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
- Preheat the oven to 180°C. Line a baking pan with parchment paper. I use a 20cm⌀ cake pan.
- In a large bowl, stir together the mashed pumpkin, non-dairy milk and syrup until well combined.
- In another bowl, stir together the baking soda, baking powder, salt, vanilla, cinnamon and flour.
- Mix the wet and dry together until just combined (over-mixing will yield a denser bread).
- Pour into the cake pan.
- 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
Recipe by The Bright Bird at https://www.thebrightbird.com/pumpkin-bread/