Vegan Pumpkin Bread
Author:Easy, super moist and fluffy Vegan Pumpkin Bread with a sparkly sugar top and mix-ins of choice. I like dried cranberries and pumpkin seeds, but chocolate chips are great too!
Ingredients
- 1 x 15oz (425g) can pumpkin puree , (398ml can in Canada)
- ⅓ cup (80 ml) dairy-free milk
- ½ cup (120 ml) liquid oil , such as canola, vegetable, sunflower, or light olive
- 1 packed cup (200 grams) dark brown sugar (don't use any other type as the acidity is important)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ tsp nutmeg
- ¼ tsp cloves , (or use 1 teaspoon pumpkin pie spice instead of the nutmeg, cloves, and ginger - be sure to still add the cinnamon)
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon vanilla extract
- 2¼ cup (281 grams) all-purpose flour , (plain in the UK) or the same weight (not volume) of spelt or 1 for 1 GF all-purpose baking flour with xanthan gum
- 3 teaspoons baking powder
- ½ teaspoon baking soda , (bicarb in the UK)
- granulated sugar for sprinkling over the top
MIX-INS
- ½ packed cup (75 grams) dried cranberries
- ½ cup (75 grams) pumpkin seeds , or use a similar amount (about 1 cup) of any other mix-ins such as nuts, seeds, chocolate chips.
INSTRUCTIONS
- Preheat oven to 350°F and lightly grease a 9 x 5-inch loaf pan. Lay a strip of baking parchment down the length of the pan with some overhang at each end to make the loaf easier to remove when cooked.
- To a large mixing bowl, add the pumpkin puree, milk, oil, sugar, cinnamon, ginger, nutmeg, cloves, salt, pepper, and vanilla. Stir to combine.
- Add the flour to the bowl, then sprinkle the baking powder and baking soda over the top. Stir to combine, being careful not to overmix.
- Add the mix-ins (reserving a few to decorate the top) and fold through gently.
- Spoon the batter into the prepared pan, smooth the top with a spatula so it's level, then decorate with the reserved mix-ins and a generous sprinkle of coarse sugar.
- Bake for 65 to 70 minutes or until golden and crusty, starting to come away from the sides of the pan, and a skewer or toothpick inserted into the center comes out clean. If using a black/dark pan, it might be ready a few minutes earlier.
- Leave in the pan for 5 minutes, then lift out using the parchment paper as handles. Place on a wire rack, peel off the paper, and allow to cool completely.
NOTES
Cover and store leftover pumpkin bread at room temperature for 3 to 4 days, or in the fridge for up to a week. It can also be wrapped well and frozen for up to 3 months.
NUTRITION
Serving: 1slice | Calories: 365kcal | Carbohydrates: 53g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Sodium: 184mg | Potassium: 344mg | Fiber: 3g | Sugar: 27g | Vitamin A: 6634IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 3mg
