thanksgiving 

Author Credit: Joy the Baker Blog

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