A quick pumpkin bread recipe for your breakfast!
This recipe for pumpkin bread follows a classic recipe with a couple of adjustments. In general any sweet bread or plum cake type of dessert is easy to veganize. The main things to change are the butter and eggs. I went for some vegan butter but you could use some coconut oil in solid form. Using solid fat instead of liquid oil helps with the texture of the cake. For the egg substitute my go-to is always ground flax seeds. There are many other alternatives to keep the batter together but the flax-egg always worked for me so I keep using it. Let’s start!
- 1 cup of flour (I used multigrain flour)
- 1/2 tsp of salt
- 1 tsp of baking soda
- 1 tsp of baking powder
- 1 tsp of nutmeg
- 1 tsp of cinnamon
- 1 tsp of allspice
- 1/3 cup of vegan butter or coconut oil
- 1 cup of sugar
- 2 tbsp of ground flaxseeds
- 1 can of pumpkin purée or 2 cups of steamed pumpkin
- Prepare the flax eggs by mixing flaxseeds and 4 tbsp of water.
- Let it sit for a couple of minutes.
- Preheat the oven at 160ºC/320ºF.
- Grease a loaf pan.
- Combine flour, salt, baking soda, baking powder and spices.
- In a food processor pulse butter and sugar.
- Add the flax eggs and pulse again.
- Add the pumpkin and pulse again.
- Add the flour mix and process until smooth.
- Transfer the pumpkin bread batter to the loaf pan and bake for about 70 minutes, checking with a toothpick if it is cooked through.
- Once ready, let the loaf cool down for 10 minutes then turn it out on a rack and let it cool down for at least another 40 minutes.
- Even better if you wait a full hour or until at room temperature.
Done! This pumpkin bread is delicious with a cup of tea or coffee, at room temperature or toasted for a crispy crust. And eating it with some banana ice-cream or chocolate sauce is even better. Enjoy!
PS: I strongly advice to follow Mary’s Test Kitchen for some delicious dessert recipes!
PPS: for other dessert recipes click here.