Equipment
- Conventional oven
- Foil
Ingredients
- 1 lb pumpkin, peeled and cubed
- ⅔ cup water
- ½ cup aquafaba, the liquid from a can of chickpeas
- ⅔ cup olive oil
- 2 ¼ cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 5 tablespoon coconut sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ½ tsp salt
Instructions
- Preheat the oven to 180°C/350°F and line a large baking tray with parchment paper. Add the peeled and cubed pumpkin to the baking tray and bake for 15-20 minutes, until fork tender. Transfer to a blender or food processor and blend until a smooth purée forms, then let it cool slightly. (Skip this step if using canned pumpkin.)
- In a mixing bowl, combine the water, aquafaba, olive oil and 1 cup of the pumpkin purée. In a second mixing bowl, whisk together the flour, baking powder, baking soda, coconut sugar, cinnamon, ground cloves and salt.
- Add the wet ingredients to the dry and stir just until a smooth batter forms. Don't overmix.
- Grease a standard loaf tin with a little vegan butter or olive oil. Pour the batter into the tin and bake at 180°C/350°F for 40 minutes. Remove the loaf from the oven, cover it loosely with foil, and bake for 15 minutes more, until a toothpick inserted in the center comes out clean.
- Let the vegan pumpkin bread cool in the tin for 5-10 minutes before slicing and serving.
Notes
- You can also use store-bought canned pumpkin for this recipe. Simply use 1 cup canned pumpkin per loaf, and make sure it's 100% pure pumpkin, not pumpkin pie filling.
- If you want to make this recipe gluten-free, replace the plain flour with a gluten-free flour blend. The loaf may be a little denser.
- You can keep this vegan pumpkin bread in the fridge, covered, for up to 4 days. You can also freeze it for up to 3 months as individual slices in freezer-friendly bags. To reheat, allow to thaw overnight and then reheat in the microwave for a few seconds, or reheat from frozen in your toaster.
Nutrition (estimated per serving)
Calories: 330kcalCarbohydrates: 38gProtein: 4gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gSodium: 233mgPotassium: 335mgFiber: 1gSugar: 7gVitamin A: 4828IUVitamin C: 5mgCalcium: 65mgIron: 2mg
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