Homemade Vegan Pumpkin Bread is a favourite fall recipe packed with delicious spices, juicy chewy cranberries & crunchy pumpkin seeds. Such an easy quick-bread perfect for breakfasts or snacks!
PREP TIME: 10 minutesminutes
COOK TIME: 55 minutesminutes
TOTAL TIME: 1 hourhour5 minutesminutes
Servings: 10slices
Ingredients
Dry ingredients
1 ¾ cup (240grams)flour, all-purpose (plain in the UK), spelt, wholewheat or 1 for 1 GF all-purpose baking flour
¾ cup (150grams)sugar, coconut, brown sugar, cane or white
1teaspoonbaking soda, (bicarbonate of soda in the UK)
⅔ packed cup (100grams)dried cranberries, or other mix-ins of choice
½ cup (75grams)pumpkin seeds, or other mix-ins of choice
Wet ingredients
1 slightly heaping cup (260 grams)pumpkin puree, NOT pumpkin pie filling!
½ cup (120ml)unsweetened plant-based milk
INSTRUCTIONS
Preheat oven to 350°F and lightly grease an 8.5 x 4.5inch or 9 x 5inch loaf pan. 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 large bowl and stir to combine.
Add the pumpkin puree and milk to another bowl or a jug and mix them together.
Add the wet ingredients to the dry and mix until just combined. It is a stiff batter so do not be concerned.
Spoon the batter into the prepared tin and smooth the top with a spatula so it's level.
Bake for about 55 minutes or until golden and starting to come away from the sides of the pan. Test it by inserting a skewer, toothpick or sharp knife into the centre. If it comes out clean it's done. If not give it a few more minutes.
Remove from the tin immediately and cool on a wire rack.
NOTES
Storage & freezing - Once cooled completely store your vegan pumpkin bread either well wrapped or in an airtight container for 4 to 5 days. You can also wrap it well and freeze it for up to 3 months.