This scrumptious pumpkin vegan bread recipe is my fall/winter-time favorite! It’s moist and hearty, with a comforting sweet flavor!
The pumpkin season has started for good! For me that is one of many reasons why I love Autumn!. There is so many things you can with those pumpkins including sweet recipes. I am curious what your favorite ways to use this tasty autumn vegetable are ?
And what an autumn we have! For a week it was over 20C, the sun, gold, red leaves and we made short walks, picnics, trips. However, It’s been much colder in the evening since yesterday and you can definetelly take out your jackets and wrap yourself in a shawl. But that is also quite nice. In addition to the lovelly weather outside I bring you pumpkin bread recipe to the table! I like this autumn…. 😁
In bread like this, I always use my leftover baked squash and even replace it with a baked sweet potato if I don’t have any on hand! Let me tell you it tastes even better when toasted, topped with yogurt and apple sauce YUM! And if you fell fancy you van even throw in some raisins or nuts.
Ingredients you need to make this pumpkin vegan bread:
oat flour – if you don’t have oat flour on hand just blend oats in the high speed blender.
pumpkin – use any leftover squash you have. I often use leftover sweet potato!
apple puree – adds beautiful flavour and it reduces the amount of oil used.
maple syrup – use any other liquid sweetner if you want.
oil – I don’t mind the flavor if my oil in this bread.If you olive oil is too strong use neutral tasting one like rapseed or safflower.
plant milk – use any milk you have on hand.
Now go ahead and just bake yourself this scrumptious bread !
Pumpkin vegan bread
Ingredients
- 2 cups wholespelt flour
- 1 cup cooked squash
- ½ cup apple puree
- ¼ cup maple syrup
- ¼ cup extra virging olive oil
- 4 tbl plant milk
- 1 tbl baking powder
- 1 tsp cinamon powder
- ¼ tsp salt
Instructions
- Mix all the dry ingredients first including spices.
- In seperate bowl combine all the wet ingredients.
- Add the wet mixture to dry ingredients and fold through till no flour is visible but try not to over mix it.
- Preheat the oven to 180°c.
- Pour the batter into prepared loaf tin ( i lined mine with parchement papaer).
- Bake in the oven for 45 min cover with aluminum foil so the top wont burn before the cake is fully cooked.
- ENJOY
💡 Fun facts about pumpkins:
- Yellow-orange flowers that bloom on the pumpkin vine are edible.
- The heaviest pumpkin on record weighed more than 2,000 pounds!
- People of Ireland traditionally carved turnips to ward off evil spirits. When the Irish immigrated to the US, they found that it was a lot easier to carve pumpkins. Thus, the tradition of carving pumpkins began!
