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PUMPKIN BREAD

14.11.2018 / By Sonia Raga / Published in SWEET TREATS

 

This pumpkin bread is a crowd pleaser and will make the perfect addition to the upcoming Christmas holidays.

 

pumpkin bread on white plate

 

This pumpkin bread is an amazing way to use up leftover pumpkin.We are using whole wheat flour, unrefined sugar and soy milk. Super easy ingredients that are probably in your pantry! Perfect as an occasional treat  or to bring it to family gatherings.

 

pumpkin bread on white plate

 

holding a piece of pumpkin bread

 

If you’re serving this pumpkin bread as a dessert, consider serving it warm alongside a few scoops of vegan ice cream or banana ice cream and drizzle it with some chocolate syrup, maple syrup and/or almond butter. Yeah, doing that we are taking it to the next level!

 

pumpkin bread on white plate

 

PUMPKIN BREAD

Prep

Cook

Total

Yield 20cm cake pan

This pumpkin bread is a crowd pleaser and will make the perfect addition to the upcoming Christmas holidays. Made with whole wheat flour and unrefined sugar, it's a healthier version than store bought pumpkin bread! Vegan, nut-free, soy-free and oil-free.

Ingredients

Dry ingredients:

  • 250 grams whole wheat flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon vanilla powder
  • 1/4 teaspoon cinnamon
  • Pinch of salt

Wet ingredients:

  • 1 cup (235 ml) mashed pumpkin
  • 1/2 cup (approx.115 ml) maple syrup (agave or rice syrup work too)
  • 1 cup (235 ml) non-dairy milk

Instructions

  1. Preheat the oven to 180°C. Line a baking pan with parchment paper. I use a 20cm⌀ cake pan.
  2. In a large bowl, stir together the mashed pumpkin, non-dairy milk and syrup until well combined.
  3. In another bowl, stir together the baking soda, baking powder, salt, vanilla, cinnamon and flour.
  4. Mix the wet and dry together until just combined (over-mixing will yield a denser bread).
  5. Pour into the cake pan.
  6. Bake for 60 minutes at 180ºC on the lower rack of the oven. I recommend covering the top with tin foil to avoid the top of the bread from baking faster than the rest.

Notes

  • Optional: drizzle with almond butter and/or syrup before serving.
  • Best eaten within 2-3 days.
  • Store in an airtight container in the fridge.
  • You can microwave a piece for a few seconds before enjoying.
  • If not eaten within 2-3 days, tightly wrap each piece individually and freeze.

 

Courses Sweet Treats

Cuisine oil-free, nut-free, soy-free

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