why make this recipe
Vegan Pumpkin Bread is a delightful treat that perfectly captures the essence of fall. It’s moist, flavorful, and filled with the warm spices that you love. This recipe is not only easy to make, but it is also a healthier alternative to traditional pumpkin bread. With no eggs or dairy, it’s suitable for everyone, including those following a vegan lifestyle. Plus, it makes your home smell amazing while baking!
how to make Vegan Pumpkin Bread
Ingredients:
- 280 g (2 1/4 cups) plain (all-purpose) flour
- 135 g (3/4 cup) light brown soft sugar
- 100 g (1/2 cup) caster sugar
- 2 1/4 tsp baking powder
- 3/4 tsp bicarbonate of soda (baking soda)
- 2 1/2 tsp pumpkin spice or mixed spice (or use 1 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp allspice and 1/8 tsp cloves)
- 1/2 tsp salt
- 320 g (1 1/3 cups) tinned pumpkin puree (NOT pumpkin pie filling)
- 120 ml (1/2 cup) sunflower oil (or another flavourless oil)
- 100 ml (1/3 cup + 1 Tbsp + 1 tsp) unsweetened non-dairy milk (I used oat)
- 1 tsp cider vinegar or white wine vinegar
- 1 tsp vanilla extract
- A handful of pumpkin seeds (pepitas) to decorate (optional)
Directions:
Preheat the oven to 180°C/350°F/gas mark 4. Grease a loaf tin (about 11.5 x 21.5 cm / 4.5 x 8.5 in) and line it with a strip of baking parchment that comes slightly above the sides. This will help you lift the bread out later.
In a large bowl, whisk together the plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice, and salt.
Add the pumpkin puree, sunflower oil, non-dairy milk, vinegar, and vanilla extract to the bowl. Gently whisk until no dry lumps remain, but don’t over-mix the batter.
Pour the batter into the prepared loaf tin and level it out. if desired, scatter pumpkin seeds on top. Bake in the oven for about 60-75 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
If the top starts to darken too quickly, loosely cover it with aluminum foil for the last 20 minutes of baking.
Allow the bread to cool in the tin for about 10 minutes before carefully lifting it out onto a wire rack. Let it cool completely before slicing. Store any leftovers in an airtight container for up to five days.
how to serve Vegan Pumpkin Bread
Vegan Pumpkin Bread is delicious on its own, but you can elevate its taste by spreading a little vegan butter or nut butter on top. It pairs wonderfully with a warm cup of tea or coffee, making it a perfect breakfast or snack option. You can also serve it with a side of fresh fruit for a more balanced meal.
how to store Vegan Pumpkin Bread
To keep your Vegan Pumpkin Bread fresh, store it in an airtight container at room temperature for up to five days. If you want to keep it for a longer time, you can wrap it tightly in plastic wrap and freeze it. Just thaw it at room temperature when you’re ready to enjoy it.
tips to make Vegan Pumpkin Bread
- Ensure your ingredients are at room temperature before mixing for the best texture.
- Don’t over-mix the batter; it can make the bread dense.
- Feel free to add nuts, raisins, or dried cranberries to give your bread an extra kick of flavor and texture.
- Experiment with different spices if you want to customize the flavor to your liking!
variation (if any)
You can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. You can also add chocolate chips for a delicious twist. If you like a bit of crunch, throw in some chopped nuts like walnuts or pecans.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can! Simply roast or steam the pumpkin until soft, then blend it until smooth. Make sure to measure out 320 g for the recipe.
How do I know when the bread is baked?
Insert a skewer or toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, your bread is done.
Can I make this bread nut-free?
Yes! Just make sure to use a nut-free oil and avoid adding nuts as mix-ins. Use sunflower or canola oil instead.
Enjoy baking your Vegan Pumpkin Bread!