Indulge in the warm and comforting flavors of fall with our delightful Pumpkin Bread recipe. Made from scratch using homemade pumpkin puree, this moist and aromatic bread is the perfect treat for those cozy autumn days. With a balance of sweetness and spices, it’s a delicious way to enjoy the season’s bounty.
This Recipe is free from :
- Wheat
- Peanuts
- tree nuts
- dairy
- casein
- soy
- egg
- sesame
- fish
- shellfish
Ingredients For Vegan Pumpkin Bread
Pumpkin Puree –
- Small Pie Pumpkin – 1
Pumpkin Bread –
- Pumpkin puree – 1 cup
- Plain flour – 1 + ½ cup
- Vegetable oil – ¾ cup
- Non-dairy milk – ⅓ cup
- white sugar – 1/2 cup
- brown sugar – 1/2 cup
- baking powder – 2 Tsp
- baking soda – 1 Tsp
- Cinnamon powder – 2 Tsp
- Nutmeg powder – 1 Tsp
- vanilla extract – 1 Tsp
Method –
- Pumpkin Puree – Half the pumpkin. Deseed the pumpkin. Preheat the oven at 150 fahrenheit . Bake the pumpkin for 30-35 minutes. Let the pumpkin cool down a bit. Remove the skin apart. Blend the pumpkin into a smooth puree.
- Pumpkin Bread – Add the Dry Ingredients – plain flour , baking powder , baking soda , cinnamon powder , nutmeg powder and mix well.
- Grind the white sugar and brown sugar to powder.
- Add both sugars and vegetable oil , non-dairy milk and pumpkin puree and mix well. Add the dry ingredients and mix well. Whisk it all together for a minute , add vanilla extract and mix well.
- Grease a 9 inch bread pan with oil and dust with flour. Alternatively line it with parchment paper. Pour the mixture in the pan. Preheat the oven at 350 deg Fahrenheit. Bake the bread for 40-45 minutes , until a skewer comes out clean.
