SPICED PUMPKIN BREAD

Ingredients needed

Lately I’ve been obsessed with vegan desserts. I think I’ve baked and tasted my fair share of desserts suitable for the orthodox feast time before the holidays (almost vegan) but if I will manage on making the recipes once again and sharing all on the blog… I highly doubt it! Nevertheless, I’ll try and present to you the best recipes I’ve tried so far.

Pumpkin is one of my favourite vegetables and I’m constantly experimenting with new recipes… This wonderful cake is a result of trying out a lot of ideas with pureed pumpkin. Usually, when I buy pumpkin and can’t use it all up in one go, I boil or roast the rest (you can also steam it), mash it and put it in the fridge. In that way the pumpkin could be kept in the fridge for up to 5 days; you could also freeze it, but I’ve never done it myself.

You could make a lot of raw desserts with pureed pumpkin, including this vegan pumpkin cheesecake, which, actually, is one of the most popular recipes on my blog. I think this spiced pumpkin bread is perfect for Christmas, because of the spices that make it flavoursome, very tasty, but not too sweet… a true Christmas magic!

How to make this Spiced Pumpkin Bread

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5 from 3 votes

SPICED PUMPKIN BREAD

Vegan desserts can be a challenge, as the majority of options are similar and a little boring. This spiced pumpkin bread, on the other hand, is moist, juicy and flavoursome!

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 13 minutes minutes

Servings 8 pieces

Ingredients

• 1 cup pumpkin puree roasted or boiled pumpkin mashed
• 1/4 cup coconut oil melted
• 1/2 cup brown sugar
• 3/4 cup plant based milk soy, oat or almond
• 1 tbs ground falxseed soaked in 3 tbs water
• 1 drop vanilla extract
• 2 cup oat flour
• 1/2 cup ground almonds or walnuts
• 3 tbs coconut flakes
• 1 pinch of Salt
• 1 ts baking soda
• 1 ts baking powder
• 1 ts cinnamon
• 1 pinch of ginger powder
• 1 pinch of nutmeg
• 1 pinch of cloves ground
• 3 ts pumpkin seed

Instructions

• Preheat the oven to 180 degrees.
• Mix all liquid ingredients in a large bowl. Start gradually adding the dry ones and stir well. You won’t need a mixer; a fork works well enough. The dough should be rather thick, but that’s normal…
• Line the bottom of a rectangular cake pan with parchment paper or grease it with vegetable oil. Transfer the dough into the pan.
• Sprinkle the cake with pumpkin seeds. Cover with parchment paper but be careful not to touch the dough and put in the oven. In that way the pumpkin seeds won’t burn.
• Bake the cake for about 60-75 minutes. The baking time depends greatly on the size of the pan and the flour you’re using, so test for doneness with a toothpick. Stick the toothpick in the cake and if it is still wet then the bread is still not done.
• Remove the parchment paper covering the cake a few minutes before it’s done, so the pumpkin seeds could roast. Take out of the oven and let it cool for 50-60 minutes, then remove the cake from the pan and remove the parchment paper.