Diary of an ExSloth

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Vegan Cranberry Walnut Pumpkin Bread

20 October, 2015 by Giselle Rochford 42 Comments

Remember a couple weeks ago when I shared that roundup for fall-esque recipes that don’t contain pumpkin? Well the break from pumpkin was great, but it’s time for me to jump on the bandwagon once again. Starting with this Vegan Cranberry Walnut Pumpkin Bread. 

vegan cranberry walnut pumpkin bread via @ExSloth | ExSloth.com

Cranberry Walnut Pumpkin Bread #recipe #vegan #pumpkinweek2015

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This week I’m teaming up with a few blogger friends to bring you what we’re calling #pumpkinweek2015. Once we started throwing around the idea of a week filled with pumpkin recipes, I knew I had to make some sort of pumpkin bread. Sweet/quick breads are my one of my favourite things to make (and eat) EVER so I’m pretty surprised it took me this long to make one using pumpkin.

vegan cranberry walnut pumpkin bread via @ExSloth | ExSloth.com

I’ve been experimenting with vegan baking a lot recently, partly because I keep forgetting to buy eggs, and partly because I’ve been in the mood for a challenge. But, regardless of the reason, I was also excited to try making this pumpkin loaf vegan. The first attempt was pretty good, but it was a little too moist, since I went heavy on the fruit purees. So, despite being really tasty straight out of the oven, it didn’t hold up well overnight.

However, attempt number two at making this vegan cranberry walnut pumpkin bread was spot on. The pumpkin bread was subtly spiced, sweet without being overpowering and the perfect combination of cakey and moist. Basically everything you want in a sweet bread. The only ‘problem’ is now I want to try vegan versions of all the other bread and loaf recipes I’ve made in the past.

vegan cranberry walnut pumpkin bread via @ExSloth | ExSloth.com

Vegan Cranberry Walnut Pumpkin Bread

Vegan Cranberry Walnut Pumpkin Bread
 
Print
Prep time
10 mins
Cook time
50 mins
Total time
1 hour
 
This vegan cranberry walnut pumpkin is subtly spiced, free of refined sugars and the perfect combination of cakey and moist.
Author: GiselleR @ Diary of an ExSloth
Recipe type: Breakfast
Ingredients
  • 2 tbsp ground flax + 6 tbsp water
  • 1½ cups spelt flour*
  • 1 tsp baking soda
  • pinch of salt
  • 2 tsp pumpkin spice
  • ⅓ cup coconut oil, melted
  • ⅓ cup coconut sugar
  • 1 tsp vanilla
  • 1 tbsp apple cider vinegar
  • 3 tbsp almond milk
  • ½ cup applesauce
  • ½ cup pumpkin puree
  • ½ cup walnut pieces
  • ½ cup dried cranberries**
Instructions
  1. In a small bowl, mix together ground flax and water and let stand for about 5-10 minutes until a sticky egg like mixture forms
  2. Preheat oven to 350F and grease a loaf pan*** and set aside
  3. Add flour, baking soda, salt and pumpkin spice to a bowl and whisk thoroughly
  4. In a large bowl, beat together the flax egg and coconut sugar until well combined
  5. Stir in the vanilla, apple cider vinegar, almond milk, coconut oil, applesauce and pumpkin pure
  6. Pour the dry ingredients into the wet ingredients and fold together until just combined
  7. Gently fold in the walnut pieced and dried cranberries. Do not over mix the batter
  8. Pour the batter into the greased loaf pan and top with more walnut pieces and cranberries if desired
  9. Bake for 45-50 minutes or until a knife or skewer inserted into the centre comes out clean
  10. Allow to cool for 15 minutes in the pan before transferring to a wire rack
  11. Cool completely before slicing
Notes
*Can substitute for whole wheat flour
**I used sweetened dried cranberries, so if yours are unsweetened you may have to increase the amount of sugar to compensate for the tartness
***My loaf pan was 8½ x 4½ x 2½ but a slightly smaller one can work as well
3.5.3229

More about #PumpkinWeek2015 October 18-23

#pumpkinweek2015

Join 6 awesome bloggers as we share pumpkin recipes on our blogs and social media for one pumpkin-y week ending in a giant pumpkin recipe link-up on Friday!

Lovely co-hosts:

Amanda from Diary of a Semi-Health Nut | Instagram
Suzie from Suzlyfe | Instagram
Erin from Table For Seven | Instagram
Becky from Olives n Wine | Instagram
Katie from Talk Less, Say More | Instagram
Giselle from Diary of an ExSloth | Instagram

Want to join in the fun?

Simply tag your pumpkin recipes on Instagram with #pumpkinweek2015 and/or join in the link- up on Friday! We will each be picking our favourite posts from the hashtag to share on our blogsFriday, so be sure to check each of the co-hosts’ blogs. (Please note that participating means we can share your photos—with credit—on our blogs and social media.)

What about you?

  • Are you on the pumpkin bandwagon right now? Or are you over it already?
  • Have you ever made/had pumpkin bread? What did you think?

Share in the comments below!
signature 4_5_14

 

 

 

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This post was included in the following linkups:

More Hidden Veggie Muffins and Loaves:

Beet and Walnut Red Velvet Loaf via @ExSloth | ExSloth.com
This Ginger-Spiced Carrot bread is hearty, flavourful and has added no refined sugars. Perfect for Easter breakfast or brunch. via @ExSloth | ExSloth.com
Ginger-Spiced Carrot Bread
Maple Coconut Butternut Squash Bread via @ExSloth | ExSloth.com
Maple-Coconut Butternut Squash Bread

Follow GiselleR @ Diary of an ExSloth’s board :: Muffin + Bread Recipes :: on Pinterest.

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Filed Under: Breads & Muffins, Breakfast, Recipes

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Comments

  1. Debbie says

    20 October, 2015 at 2:45 am

    Wow! This looks so delicious! Adding apple cider vinegar to shopping list. 😉
    #vegannewbie
    Debbie recently posted…How To Lose Weight In A Healthy Way With Strength Training

    Reply
  2. Susie @ SuzLyfe says

    20 October, 2015 at 7:53 am

    This totally is a must make. So much deliciousness, and I am all about a quick bread!
    Susie @ SuzLyfe recently posted…Crusted Pumpkin French Toast with Vanilla Pumpkin Beer Syrup (Gluten Free)

    Reply
  3. Betsy says

    20 October, 2015 at 9:57 am

    Mmmm that looks so good!
    Betsy recently posted…Jump Rope Circuit Workout

    Reply
  4. Amanda @ Diary of a Semi-Health Nut says

    20 October, 2015 at 11:53 am

    Oh man this recipe screams fall!! Pumpkin and cranberry..drool.

    I am all about quick breads..ain’t nobody got time for bread to rise. 😉 That being said, I’m sure I will try making traditional bread someday…but until then..quick breads for the win!

    Yay for pumpkin week! So excited to have you! 🙂
    Amanda @ Diary of a Semi-Health Nut recently posted…Peanut Butter Oat Pumpkin Muffins with Streusel [GF]

    Reply
  5. Megan @ Skinny Fitalicious says

    20 October, 2015 at 1:35 pm

    This looks amazing Giselle! Appl cider vinegar is always a good baking secret that most don’t realize.
    Megan @ Skinny Fitalicious recently posted…Apple Peanut Butter Cookies With Flax & Chia {GF, Vegan, Low Cal}

    Reply
  6. Dani @ Dani California Cooks says

    20 October, 2015 at 2:24 pm

    This is absolutely beautiful! Just studded with cranberries and walnuts. Fall flavors at its best. Congrats on getting the vegan version down!
    Dani @ Dani California Cooks recently posted…Happy 1st Anniversary DCC + A $50 Giveaway to Whole Foods Market!

    Reply
  7. Rebecca @ Strength and Sunshine says

    20 October, 2015 at 4:14 pm

    Festive holiday goodess!!! Love love love sweet breads <3
    Rebecca @ Strength and Sunshine recently posted…What To Avoid With A Peanut Allergy

    Reply
  8. Ashley @ Fit Mitten Kitchen says

    20 October, 2015 at 8:11 pm

    Gieselle this looks incredibly good. Like, love it. Love the cranberries and walnuts in there too!
    Ashley @ Fit Mitten Kitchen recently posted…Whole Wheat Oatmeal Berry Cookies

    Reply
  9. Bethany says

    20 October, 2015 at 8:54 pm

    I love that this pumpkin loaf is generously studded with cranberries and walnuts!
    Bethany recently posted…Pumpkin Spice Sticky Bun Fudge {Paleo + Vegan!}

    Reply
  10. Becky @ Olives n Wine says

    21 October, 2015 at 7:40 am

    Holy moly this looks amazing! I am actually bookmarking this as I type (multitasking at its finest, LOL) so I can make this for Thanksgiving. Cranberries, pumpkin, apple, walnuts?! Perfect for the fall holiday!
    Becky @ Olives n Wine recently posted…Pumpkin – Nutella Bars #pumpkinweek2015

    Reply
  11. Jennifer Stewart says

    22 October, 2015 at 4:21 pm

    LOVE LOVE LOVE THIS! I am new to your blog and love the name! I could see me slathering it with my Amish butter (just a bit) and then making french toast too! Can’t wait to make this for the teachers at my kid’s school!
    Jennifer Stewart recently posted…The Perfect Halloween Appetizer #MummyDogs #MummyPups

    Reply
  12. Linda says

    23 October, 2015 at 8:53 pm

    I love making quick breads … especially in the Fall and your Vegan Cranberry Walnut Pumpkin bread has all of the flavors of Fall. Oh and I love that you used applesauce too. Bookmarking this to try soon.
    Linda recently posted…Homemade Pumpkin Spice Chai Latte

    Reply
  13. Regina says

    24 October, 2015 at 2:25 am

    This looks amazing! I love pumpkin bread. Together with walnuts and cranberries it looks just perfect for Fall.
    Regina recently posted…15 Quick & Easy Recipes for Homemade Takeout Favorites

    Reply
  14. Steph @ Steph in Thyme says

    24 October, 2015 at 8:18 pm

    What a stunning glorious cake! Thank you for sharing such a beautiful vegan recipe <3
    Steph @ Steph in Thyme recently posted…Gluten-Free Chocolate Coconut Cardamom Beet Pudding

    Reply
  15. Mark says

    25 October, 2015 at 3:17 am

    This looks nice and filling and healthy as well! I’m always looking for good pumpkin recipes. Thanks for sharing. Nice photo too.
    Mark recently posted…How to Make Authentic Five Spice Grilled Pork from Sapa

    Reply
  16. Krystal says

    26 October, 2015 at 11:21 am

    I am certainly NOT over pumpkin anything yet. This pumpkin bread looks absolutely delish will have to try it soon!

    Reply
  17. fabiola@notjustbaked says

    27 October, 2015 at 3:21 pm

    I am all about the texture of this bread and all that’s in it! Totally into all of it!
    fabiola@notjustbaked recently posted…Lattice Top Apple Pie

    Reply
  18. Levan @ Crazy Vegan Kitchen says

    29 October, 2015 at 7:26 am

    Crazy good photos!! VEGAN too! Walnut and pumpkin are a marriage made in Heaven. FIVE STARS!
    Levan @ Crazy Vegan Kitchen recently posted…Avocado and Sun-Dried Tomato Pesto Pasta

    Reply
  19. Sara @ Life's Little Sweets says

    30 October, 2015 at 12:54 pm

    This bread looks so nourishing, pinning to my pumpkin everything board!
    Sara @ Life’s Little Sweets recently posted…Library Kids Book Haul No. 1

    Reply
  20. Olivia @ Olivia's Cuisine says

    2 November, 2015 at 5:36 pm

    This is my dream come true! I made cranberry bread the other day too, but totally wanna try your vegan pumpkin version!

    Reply
  21. Angie@Angie's Recipes says

    8 November, 2015 at 5:14 am

    Cranberry, walnut and pumpkin…you have just combined all my favourites in one! Excellent!
    Angie@Angie’s Recipes recently posted…Pumpkin Soup with Kale Pesto

    Reply
  22. GiGi Eats says

    28 September, 2016 at 12:20 am

    This is pretty much the best bread to serve on Thanksgiving, EVER!
    GiGi Eats recently posted…Do You Have Your Seat Belt On? #HelloTahoe

    Reply
  23. Deryn @ Running on Real Food says

    14 November, 2016 at 12:04 am

    This looks so hearty and delicious! I’m still going pumpkin strong over here and these seems perfect to keep it going!! Thanks and great blog!

    Reply
  24. Arlene says

    12 February, 2017 at 9:51 pm

    Do you think it would work still with fresh or frozen cranberries

    Reply
    • Giselle Rochford says

      12 February, 2017 at 10:17 pm

      Hi Arlene, fresh or frozen cranberries should work just fine. But you may want to toss the frozen berries in a couple teaspoons of flour so they don’t turn the batter red when you fold them in!

      Reply
  25. Georgina says

    3 March, 2017 at 12:11 pm

    Hi! Can I replace the oil with more applesauce? 🙂

    Reply
    • Giselle Rochford says

      4 March, 2017 at 12:34 am

      Hey Georgina! Again, that’s not a sub I’ve tried but you should be able to replace about half the oil with applesauce. Any more than that and I think the texture would be quite different since there’s already so much applesauce in this recipe. If you really don’t want to bake with oil, I’d recommend checking out my recipe for butternut squash bread (https://www.exsloth.com/maple-coconut-butternut-squash-bread/) and using pumpkin puree instead of squash. You should be able to sub all the oil for applesauce in this one without changing the texture too much. Hope that helps and let me know how it works out for you!

      Reply
      • Georgina says

        4 March, 2017 at 2:11 am

        Thank you!

        Reply
  26. Amanda says

    9 December, 2017 at 9:21 am

    What do you use the coconut oil for? Greasing or adding to the recipe?

    Reply
    • Giselle Rochford says

      9 December, 2017 at 5:09 pm

      Hi Amanda, so sorry about that! The coconut oil goes in with the wet ingredients. Just updated the recipe with it now.

      Reply

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