1 Bowl Vegan Pumpkin Bread

reading time: 3 min

http://be-alice.blogspot.com/2016/10/1-bowl-vegan-pumpkin-bread.html



Fall means it's officially pumpkin season, and that makes this girl happy dance. Carved pumpkins; pumpkin spice lattes; pumpkin pies; pumpkin soups; and, of course, pumpkin bread.

I have to admit, this was my first time making pumpkin bread (I'm not American though, so I might be forgiven for this felony), but it turned out really nice

This recipe uses yeast, so you could say it's a German-American hybrid, lol. It's definitely a yummy recipe, and an easy one to make, too — just a bit of mixing and stirring, pop it in the oven, and, in about half an hour, you'll have a house smelling of sweet autumn spices and a scrumptious pumpkin loaf


VEGAN PUMPKIN BREAD

Preparation time: 40 mins (+ 45 mins to rise)
Main ingredients: pumpkin, flour, oil
difficulty level: easy
makes: 1 loaf
suitable for: vegan, lactose-free, wheat-free, soy-free

Ingredients

Dry
2 3/4 cups (400g) flour - I use wholegrain spelt flour
2 tbsp (9g) dry yeast
70g sugar
pinch of salt
2 tsp ground cinnamon
1 tsp ground ginger (or a fresh thumb-sized piece)
1/2 tsp ground nutmeg 

Wet
1 1/2 cups (300g) pumpkin purée
3 tbsp (50ml) plant-based milk such as soy milk or almond milk
7 tbsp sunflower oil
1 tbsp blackstrap molasses
1 tbsp maple syrup

Instructions

Get a large mixing bowl and sieve your flour into the bowl. Add the dry ingredients, mix, then add the wet ingredients. (American recipes usually call for canned pumpkin purée, but since I live in Germany, I simply cooked and puréed my Hokkaido pumpkin beforehand.)

Knead well, using a hand mixer or your clean hands. The batter should feel soft and slightly oily/moist

Cover the bowl with a clean kitchen towel and leave to rise in a warm place for 45 minutes.

Read a book, watch a TV series, then return to your batter. It should have doubled in size by now, and already smell delicious

Preheat your oven to 180°C / 350°F.

Drop the batter into a lightly greased loaf pan. Even it out. Bake for about 30 minutes or until the pumpkin bread looks golden brown and a toothpick from the centre comes out clean.

Cool for 15 minutes then remove from the pan. Allow to cool completely on a cooling rack. Serve with a hot chocolate or a hot pumpkin spice latte - I love to slather mine with nut butter or my homemade Nutella spread. Yum! :)


TIPS:
- Add nuts of choice, dried fruit, cranberries or chocolate chips to the batter. 
- Top your bread with nuts, pumpkin seeds or chocolate chips.
- For an oil-free version, replace the oil with 7 tbsp of pumpkin purée.
- Use puréed butternut squash or sweet potato for variation.
- I you don't have a loaf pan, cut the recipe in half and make a batch of pumpkin muffins instead.
- For a moister pumpkin bread, use this banana bread recipe and replace the bananas with 2 1/2 - 3 cups pumpkin purée!

Since I'm all knew to this whole pumpkin bread business - how do you prepare yours? And what to serve with or on it? Let me know! 



Maisy



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