Vegan pumpkin bread

I'm about to say something crazy. This vegan pumpkin bread is the Chuck Norris of pumpkin breads. Yeah, it's that good. The addition of pumpkin makes it super moist, and the walnut/cranberry combination is dy-no-mite. I've been making this bread for years now, and it's stood staunchly by my side, at cello lessons, soirees, potlucks, through thick and thin. I do have to admit that once I made it and doubled the oil by accident... but that was my fault, it was not the bread's fault. It's warm spices are perfect for this cold weather. It just hits the spot, plain and simple.
Pros:
- It freezes well, and since it yields two loaves, you can put one in the freezer for later.
- It makes your home smell great.

- It's a simple two bowl affair. Wet ingredients in one bowl, dry in the other, then combine bowls and mix. 

* I often don't have maple syrup around the house, and I've consistently left it out (not replacing it with more sugar) and it tastes wonderful. I've sometimes put maple syrup in and not granulated sugar, which has also been equally delicious. 

Cons: it requires money... although not much : ). Imagine if you went to Starbucks and spent a few dollars on one slice, versus using potentially all pantry ingredients (especially if you omit the maple syrup).

adapted from www.joythebaker.com
Ingredients:
makes two loaf pans

2 cups all-purpose flour
1 1/2 cups white whole wheat flour (
2 cups light brown sugar, packed
1/3 cups granulated sugar
2 tsp baking soda
1 tsp 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, or just under two cups
1 cup vegetable oil
1/3 cup maple syrup
1/3 cup water
1 cup chopped walnuts

optional:
1/2 cup chopped chocolate, sprinkled with flour
1/2 cup cranberries

Directions:
preheat to 350 F, and grease and flour two loaf pans (8x4x2). In one large bowl whisk to combine the flour, light brown and granulated sugar, baking soda, baking powder, salt, and spices. In another large bowl, mix to combine the pumpkin puree, vegetable oil, maple syrup, and water. Add the wet ingredients to the dry, and loosely mix together. Now you can add any mix-ins, like chopped walnuts and cranberries, or chocolate chips. TIP- if adding chocolate or walnuts, it helps to dust them in flour before adding them. This will keep them from sinking to the bottom of the pan. Mix until everything is just combined, then evenly distribute in the pans.
Bake in middle rack for about one hour to one hour and fifteen minutes, or until a inserted fork or toothpick comes out clean. Let rest on a cookie rack until warm, then release onto a serving dish. You run a butter knife around the edges of the pan/bread to ensure that it's not sticking. It's great served warm by itself, or with peanut butter smeared on it and chocolate chips sprinkled over it... guilty as charged.