Vegan pumpkin bread
I was asked when I would make pumpkin bread again. Well… usually when I also make curry (I put the rest of the pumpkin in the curry). And the other way around: I don’t mind eating curry more often due to the pumpkin bread requests at home.
Besides that the pumpkin is delicious in this bread, it also help you (and your family) to eat some more vegetables.
Delicious for breakfast or as a snack.
Ingredients (organic if possible)
- 200 grams flour of your choice (for example, 150 grams oat flour and 50 grams almond flour)
- 10 grams of shredded coconut
- 2 teaspoons of baking powder (based on cream of tartar)
- 1½ to 3 teaspoons of cinnamon
- 1½ to 3 teaspoons of gingerbread spices
- pinch of himalayan salt
- 3 tablespoons of ground flaxseed (to make 3 flax eggs)
- 300 grams of pumpkin puree from butternut squash
- 1 ripe banana
- 75 ml of maple syrup
- 2 tablespoons of hazelnut butter (or mixed nut butter)
- 1 teaspoon of baking soda
- 1 tablespoon of apple cider vinegar
- coconut oil for greasing
- Food processor or (hand) blender
- Cake tin
Pumpkin puree is easier to make than you might think. However, it does take some time, so it is helpful to take that into account in advance.
I think peeling a not yet prepared pumpkin is almost a nightmare, but I have found an alternative: to peel the pumpkin after it has been in the oven instead of before.
- Preheat the oven to 150ºC
- Wash the pumpkin, cut it in half, place it on the flat side and cut notches
- Grease the flat sides with a little bit of coconut oil
- Put the pumpkin in an oven dish with a very small layer of water
- Bake the pumpkin in the oven for 45 to 60 minutes
- Remove the pumpkin from the oven and let it cool
- Remove the pumpkin seeds with a spoon (you can eat these too!)
- Peel the cooled pumpkin and cut it into pieces
- Puree the required amount of pumpkin with a hand blender, blender or food processor
What to do with the rest of the pumpkin?
You can store the pumpkin puree in the refrigerator for up to 3 days. Storing it in the freezer is possible as well. Or use it in another dish (curry ... anyone?)
The pumpkin seeds are also delicious and healthy. I first soak them in water overnight with a little bit of salt.
- Preheat the oven to 180ºC
- Make flax eggs from 3 tablespoons of finely ground flaxseed with 9 tablespoons to mix, stir well and then leave for 5 minutes.
Tip: If you don’t have finely ground flaxseed at hand, but broken flaxseeds? Then grind it fine with a mortar or in the food processor.
- Puree the banana with a (hand) blender or food processor.
- Add the pumpkin puree, nut butter, maple syrup and the flax eggs. Mix it into a smooth batch.
- Mix the dry ingredients: flour, coconut grater, tartar baking powder, cinnamon, gingerbread spices and a pinch of salt.
I personally love cinnamon and gingerbread spices and add 3 teaspoons of each to the recipe. If you like that taste to be less present, 1.5 teaspoons of each is probably the right size for you.
- Mix the dry with the wet ingredients (for example with a food processor, but with a spoon will probably work as well).
- Add the baking soda and apple cider vinegar (this is going to foam and fizz!) And stir it into the dough.
Vegan baking is harder to get fluffy, but the baking soda with apple cider vinegar helps.
- Grease the cake tin with coconut oil and put the batter in it.
- Bake the pumpkin bread in about 65 minutes (at 180ºC in the oven).
- Remove the pumpkin bread from the oven, let it cool and cut (thick) slices. Store the pumpkin bread in the refrigerator.
Enjoy your habits today with love and light.
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