Thursday, 19 November 2020

Pumpkin Bread

 The best pumpkin bread is homemade and an autumn favourite with lots of warm spices!

This is probably my last pumpkin recipe of 2020, and I didn't think I'd ever say that, I know I got a little excited with the pumpkin desserts this year! Not that there's any problem with that, I made a lot of use of my big old pumpkin I bought as I hate food waste, there is SO much you can do with a pumpkin. I've only tried a few vegan pumpkin bread recipes, and they were lovely but I knew I needed to have a go at my own one. This is honestly one of my favourite pumpkin recipes, the sponge is so moist and it's even better with Pip and Nut's Pumpkin Spice Almond butter, an absolute game changer for a glaze! I'd even recommend spreading some more on each slice, it is so tasty I could have eaten the whole tub.

Check out my other pumpkin recipes for more inspiration!


Prep: 5-10 minutes
Cook: 50 minutes
Serves: 10 slices

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


Pumpkin bread
170g Plain flour
150g Caster sugar
120g Aquafaba
120g Vegan butter melted
170g Pumpkin purée 
90ml Soya milk + 1 tbsp Apple cider vinegar
1/2 tsp Baking soda
1/2 tsp Baking powder
1 tsp Salt
1 tsp Vanilla extract
1 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Mixed spice 
1/4 tsp Nutmeg
3 tbsp Pip and Nut Pumpkin Spice Almond Butter
2 tbsp Maple Syrup
2-3 tbsp Soya milk
Pumpkin seeds/pecans on top


✿Preheat the oven to 180℃ and grease and line a 2lb loaf tin with baking paper. 
In a large bowl, use an electric whisk or standing mixer to whisk the aquafaba and butter together until pale and foamy. 
Add in the sugar, pumpkin purée and vanilla and mix again till combined.
Fold in the flour, spices and salt until you have a smooth batter. Pour into the loaf tin and spread evenly. 
Place in the oven on the middle shelf for 40 minutes and then check on it - if it looks like it might burn cover the top with foil and place back in the oven another 10 minutes, until a knife inserted comes out clean. Let the pumpkin bread cool in its tin before removing onto a wire rack.
To make the glaze, mix together all of the ingredients in a bowl until smooth and a runny consistency. Add more milk if needed and really mix loosen the almond butter. 
Drizzle or spread the glaze over the cake when it is cool and then sprinkle over the pumpkin seeds and pecans. Will keep at room temperature covered for up to 5 days. Enjoy!


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