I realized this pumpkin bread recipe is vegan when Noah and I were making a batch together last month; he was excited because vegan = he gets to eat the batter or dough (no raw eggs). This is a moist, rich, totally delicious breakfast or snack. It smells wonderful baking and reminds me of my grandma Mary Frances’s house.
Grandma’s recipe makes four loaves, which you will eat surprisingly quickly. Or you can halve or even quarter it.
4 cups sugar
4 cups pumpkin (roasted and mashed–this is really easy, I swear–or canned)
1 cup canola or safflower oil
1 teaspoon vanilla
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon ground cloves or allspice
2 teaspoons cinnamon
1 cup chopped walnuts
1 cup chopped dates
1 teaspoon salt
Preheat oven to 350 degrees. Grease and flour 4 loaf pans (or, as Grandma always did, 4 one-pound coffee cans).
In a large bowl, mix sugar, pumpkin, oil, and vanilla. In another large bowl, mix dry ingredients; then stir in dates and nuts. Mix the dry mixture into the wet mixture.
Divide batter amongst the pans. Bake for an hour or longer, until a toothpick comes out clean. Once it cools enough to make this reasonable, cover with plastic wrap and allow to sit in the pans overnight.
You can eat the bread plain, or toasted plain or with butter, or (my personal favorite) toasted and spread with cream cheese. It also freezes really well. And it’s a nice holiday gift!