Weekend Baking: Vegan Pumpkin Bread

This quick-bread, made from scratch by our bakers is spicy, flavorful and contains no animal products. That's right vegan friends of ours- this bread was made with you in mind. Pumpkin offers a ton of moistness on its own and with a bit of oil, you won't even miss the eggs and butter used in traditional sweet bread recipes. You can easily double the recipe and freeze one for later, but odds are you'll just want to have two loaves on hand because it's so tasty.

To make this pumpkin bread you will need:

1 cup all-purpose flour
3/4 cup whole wheat flour
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
1 cup pumpkin puree
1/2 cup safflower oil
2 tablespoons maple syrup
3 tablespoons water
1/2 cup pepitas (pumpkin seeds)

Preheat oven to 350 degrees. Grease and flour a loaf pan. In a large bowl whisk together the flours, sugar, baking soda, baking powder and spices. In a separate bowl whisk together the pumpkin, oil, maple syrup and water. Add the wet ingredients to bowl of dry ingredients and stir to combine. Stir in pepitas until well incorporated. Pour batter into prepared loaf pan. Sprinkle some more pepitas on top. Bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Let cool for about 15 minutes before removing bread from the pan. Let it finish cooling on a cooling rack.