This healthy Vegan Pumpkin Bread is made with wholewheat flour & is completely oil-free. It is heartily stuffed with juicy chewy cranberries & crunchy pumpkin seeds & is perfect for breakfast or snacking!
Pumpkin in March? I hope that’s ok? It’s a bit late to be asking now because this Vegan Pumpkin Bread with Cranberries & Pumpkin Seeds is here. It really didn’t feel like waiting until October and we all need some pumpkin in our lives this Spring.😉
I ♡ pumpkin and have had a stash of it waiting to be used since fall when I bombarded you with pumpkin recipes such as these amazingly delicious Pumpkin Orange Donuts and this oh so …….I have mind block and can’t think of the word. Don’t you hate it when that happens. We’ll go with divine….divine Pumpkin Caramel Sauce.
I had a pumpkin craving so made this Vegan Pumpkin Bread a few months ago. I then made it again and again because we were enjoying it so much and now it’s here because you folks deserve to be enjoying it too. Plus pumpkin is super good for you and shouldn’t just be restricted to a few weeks around Halloween.
This Vegan Pumpkin Bread with Cranberries & Pumpkin Seeds is perfect for when you really want cake but are trying to be healthy……That’s like all the time if you’re anything like me. 😉
It is not light and fluffy like some pumpkin breads, more dense and very slightly chewy. Almost like a cross between proper bread (as in the yeasty sandwich kind) and a cake. It is just sweet enough without being ‘cake sweet’ and this sweetness is enhanced by the lovely juicy, chewy dried cranberries. For a bit of added crunch and more nutrition the pumpkin seeds works beautifully.
HOW TO MAKE MY VEGAN PUMPKIN BREAD WITH CRANBERRIES & PUMPKIN SEEDS
It’s so easy to make. All you need is a loaf pan, a mixing bowl, a small bowl or jug and a spoon/spatula. Then:
- Add all of the dry ingredients to one bowl
- Add the two wet ingredients to another and stir
- Pour the wet into the dry and mix
- Spoon into the pan and bake
You can also make it in a stand mixer if you prefer. I trialled it by hand and in a mixer as I am still crushing on the new Kitchen Aid my lovely hubby brought me for Christmas. Any excuse to use it is a good thing! ♡ If you do use a stand mixer be sure you don’t over-mix. The flour should be just combined so there are no dry spots.
Now, one word of warning. When you mix this together it will be very stiff. It is not like a cake batter. It’s more like a dough. It takes a bit of elbow grease to mix it all up. Just sayin’ so you know and don’t get all weirded out and pour in a gallon of liquid to remedy it or something! 😂
If you give this Vegan Pumpkin Bread a try I would love to see your pics on Instagram. Just tag me with #avirtualvegan. I check my hashtag regularly!
Vegan Pumpkin Bread with Cranberries & Pumpkin Seeds
- 1 ¾ cup | 240g wholewheat flour spelt flour works too
- ¾ cup | 110g coconut sugar any granulated sugar will work but the browner kinds are nicer flavour wise in this recipe
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ground all spice if you don't have all spice use an extra ½ teaspoon cinnamon with ½ teaspoon ground cloves and a big pinch of nutmeg or just sub the all spice for pumpkin pie spice
- ⅔ packed cup | 100g dried cranberries
- ½ cup | 75g pumpkin seeds
- 1 slightly heaping cup | 260g pumpkin puree - Pureed orange sweet potato works well too not pumpkin pie filling
- ½ cup plant-based milk
- Preheat oven to 350°F and lightly grease a 1lb loaf tin ( mine measures 8.5 x 4.5 x 2.75 inches). If there is a chance your tin will stick lay a strip of baking parchment down the length of the pan with some overhang each side to make it easier to remove when cooked)
- Add all of the dry ingredients to a bowl and stir to combine.
- Add the pumpkin puree and milk to another bowl or a jug and stir together.
- Add the wet ingredients to the dry and mix until just combined. It is a very stiff batter, almost like a dough so do not be concerned. It will come together with a bit of elbow grease!
- Spoon the batter into the prepared tin and smooth out so it's even.
- Bake for 55 minutes then check it. It might need an extra 5 minutes or so. Insert a tooth pick or a skewer and if it comes out clean it's ready.
- Remove from the tin immediately and cool on a cooling rack.
- Leave it to cool completely before cutting.
Serve the loaf as it is or with butter or nut butter.
Store in a sealed container for up to 4 days. Freezes well.