This week, in Sundays With Joy we all made Joy's Vegan Pumpkin Pecan Bread. I've made this recipe several times since purchasing her book last spring.
It is my very favorite easy, always have the ingredients on hand quick bread recipe. I've subbed in butternut squash and sweet potatoes for this bread as well and it was perfect each time!
This week I made some adaptions just for fun. Not because it needs any changes. For Joy's recipe you will need to get a copy of her book Joy the Baker Cookbook: 100 Simple and Comforting Recipes.
Vegan Snickerdoodle Pumpkin Bread
2 cups all purpose flour
1 3/4 cups white whole wheat flour
2 cups brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tbs cinnamon
15 oz fresh pumpkin puree
1 cup vegetable oil
1/3 cup honey (To make it vegan substitute maple syrup)
1/3 cup water
FOR THE TOPPING:
1/2 cup flour
1/2 cup granulated sugar
1/2 tsp salt
2 tbs cinnamon
2 tbs vegetable oil
Pre heat oven to 350.
Grease and flour 2 loaf pans.
In a large bowl mix flour, brown sugar, baking soda, baking powder, salt, cinnamon. In a separate bowl mix pumpkin, oil, honey, and water together. Combine the bowls together.
Pour into prepared pans.
In a small bowl using a fork mix all of your topping ingredients together until slightly crumbly. Sprinkle over the tops of each loaf.
Bake for 1- 1 hour 15 minutes.Or until a tooth pick is inserted and comes out clean.
Allow loaves to rest for 20 minutes before removing from pans.
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(Disclaimer: I am in no way affiliated with the publishers of Joy the Baker Cookbook: 100 Simple and Comforting Recipes. All opinions are my own)