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I have been meaning to make this bread for a few weeks now but something always comes up! I was hoping to make it before Halloween but pumpkin bread is still ‘of the season’ all the way until Christmas in my opinion; maybe even until New Years!

Very simple recipe (it does call for a LOT of sugar though, 2 cups!). We were able to find organic pumpkin puree from Trader Joe’s, so that’s pretty awesome. Everytime I open a can of pumpkin puree I think of baby food strained carrots and it makes me feel a little ill, but I tasted it and it was pretty mellow; obviously nothing like carrots.  I was so tempted to use 100% whole wheat flour over the white A/P but I didn’t want to start changing things until I’ve successfully made the recipe at least once. That way, if it turns out crappy I know it was the alterations and not just a shotty recipe.

I didn’t have two loaf pans, so I made one batch regular and then mixed in a 1/2C of chopped walnuts in the remaining batter and baked that off once the other one was done. Aaand… I think I under-filled the first loaf but not by too much; it still looks like a loaf, just a little short.

Unfortunately, both breads came out a touch gummy and I probably could have left them in the oven a little longer. I think the batter was just a touch too wet with the addition of applesauce. There’s also some flavor that hits you too strongly; I’m thinking it’s either the ground cloves or the nutmeg. Either way something just isn’t melding correctly with the other flavors (IMO). I most likely wouldn’t try this recipe again.

For the photo: I sliced the bread on the thicker side and also a bit crooked so it isn’t as aesthetically pleasing as I might have liked but that was my fault. Jas still took a great photo.

Recipe from The Joy of Vegan Baking, page 65