Anyone who is not a fan of pumpkin bread may stop reading now and even unfollow me. No, I wouldn’t go that far, but readers who don’t like pumpkin have a really hard time with me right now. I currently always have fresh pumpkin puree in the fridge and wherever I can get my hands on one of these yellow-orange super vegetables, I grab it. It’s just so much fun to cook and bake everything imaginable with pumpkin. As they say with adolescent youth, just close your eyes and get through it or wait until it’s over. I’m currently waiting until my pumpkin addiction is over too. Until then, however, PPP = Perfect Pumpkin Puree.
Vegan pumpkin bread – fluffy, delicious, addictive
My husband and I keep resolving to lose weight. Neither of us is fat, but there is the odd bit of flab. Periodically, we come to a point where we make plans on how to successfully get rid of a few kilos. But we don’t include one crucial point and that’s the numerous treats I prepare in my kitchen. Just imagine, you just had the motivation to finally start interval fasting and then there is such a wonderfully fresh and fragrant pumpkin bread in front of you. The will must be very strong to say no here. I then say yes every now and then and have decided to accept my rolls for the time being.
Vegan pumpkin pie or bread?
Spelt flour, starch, raw cane sugar, baking powder, pumpkin spice, bourbon vanilla, a pinch of salt, pumpkin puree, vegetable milk and apple cider vinegar. That would be all. If you feel like it, add a handful of pecans or walnuts and the dough is ready. Off to the oven and bake. Now you seduction already starts, because the fragrance is literally already irresistible.
Fancy some more recipes with pumpkin? Here’s my selection of sweet and savory dishes that will just make you happy.
Cake + Cookies:
- Pumpkin Pie
- Pumpkin pie with nut crumble
- Pumpkin pie with walnuts
- Pumpkin scones with frosting
- Pumpkin Raw Cheesecake
- Pumpkin Muffins
- Pumpkin ginger cookies
- Mac ‘n Cheese
- Pumpkin curry
- Stew with butternut squash and black beans
- Pizza “Yoga” with hummus and pumpkin
- Butternut squash soup with crispy chickpeas
- Salad with pumpkin, chickpeas and tahini
- Pumpkin soup with ginger cream
TIP: I always have homemade pumpkin puree in the fridge in the fall. With it I can quickly and easily conjure up numerous pumpkin recipes without much effort.
Starbucks Pumpkin Bread Recipe
Unfortunately, I don’t know the original Starbucks recipe, but I would imagine this variation comes pretty close. The advantage with the homemade version is that you determine what’s in it. Additives or hidden sugars do not even enter the baking bowl.
What goes with the delicious pumpkin bread? A creamy chocolate chia smoothie, a glass of vegan almond milk or a pumpkin spice latte?
The vegan pumpkin bread is:
- Pleasantly sweet
- soft but compact
- High fiber
I hope you enjoy baking and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Vegan pumpkin bread
FOR THE DOUGH:
- 225 g fine spelt flour I mix spelt flour type 630 and whole spelt flour in equal parts, if using gluten-free flour add 1 tsp carob bean gum for a better binding.
- 16 g Strength I use tapioca starch, but cornstarch works as well
- 100 g Raw cane sugar or other sugar of your choice
- 2 tbspn Baking powder or sodium bicarbonate
- 2 tbspn Pumpkin spice
- ¼ tbspn Bourbon vanilla
- 1 Pinch of salt
- 250 g Pumpkin puree homemade or purchased
- 90 ml Almond milk or any other vegetable milk
- 15 ml Apple cider vinegar
- Optional: 1 handful of coarsely chopped pecans
FOR THE FROSTING:
- 65 g Organic powdered sugar
- 30 ml Plant milk
- 7,5 ml maple syrup
- OPTIONAL: chopped pecans to taste
- Preheat the oven to 180 degrees Celsius (or 160 degrees Celsius top/bottom heat) and grease a king cake pan and optionally dust it with a little flour.
- TO MAKE THE Dough, first add the dry ingredients spelt flour, starch, raw cane sugar, baking powder, pumpkin spice, bourbon vanilla and the salt to a bowl and mix until everything is evenly combined.225 g fine spelt flour, 16 g Strength, 100 g Raw cane sugar, 2 tbspn Baking powder, 2 tbspn Pumpkin spice, ¼ tbspn Bourbon vanilla, 1 Pinch of salt
- In another bowl, mix pumpkin puree, vegetable milk and apple cider vinegar and add to dry ingredients. Stir until a smooth, compact dough is formed. Fold in optional pecans.250 g Pumpkin puree, 90 ml Almond milk, 15 ml Apple cider vinegar, Optional: 1 handful of coarsely chopped pecans
- TIP: Check consistency, if too firm add more vegetable milk, if too runny add more flour. See video for proper consistency. Please make absolutely sure that the dough does not become too liquid, otherwise it cannot rise and becomes rubbery. Rather a little more compact than too soft/liquid.
- Pour the dough into the king cake pan or loaf pan (mine measures 23.5×13.5cm), smooth it out and put it in the oven. Bake for 40 minutes and test with a wooden stick if the pumpkin bread is ready. If the wooden stick comes out clean, then it’s done. Turn off oven, remove from oven and let cool completely.
- Optionally, mix frosting and decorate pumpkin bread with it.OPTIONAL: chopped pecans to taste
- Cut into pieces and enjoy. Keeps 3-4 days covered in the refrigerator, best fresh.