Description
This is a very easy vegan pumpkin bread recipe. Serve with maple syrup.
Ingredients
Scale
- 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
