Moist and deliciously spiced vegan pumpkin bread topped with pumpkin seeds and packed with fall flavors! Perfectly sweet and wonderfully simple.
- 2 cups (250g) All Purpose Flour
- 1/2 cup (100g) White Sugar
- 1/2 cup (100g) Brown Sugar
- 3 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Ginger
- 1/2 tsp Salt
- 1 and 1/2 cups (337g) Pumpkin Purée (canned or fresh)
- 1/4 cup (60ml) Extra Virgin Olive Oil*
- 1 tsp Vanilla Extract
- 1 Flax Egg
- Small Handful (1/2oz/14g) Pumpkin Seeds
- Preheat the oven to 350°F (180°C).
- Sift the flour into a mixing bowl and add the white and brown sugar, baking powder, cinnamon, nutmeg, cloves, ginger and salt and mix together.
- Prepare your flax egg by adding 1 Tbsp ground flaxseed meal to a bowl and then adding in 3 Tbsp of hot water from the kettle, leave to sit for a minute or so to become gloopy.
- Add in the pumpkin purée, olive oil, vanilla and flax egg and mix in. The batter will be very thick, but have patience and mix in carefully and it will combine properly. Mix until just combined and don’t overmix.
- Spray a 9×5 loaf pan with non-stick spray and then line it with parchment paper so that the parchment paper hangs over the sides, so that when the pumpkin bread is baked, you can easily lift it out of the loaf pan using the parchment paper.
- Transfer the batter from the mixing bowl to the loaf pan and smooth down evenly.
- Sprinkle a handful of pumpkin seeds over the top.
- Place into the oven and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Lift the pumpkin bread out with the parchment paper and place onto a wire cooling rack to cool before slicing.
*I used extra virgin olive oil, but you can use a different vegetable oil if you prefer.
*Canned pumpkin purée is the easiest pumpkin to use, but if you can’t get canned pumpkin purée you can make it yourself – put peeled and cubed pumpkin in the oven on a parchment lined baking tray, as is, don’t add any spices or oils, and bake for 30 minutes at 390°F (200°C). I have also done it at 350°F (180°C) but the higher temperature seems to produce a slightly drier result which is good for this. Then either mash it with a potato masher or put it in the food processor and purée it like that. If it’s a bit ‘wet’ then put it in a strainer for a few minutes so any excess water can drip off.
- Category: Baking, Dessert, Breakfast
- Cuisine: Vegan
- Serving Size: 1 Large Slice (of 10)
- Calories: 243
- Sugar: 21.2g
- Sodium: 269mg
- Fat: 6.7g
- Saturated Fat: 0.9g
- Carbohydrates: 42.7g
- Fiber: 2g
- Protein: 3.4g
Keywords: vegan pumpkin bread