Easy, geling safe vegan pumpkin bread that is a bit reminiscent of Starbucks' famous Pumpkin Bread. Quick to make, reduced oil, fluffy soft and incredibly delicious. Gluten-free option.
Prep Time 10 minutesminutes
Baking time 40 minutesminutes
Total Time 50 minutesminutes
Servings 10Piece
Calories 150kcal
Ingredients
FOR THE DOUGH:
225gfine spelt flourI 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.
16gStrength I use tapioca starch, but cornstarch works as well
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 23.5x13.5cm), 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.