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