How long does it take to bake this Pumpkin and Maple Spice Quickbread?

This quickbread bakes for 45-60 minutes at 350F, or until a toothpick inserted into the center comes out clean.

What makes this Pumpkin and Maple Spice Quickbread vegan?

This recipe uses vegan butter and an egg replacer mixed with water instead of traditional dairy and eggs, ensuring a completely plant-based loaf.

Can I use only maple syrup instead of maple sugar in this quickbread?

The recipe calls for both maple syrup and maple sugar to achieve a balanced sweetness and texture; substituting one for the other may alter the final result.

How should I store leftover Pumpkin and Maple Spice Quickbread?

Once completely cooled, store the quickbread in an airtight container at room temperature for a few days, or freeze slices for longer storage.

Can I add other nuts or dried fruits to this quickbread?

While the recipe specifies pecans and golden raisins, you could experiment with other chopped nuts like walnuts or dried cranberries, keeping the total quantity similar.

13.2K Views 13 years ago

Pumpkin and Maple Spice Quickbread
[Vegan]

Name: Pumpkin and Maple Spice Quickbread [Vegan]
Cook time: 30 min
Yield: 1 8”x4” loaf; about 12 slices
Ingredients: 1 cup whole wheat pastry flour; 1 cup all-purpose flour; 1 tbsp. ground cinnamon; 2 tsp. ground ginger; ½ tsp. ground allspice; 1 ½ tsp. baking powder; ½ tsp. baking soda; ½ cup pure maple syrup; ½ cup pure maple sugar; ½ cup vegan butter, softened; 2 tbsp. egg replacer mixed with 6 tbsp. water; 1 cup pumpkin puree; 1 tsp. vanilla extract; ½ tsp. maple extract; ½ cup pecans, chopped; ½ cup golden raisins

AO By: Annie Oliverio

Author Bio

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products... Read More

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Sliced Pumpkin and Maple Spice Quickbread on a wooden board, revealing pecans and golden raisins, ready to be served.

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Pumpkin and Maple Spice Quickbread [Vegan]

228

1 8”x4” loaf; about 12 slices

Dairy Free

It doesn’t have to be fall or winter for me to enjoy pumpkins. I use the silky puree year-round in smoothies, and in pancakes and waffles, to replace some of the fat in baked sweets and as a base for curried soups. Here it gives beautiful color and... Read More

Ingredients You Need for Pumpkin and Maple Spice Quickbread [Vegan]

1 cup whole wheat pastry flour
1 cup all-purpose flour
1 tbsp. ground cinnamon
2 tsp. ground ginger
½ tsp. ground allspice
1 ½ tsp. baking powder
½ tsp. baking soda
½ cup pure maple syrup
½ cup pure maple sugar
½ cup vegan butter, softened
2 tbsp. egg replacer mixed with 6 tbsp. water
1 cup pumpkin puree
1 tsp. vanilla extract
½ tsp. maple extract
½ cup pecans, chopped
½ cup golden raisins

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How to Prepare Pumpkin and Maple Spice Quickbread [Vegan]

Preheat oven to 350F and lightly oil an 8” x 4” loaf pan. Set aside.
In a medium-sized bowl, whisk together the flours, spices, baking soda, and baking powder and set aside.
In the bowl of a stand mixer, cream together the maple sugar and the butter until smooth. Add the maple syrup, the egg replacer mixture, the pumpkin, and the extracts, and process until thoroughly combined. Slowly add the dry ingredients and mix until smooth and thoroughly combined. Remove the bowl from the stand mixer and stir in the pecans and the raisins.
Pour the batter into the prepared loaf pan, smooth the top, and bake loaf for 45-60 minutes, or until a toothpick inserted into the center comes out clean. Allow bread to rest in the pan for about 10 minutes before carefully removing and letting cool completely on a wire cooling rack.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.