If there's one recipe I always crave when I start to see the leaves turn and the holiday season approach, it's pumpkin bread.
This yummy vegan pumpkin bread recipe is dense, moist, filled with cinnamon and crunchy walnuts and is the best pairing with a hot cup of coffee on a slow fall morning. It also makes a delicious addition to a brunch, it's perfect for Christmas morning breakfast and it makes a delicious vegan food gift, if you wrap it up with some parchment and twine, together with a delicious bag of specialty coffee and some preserves.
Pumpkin is such a handy helper when it comes to vegan baking, as it's one of those wonderful egg replacers, not to mention the fact that it's a great excuse to use up all that pumpkin that is in season this time of year.
We'll top it with lots of crunchy walnuts for a beautiful presentation and the most delicious texture that just screams holiday season.
Get ready to dump everything in a bowl, bake and eat! It's the perfect vegan one bowl dessert or breakfast staple.
Enjoy the video, printable recipe and written recipe below!
Yield: 1 loaf | Prep time: 20 minutes | Cook time: 40 minutes
- 2 cups pumpkin cubes (or 1 cup cooked pumpkin)
- 1/4 cup neutral tasting oil (like canola, sunflower, safflower etc)
- 3/4 cup soy milk (or another thick non-dairy milk)
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- 1/2 cup unsweetened applesauce
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 & 1/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup chopped walnuts
1. Pre-heat the oven to 400ºF (205ºC) and line a shallow baking sheet and a loaf pan with parchment paper.
2. If cooking the pumpkin from scratch, place the cubes on the shallow tray and roast them in the oven for 20-30 minutes until tender, while you measure out the rest of your ingredients.
3. Lower the oven to 350ºF (180ºC).
4. Once the pumpkin is tender, measure out the 1 cup of the cooked pumpkin and add it to a large bowl. Mash it well using a potato masher or a fork.
5. Add the oil, milk, vanilla, vinegar, applesauce and sugar and stir to combine.
6. Add the cinnamon, salt, baking powder, the all-purpose flour, the whole wheat flour and stir very gently to combine until you see no loose flour but without overmixing.
7. Fold in half of the chopped walnuts, reserving the rest for the top.
8. Pour the batter into the prepared loaf pan.
9. For decoration, add the remaining walnuts on top and press them into the batter lightly.
10. Bake in the oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean and the top is golden (if when checking the bread you see the walnuts browning too quickly while the inside is still raw, you can protect the top by covering the pan with foil and then removing it in the final minutes), let cool for it to continue to firm up, and enjoy!
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