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.
- 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.
- 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
|Method:||Mixing in one bowl|
|Size:||23 x 10cm|
|Serving:||12 casual servings|
|Pairing:||Maple syrup / ice-cream|
|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
- 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 BreadPrint
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