VEGAN PUMPKIN BREAD (dairy-free)
The best Vegan Pumpkin Bread ever with its incredibly moist and flavorful taste! Only using some simple wholesome ingredients - the cake would win both your kids’ and other grown-ups’ love!
Ingredients
- 2 cup whole wheat flour , (240gr)
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp ground cloves
- ¾ cup melted vegan butter , (100gr)
- ⅓ cup unsweetened almond milk , (80ml)
- ½ cup coconut sugar , (150gr)
- 1 tsp vanilla extract , (optional)
- 400 gr fresh pumpkin
- ½ cup chopped walnuts , (50gr)
- 2 tbsp pumpkin seeds
Instructions
- Preheat oven to 350 Fahrenheit (or 180 Celsius)
- Make Boiled Pumpkin Puree: Clean and chop pumpkin into 1-2 inch size pieces, place in a small pot, cover with ½ cup water, and bring to a boil, continue on a low boil until tender. Drain and place in a medium bowl, then mash the boiled pumpkin with a fork or a blender.(if you want to make Roasted Pumpkin Puree, watch here)
- In a medium bowl, combine whole wheat flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, and nutmeg.
- In a large bowl, combine melted vegan butter, coconut sugar, unsweetened almond milk, and vanilla extract. Whisk together and then add the boiled pumpkin puree. Mix well.
- Pour the dry ingredients into the wet and stir until everything is just combined and you have a nice thick batter.
- Add chopped walnuts to the batter and mix until evenly distributed.
- Grease a 9-inch loaf pan with coconut oil, vegan butter, or cooking spray.
- Transfer batter into the prepared loaf pan and top with pumpkin seeds (if desired!).
- Bake for 50 to 60 minutes or until set through and a toothpick comes out clean. Let cool on a wire rack.
- Cut, serve, and enjoy!
Watch How to do it
Zoe's Notes
- Don’t overmix the batter. Overmixing may result in a loaf is inflated, does not rise well, and may become gummy
- All ingredients should be used at room temperature for best results. Room temperature ingredients will make a fluffier pumpkin bread loaf. Cold ingredients don't incorporate as well as when they are at room temp.
- Don't let your loaf remain in the pan while cooling. It may result in a soggy bottom and gummy in the center. Remove loaf from the pan after 10 minutes and let it cool on the wire rack.
- It’s served well with greek yogurt and fruit, or simply with a glass of milk or cup of coffee.
- Storage: Keep well around 3 days at room temperature, up to a week in the fridge, and 3 months frozen.