Blissful Belle

Be Happy, Feel Beautiful

Be A Baking Belle!


Do you like pumpkin bread? How about apple bread? And pecans and cranberries? Great! I have the perfect bread for you! Actually, one of my favorite baking-bloggers, Joy The Baker, has the perfect bread for you, but that’s beside the point. Minor details.

This delicious and vegan bread is a perfect treat for the chilly weather of the fall and winter and bonus, it isn’t weighed down by tons of butter and sugar. Using whole-wheat flour, and pumpkin to keep it moist, the butter is completely eliminated, making this bread a bit lighter then some other holiday fare. Plus, it has pecans in it, which helps give a little protein punch to keep your energy up! It’s great alone, on top of oatmeal, smeared with a little peanut butter, toasted, or even grilled on a griddle!

So turn on that oven and be a Bread Baking Belle! And head on over to Joy’s website and give her some love! Her recipes are all amazing!

 

Vegan Pumpkin Cranberry Apple Pecan Bread

makes two 9x4x3-inch loaves (and it freezes well!)

2 cups all-purpose flour

1 1/2 cups whole wheat flour

2 cups light brown sugar, packed

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon freshly grated nutmeg

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon cloves

1 15-ounce can pumpkin puree, or just under two cups

1 cup vegetable oil

1/3 cup maple syrup

1/3 cup water

1 cup chopped pecans plus 8 pecan halves

1 heaping cup fresh cramberries

1 medium Granny Smith apple, peeled and cored and cut into small pieces

Preheat oven to 350 degrees F.  Place a rack in the center of the oven.  Grease and flour two loaf pans (mine are 9x4x3) and set aside.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.

In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.

Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together.  Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in.  Fold in most of the chopped pecans, cranberries and apple chunks.

Divide the dough between the two greased pans and arrange pecan halves on top of each loaf.  Sprinkle loaf with cinnamon and granulated sugar if you’d like.  Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean.  Remove from the oven.  Let rest in the pans for 20 minutes, then invert onto a cooling rack.

Cool completely before slicing.  Slice into thick pieces and serve.  Maybe even wrap one loaf up in plastic wrap and store in the freezer for future munching.

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