We are in that time of year where there is pumpkin galore and we are all craving things with a cinnamon and nutmeg spice. So if you have lots of pumpkin kicking around, don’t just throw your pumpkin out, but puree it up and use it for baking and cooking delicious things!
I call this recipe “bread” in the same way banana bread is bread. It’s basically cake without frosting. But by calling it bread, it becomes completely socially acceptable to eat it for breakfast. A win win!
Vegan Pumpkin Bread
Ingredients:
1 cup of whole wheat flour
3/4 cup of white flour
1/2 cup of brown sugar
1/4 cup of coconut sugar
2 & 1/2 teaspoons of baking powder
1/4 teaspoon of sodium bicarb
1/4 teaspoon of salt
1 & 1/3 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of nutmeg
1/8 teaspoon of cloves
1 heaped cup of pureed pumpkin
1/2 cup of coconut milk
3 tablespoons of melted coconut oil
1 tablespoon of maple syrup
pumpkin seeds to top if desired
Instructions:
Preheat the oven to 180C. Grease your loaf tin.
In a large bowl, whisk together all the dry ingredients.
Then add in all the wet ingredients and mix well. Add a tablespoon more of coconut milk if your batter seems too thick.
Spread the batter into the loaf tin and sprinkle the top with your pumpkin seeds.
Bake for 50-60 minutes. (Mine baked for 50 minutes.)
Cool for at least 15 minutes before removing the bread from the tin. And then cool completely before slicing.
***If you were feeling extra decadent, you could add in a handful of dark chocolate chunks in to your pumpkin batter.***
Have you ever had vegan pumpkin bread? Would you give it a go?
If you enjoyed this post, you might also like:
Pumpkin Chocolate Chip Bread
Copycat Starbucks Pumpkin Scones
Pumpkin Chocolate Chip Nutella Swirl Muffins
Pumpkin Cheesecake
Pumpkin Swirl Brownies
Brown Butter Pumpkin Cake
Pumpkin Spice Cupcakes with Maple Frosting
Pumpkin Chocolate Chip Cake Drops
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