It’s October which means we are all reaching for our favourite vegan pumpkin bread recipe. I developed this recipe for bakers everyone as not everyone has access to canned pumpkin puree and pre-mixed pumpkin spice. So you have two options with the pumpkin bread recipe depending on what’s available to you.
This recipe is very simple. It only uses one mixing bowl (and a jug) for the bread and it bakes in 55 minutes. No decoration required, just a lovely luscious pour of maple syrup and it’s ready to serve. It’s extra delicious if you reheat a slice and serve with maple syrup and ice-cream, it’s pure delight.
You can get creative with the recipe and add roasted nuts, pumpkin seeds or roasted pumpkin pieces to the top of the batter before you bake it to add some crunch.
How To Make Your Own Pumpkin Puree
It’s insanely easy. I buy butternut pumpkins as I’m located in New Zealand. Don’t tell anyone that these are actually a squash. I like these are they are sweet and nutty. If you in other parts of the world you might want to choose a sweet variety of pumpkin or ‘sugar pumpkins’.
There are 2 methods to make puree – roasting or boiling. Roasting does give a better flavour but I’m lazy so I boil as it’s quicker.
Boiling Method
- Clean and wash your pumpkin. Cut the skin from the outside of the pumpkin and then chop into one inch pieces and place into a large pot. Fill with water, covering the pumpkins and place onto a high heat. Boil until your pumpkin until it’s soft. I test this with a fork to make sure it pierces all the way through a pumpkin piece without force. It should take around 20 minutes.
- Remove the pot from the heat and carefully drain your pumpkin into a strainer. I use a fry pan flipper and use it to press down the pumpkin to push out any excess water. Pour into a blender and blend until smooth.
Roasting Method
- Preheat your oven to 200C / 390F.
- Clean and wash your pumpkin. Cut the skin from the outside of the pumpkin and chop into one inch pieces and place onto a baking paper lined baking sheet. Bake for 40 to 60 minutes or until your pumpkin is soft.
- Pour into a blender and blend until smooth. Transfer into an airtight container and keep in the fridge.
Vegan Pumpkin Bread Breakdown
| Skill: | Easy |
| Method: | Mixing in one bowl |
| Size: | 23 x 10cm |
| Serving: | 12 casual servings |
| Pairing: | Maple syrup / ice-cream |
| Sweetness: | Light |
| Profile: | Firm soft cake |
| Storage: | Airtight container in the fridge for 3-4 days & can freeze for 1 month |
| Bakers Tip: | Add another 1/4 cup of sugar if you would like a sweeter version |
Tips For Making This Vegan Pumpkin Bread
- Make sure your oven is heated to the correct temperature before baking, use an oven thermometer
- Use a vanilla bean paste for the best flavour
- Don’t be tempted to over mix your batter, it’s already very thick so be gentle when mixing
- Use a standard loaf cake tin for best results, I recommend USA Bakeware range
- Follow my rolling technique to ensure the cake won’t crack
Ingredient Substitutions
- swap brown sugar with raw sugar
- swap soy milk with coconut milk for a soy free version
- Swap pumpkin puree for sweet potato puree
Love pumpkin? Check out these vegan cake recipes…
Watch this video to see how I make my Vegan Pumpkin Bread
Easy Vegan Pumpkin Bread
- Total Time: 1 hour 5 minutes
- Yield: 12 serves 1x
- Diet: Vegan
Description
This is a very easy vegan pumpkin bread recipe. Serve with maple syrup.
Ingredients
- 220 g plain all-purpose flour (1 3/4 cups)
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 1/2 teaspoons pumpkin spice mix (or spice mix below)
- 115 g brown sugar, firmly packed (1/2 cup)
- 55 g caster sugar (1/4 cup)
- 125 ml plain soy milk (1/2 cup)
- 1 tablespoon white vinegar
- 250 g pumpkin puree (1 cup) see instructions above to make your own
- 80 ml vegetable oil (1/3 cup)
- 1 teaspoon vanilla bean paste
- Maple syrup to serve
PUMPKIN SPICE MIX
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
Instructions
- Preheat your conventional oven to 180°C/360°F and grease a standard loaf cake tin (23 x 10 x 10cm) and line with baking paper. Make sure the baking paper over lapped the cake tin. Set aside.
- In a large mixing bowl add all your dry ingredients and stir with a whisk to combine.
- in a large jug mix all your wet ingredients together and stir with a whisk to combine.
- Make a well in the middle of your dry ingredients and pour in your wet ingredients.
- Use a spatular to fold the wet ingredients into the dry until just combined.
- Pour into your loaf cake tin and bake for 50 to 55 minutes or until a skewer comes out almost clean with a few sticky crumbs. The top should be firm and spring back when touched.
- Allow the cake to cool in the cake tin for 10 minutes before using the overlapped baking paper as a sling to remove the cake from the tin.
- Drizzle with maple syrup and serve.
Equipment
Notes
See notes above for substitutions. Cup measurements are in Australian/New Zealand size.
- Prep Time: 10
- Cook Time: 55
- Category: Dessert
- Method: 1 bowl mixing
- Cuisine: Dessert
Keywords: vegan, pumkin, bread
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Yum!!
So yummy and so easy
★★★★★
Do you think using all purpose gf flour will work?
Maybe… you may need to experiment
So yummy!
★★★★★
Would love to make this over the weekend.
★★★★★
Delicious!
★★★★★