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 moistness to a classic quickbread that is accented with the warm, smoky flavor of pure maple.
Pumpkin and Maple Spice Quickbread [Vegan]
1 8”x4” loaf; about 12 slices
- 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
- 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.