Perfect pumpkin bread

By Wendy Andresen | Oct 10, 2018
Photo by: Wendy Andresen

Listen up, all you pumpkin spice lovers. Here’s the stuff that will make your whole house smell warm and cozy and fall-like. It’s a cinch to stir it together in no time at all, and the only problem with it is that it seems to disappear too fast. Luckily, it’s pretty healthy stuff. It freezes well also, if you can resist eating it all at once.


1 1/2 cups white whole wheat flour

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/2 cup non-dairy milk

1 tsp. cider vinegar

3/4 cup brown sugar, packed

1 cup pure pumpkin puree (canned or fresh)

1/3 cup canola oil

1 1/2 tsp. vanilla

1/2 cup chopped toasted pecans and/or walnuts

1/2 cup raisins or dried cranberries


1. In a measuring cup, stir together non-dairy milk and vinegar. Let stand while you prepare the rest of the ingredients.

2. In a large bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, ginger and cloves.

3. In a medium bowl, whisk together non-dairy milk mixture, pumpkin, sugar, oil and vanilla until well blended.

4. Mix the liquid ingredients together with the dry ingredients and use a spoon or spatula to stir in the nuts and raisins.

5. Spray an 8-by-4-inch loaf pan with nonstick cooking spray and spread the batter evenly in the pan.

6. Bake at 350 degrees for 55 to 65 minutes or until browned and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack.

I was short on brown sugar, so I used 1/2 cup brown sugar and 1/4 cup date sugar. It turned out just dandy.

Comments (2)
Posted by: Dagney C. Ernest | Oct 17, 2018 17:46

yes, Wendy's recipes are vegan

Posted by: Jeanne Short | Oct 11, 2018 10:08

Is this a Vegan recipe? No eggs and non-dairy milk?

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