Vegan Pumpkin Bread made with Whole Wheat Flour

I have a guilty pleasure. Poundcakes and breads and more poundcakes. I just love them. Dense, moist and just the right balance of sweetness and vegetable. I eat them for breakfast, dessert… snack, really anytime I can find a reason to eat them. I give them away all the time. It’s great because most of these bread type recipes make two loaves. One for me, one for you. I took one over to my friend’s birthday party last night. The first loaf turned out pretty well. But I only have one bread pan (I should really cave and get another one). So after I made the first batch, I quickly took out that loaf and put the rest of the mixture in so it could bake. In true Natalie fashion, I was running late on a Friday night. Typical. The second loaf didn’t have time to finish baking, but I was already running late for the party, so I took it out, covered the pan in foil and stuck it in the toaster oven. This morning I woke up and the whole loaf had sunk. This makes for a sad Natalie. I thought, what the heck, I’m going to put this back in the oven and hope for the best. I figured it would just burn, but I didn’t have much to lose with a sunken loaf of pumpkin bread. Well, guess what!?! It started rise a little! Victory! The top got a little too brown and crunchy, but the middle rose up and the inside was still moist and delicious. I don’t recommend it as a first option, but it is in fact possible to revive a sunken loaf of bread. Holla atcha girl.

The whole wheat flour really gives this pumpkin bread a nice grit texture that you would not get with regular all-purpose flour. I adapted the recipe and didn’t make it quite as sweet. I love using pumpkin purée in recipes because it adds so much moisture. There is no need for butter or eggs. It also keeps the bread from drying out so quickly, so you have a few extra days of moist deliciousness.

This recipe is adapted from Joy the Baker

Makes 2 loaves

You’ll need:

3 1/2 cups whole wheat flour

2 cups brown sugar

1 1/3 vegetable oil

1 150z can of pure pumpkin purée

1/3 cup water

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon freshly grated nutmeg

1 teaspoon cinnamon

1 1/2 teaspoon allspice

OPTIONAL: 1 tablespoon powdered sugar for sprinkling

20121117-120525.jpg Whisk all of the dry ingredients together.

20121117-120559.jpg Whisk the pumpkin, oil and water together.

20121117-120639.jpg Combine and wet and dry ingredients. Make sure to scrape the bowl down and stir until there are no remaining flour bits.

Divide the mixture evenly between two bread pans. Bake for 1 hour at 350 degrees.

Let cool then sprinkle with powdered sugar.

This smells incredible while baking!

I think it goes great with a cup of coffee for breakfast. Just sayin’.


Southwestern Stuffed Acorn Squash

Y’all ready for a super healthy, super vegan, Friday recipe? Yea, I said healthy and Friday. It happens sometimes. Especially before a big holiday weekend, I like to load up on the good stuff.


This fall inspired vegan recipe was made with, get this, no oil or butter. Sounds super bland, huh? Well, it’s packed with flavor. I even invited over 3 taste testers just to be sure.

For this recipe, you’ll need:
1 acorn squash
1 small avocado
1 sweet potato
1 small jalapeño- seeded
1 can of black beans- rinsed
1/4 cup of chopped red onion
1/2 tablespoon cumin
1 tablespoon garlic powder

Yields 2 main dish servings or 4 side dish servings

Preheat oven to 350 degrees.

Start by slicing the acorn squash in half horizontally. I used the acorn squash as serving bowls. Too cute!

I used an ice cream scooper to take out the seeds and guts. If the acorn squash won’t sit up like a bowl on its own, slice off the bottom nub so that it will sit evenly.

Peel and dice the sweet potato into small pieces. About the size of cubed centimeters. Toss with 1/2 a tablespoon of garlic powder. Bake at 350 degrees for 30-45 minutes (depending on your oven) or until soft.

Meanwhile, rinse the can of black beans. Let them dry out a little.

While the potatoes are in the oven, prep the other veggies. Remove the seeds from the jalapeño and then mince the jalapeño. Dice the red onion and slice the avocado.

Once the sweet potatoes are finished, combine the potatoes, beans and veggies in a large mixing bowl with the remaining garlic powder and cumin. Then serve in the acorn squash bowls! Top with avocado slices. So delicious and easy!

I served the stuffed acorn squash with a side of red curry rice. Which is just regular white rice made according to the packaging. I made one cup of dry rice, which was enough for 4 small servings. I added 3/4 a tablespoon of red curry paste once the rice was finished cooking. Mix it well. You can add more or less red curry paste depending on your heat preference.

I think a sunny side up egg would be a great Santa Fe style addition to this dish.