This is a fantastic loaf. We have made and eaten a lot of this lately. Jim usually grabs a few slices on his way out the door in the early morning. Eat it for dessert or with afternoon tea, it's everything one could hope for in a loaf, thus the name Everything Loaf. Another Joy the Baker gem, it is slightly sweet, and very moist. The combination of pecans, walnuts, pumpkin, spices, apple and cranberries is wonderful and wintery.
I love that this recipe makes two loaves so I can have one out for eating and one in the freezer. You could easily omit the nuts, if anyone is allergic to them or swap out dried for fresh cranberries.
Vegan Pumpkin Cranberry Apple Pecan Bread
2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 cups light brown sugar, packed
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 15-ounce can pumpkin puree, (2 Cups)
1 cup vegetable oil
1/3 cup maple syrup or honey
1/3 cup buttermilk
1 cup chopped pecans or walnuts plus 8 pecan halves for the top
1 heaping cup fresh or 1/2 C dried cranberries
1 medium Granny Smith apple, peeled and cored and cut into small pieces
Preheat oven to 350, grease 2 loaf pans.
In a large bowl mix together dry ingredients. In a 8 cup measuring cup (or med bowl) mix pumpkin, oil, maple and water.
Add wet to dry and told together with a rubber spatula.
Fold in nuts, cranberries and apple.
Divide between the 2 pans and line the top with pecan slices. (Sprinkle a little sugar and cinnamon on the top now if you want.)
Cook for 1- 1 1 /4 hours, until tester comes out clean.