{"id":1438,"date":"2022-01-16T14:14:15","date_gmt":"2022-01-16T12:14:15","guid":{"rendered":"https:\/\/colorfulmango.com\/staging\/6358\/?p=1438"},"modified":"2024-10-25T20:39:47","modified_gmt":"2024-10-25T17:39:47","slug":"vegan-pumpkin-bread","status":"publish","type":"post","link":"https:\/\/colorfulmango.com\/staging\/6358\/vegan-pumpkin-bread\/","title":{"rendered":"Healthy Vegan Pumpkin Bread"},"content":{"rendered":"\t\t
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Vegan<\/span> pumpkin<\/span><\/span> bread<\/span><\/span> that is good for you<\/strong>, easy to make, and perfectly moist. Bake for a healthy breakfast. It’s wheat-free, lactose-free, and without added sugars<\/strong>. <\/span><\/p>

You probably have all the ingredients at home so what are you waiting for? This best <\/span>vegan<\/span> pumpkin<\/span><\/span> bread<\/span><\/span> won’t just appear in your kitchen..<\/span><\/p>

If it’s not\u00a0pumpkin<\/span> season, use frozen pumpkin<\/span> instead and blend it into a puree. It’s easier and you’ll still get all the vitamins<\/strong> from frozen vegetables.<\/span><\/p>

This healthy <\/span><\/span>pumpkin<\/span><\/span> bread<\/span><\/span> tastes like Christmas and would be perfect as a healthy dessert<\/strong> on Christmas Eve, \u00a0a healthy sweet breakfast<\/strong> on Christmas morning or even in the middle of summer.<\/span><\/p>

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How to make homemade <\/span>pumpkin<\/span><\/span> bread<\/span><\/span>?<\/span><\/h2>

Vegan<\/span> pumpkin<\/span><\/span> bread<\/span><\/span> is one of the easiest desserts or breakfast recipes you can make. Preparations take a maximum of 15 minutes<\/strong> and all the rest is baking and cooling. It’s similar to banana <\/span><\/span>bread<\/span><\/span> but with some additional ingredients such as pumpkin<\/span> and spices.<\/span><\/p>

The preparation length also depends on whether you grind your oats, make the pumpkin<\/span> puree<\/span> yourself or use canned <\/span>pumpkin<\/span>.<\/span><\/p>

This vegan<\/span> pumpkin<\/span><\/span> bread<\/span><\/span> recipe<\/span><\/span> consists of two main steps<\/strong>. First of all, mix all the dry ingredients<\/span>, then blend the wet ingredients<\/span> and mix together with the dry ones. Add pumpkin<\/span> seeds<\/span> or any other seeds and pour into the loaf<\/span><\/span> pan<\/span><\/span>. <\/span><\/p>

I like to use a\u00a0silicone <\/span>loaf<\/span><\/span> pan<\/span><\/span> so I don’t need parchment paper. Bake about 50 minutes<\/strong>. Let it cool for 10 minutes and the delicious vegan\u00a0<\/span>pumpkin<\/span> banana <\/span><\/span>bread<\/span><\/span> is ready to be enjoyed.<\/span><\/p>

Is pumpkin<\/span><\/span> bread<\/span><\/span> good for you?<\/span><\/h2>

This vegan<\/span> pumpkin<\/span><\/span> bread<\/span><\/span> recipe<\/span><\/span> is healthy and good for your body<\/strong> because it’s without added sugars and can also be made gluten-free if needed. You only have to make sure that all the ingredients are clean and pure<\/strong>. <\/span><\/p>

Keep in mind that not all pumpkin<\/span> breads are good for you because of the amount of sugar<\/span>\u00a0<\/strong>and food additives that are probably added when buying from the store or a cafe.<\/span><\/p>

How to make gluten free <\/span><\/span>pumpkin<\/span><\/span> bread<\/span><\/span>?<\/span><\/h2>

This vegan<\/span> pumpkin<\/span><\/span> bread<\/span><\/span> can easily be made gluten free<\/strong>. Just replace oat <\/span>flour<\/span> or ground oats with a gluten free flour. Or use any other flour<\/span> instead such as almond <\/span><\/span>flour<\/span><\/span>.<\/span><\/p>

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What to serve with pumpkin<\/span><\/span> bread<\/span><\/span>?<\/span><\/h2>

Vegan<\/span> pumpkin<\/span><\/span> bread<\/span><\/span> tastes delicious without anything<\/strong> and this way you can taste the different flavors the most.\u00a0But if you’d like to spread it with something I’d suggest using any nut butter. For example <\/span>homemade peanut butter<\/b><\/span><\/a>. <\/span><\/p>

This vegan<\/span> banana pumpkin<\/span><\/span> bread<\/span><\/span> goes well with some tea, coffee, or some <\/span>homemade mulled wine<\/b><\/span><\/a>. <\/span><\/p>

How long does pumpkin<\/span><\/span> bread<\/span><\/span> last?<\/span><\/h2>

Depending on how you store it but usually vegan<\/span> pumpkin<\/span><\/span> bread<\/span><\/span> lasts up to 4 days<\/strong>. To prolong its life to 1 week, keep it in the refrigerator.<\/span><\/p>

How to store pumpkin<\/span><\/span> bread<\/span><\/span>?<\/span><\/h2>

Store your vegan<\/span> pumpkin<\/span><\/span> bread<\/span><\/span> in an airtight container on the counter for 3-4 days<\/strong> and in the fridge for up to 1 week.<\/span><\/p>

How to freeze pumpkin<\/span><\/span> bread<\/span><\/span>?<\/span><\/h2>

Freeze vegan<\/span> pumpkin<\/span><\/span> bread<\/span><\/span> in an airtight container or a freezer bag to take less space. Freeze it for a maximum of 3 months<\/strong>. Before consuming let it thaw outside or in the fridge. Warm up in the oven and enjoy.<\/span><\/p>

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Ingredients<\/span><\/h2>

Pumpkin<\/b><\/span> –<\/b><\/span> I used butternut squash. I like to use frozen because it’s already cleaned and cubed and the only thing for me is to blend it with some water. Or buy canned <\/span>pumpkin<\/span> puree<\/span> but make sure it’s 100% pumpkin<\/span>.<\/span><\/p>

Oat <\/b><\/span>flour<\/b><\/span> –<\/b><\/span> If you don’t have it, just ground the oats in a blender or a food processor. Use gluten-free oats if needed. If you can’t eat oats, use almond <\/span><\/span>flour<\/span><\/span> or coconut <\/span><\/span>flour<\/span><\/span> instead. <\/span><\/p>

Banana –<\/b><\/span> It is a substitute to sugar<\/span> and sweeteners in this bread<\/span> recipe<\/span>. It also replaces the eggs as it keeps the dough together. If you don’t like to use banana in your desserts, don’t be afraid because you can’t taste it at all.<\/span><\/p>

Vanilla –<\/b><\/span> Use vanilla extract or vanilla pods.<\/span><\/p>

Plant milk \/ water –<\/b><\/span> Use any plant-based milk you like. Oat, cashew or almond milk<\/span> would be the best. Make sure the milk is as clean as possible, preferably 100% oats, almonds, etc and without added sugars. Or if you want to make it richer use coconut milk<\/span>. If you don’t have any milk, water works as well.<\/span><\/p>

Apple cider vinegar –<\/b><\/span> This is used to rise the dough. You can use 1 tsp baking powder<\/span> or soda as well. When baking gluten-free, keep in mind that baking powder can consist gluten as well.<\/span><\/p>

Spices –<\/b><\/span> I used ginger spice but pumpkin<\/span> spice<\/span> works too. Plus I added some extra cinnamon. If you don’t have ginger nor pumpkin<\/span><\/span> pie<\/span><\/span> spice<\/span><\/span> add 1\/2 tsp cinnamon, 1\/4 tsp ginger, 1\/8 tsp nutmeg, 1\/8 tsp allspice and 1\/8 tsp cloves – all ground.<\/span><\/p>

Seeds –<\/b><\/span> It’s optional but really recommended as they give it extra taste and crunchiness. I added pumpkin<\/span> seeds<\/span> inside the dough and on the bread<\/span> before baking. Sunflower seeds work as well.<\/span><\/p>

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Step by step instructions<\/span><\/h3>

Step 1. <\/b><\/span>Mix oat <\/span>flour<\/span>\/ground oats and spices.<\/span><\/p>

Step 2.<\/b><\/span> Blend all the wet ingredients<\/span> and add to the dry ones. Mix well.<\/span><\/p>

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Step 3.<\/b><\/span> Pour into silicone <\/span>loaf<\/span><\/span> pan<\/span><\/span> or regular loaf<\/span><\/span> pan<\/span><\/span> filled with parchment paper and bake at 392\u00b0F (200\u00b0C) for about 40-55min.<\/span><\/p>

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Step 4. <\/b><\/span>Let it cool down for about 10min.<\/span><\/p>

Step 5.<\/b><\/span> Serve it just as is or with some almond butter, hazelnut butter<\/span> or <\/span>homemade peanut butter<\/b><\/span><\/a>.<\/span><\/p>

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Recipe<\/span> variations & optional add-ins<\/span><\/h3>

Variations:<\/span><\/h3>

– Sweetener:<\/strong> If you like it more sweet, add one more banana or any other sweetener you like for example maple syrup<\/span>, coconut <\/span>sugar<\/span> or brown <\/span>sugar<\/span>.<\/span><\/p>

Add-ins:<\/span><\/h3>

– <\/b>Chocolate chips<\/b><\/span>:<\/b><\/span> Dark chocolate chips<\/span> would work well or milk chocolate chips<\/span> If you want to make it more sweeter. <\/span><\/p>

– Dried fruit:<\/b><\/span> Add some raisins, cranberries or other into the dough. Make sure it’s 100% fruit without added sugars.<\/span><\/p>

– Nuts:<\/b><\/span> Add crushed walnuts, pecans or any other nuts into the dough.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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MORE VEGAN BREAD RECIPES:<\/h2>