Vegan Pumpkin Bread Recipe

This vegan pumpkin loaf is simple yet amazing recipe and is the perfect dessert for that Christmas Potluck Lime or to bake in mini loaf pans and give as gifts to your friends and family. You can make a big batch of the pumpkin puree ahead of time and significantly cut down on the amount of time it takes to make this loaf.

Add this recipe to your Christmas baking repertoire.

#vegan #pumpkin #loaf

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Today we’re gonna make some vegan pumpkin spice loaves that you would never guess for vegan So so this recipe is like one of those recipes that i don’t know where i found it and i also know that it’s not from one place because it’s probably me in a recipe fit and then substitute in like five different recipes and my original pumpkin spice loaf recipe

Oats and then i don’t know it’s like a mishmash of things usually this recipe is real nice for a fall sort of setting but also really really nice for christmas um it’s like a nice addition to like your christmas spread when you do your family you know come over for dinner and you

Set your whole table with all the food and it’s a nice big christmas pumpkin loaf it’s a nice addition and it’s really easy so if you know you have to do your christmas dutch with your family and everybody have to bring something this is one of those things you could

Whip up as long as you have your pumpkin and just be done pumpkin is one of those things that i even chopped up like this you could keep it in the freezer but i make the puree and leave it in the freezer and this is way too much pumpkin for the

Recipe we’re gonna do today so i’m gonna stay in the freezer after this too we have all the pumpkin cut up and we cut up into small cubes because it cooks faster that way it’s gonna take about half an hour to cook properly and at this point i’m just gonna add

Two bay leaves trinidad bay leaves and a little bit of water to the bottom not not a lot and i i salt but i like barely salt so a pinch of salt and we’re gonna put this up cover it and let it go for about half an hour and

Then as soon as it’s finished cooking i’m gonna stick the hand blender in it and make it proper puree All of those recipes that you see online that you want to try that have canned pumpkin that we don’t get in trinidad this is usually my replacement for that that i make it myself with pumpkin that’s from trinidad and um at this point you see like it’s sprung a little bit of water

Even though it had none when i stopped the pot we’re just gonna use that little bit of water and blend now The consistency of it is like a smooth paste now i’m not looking for like you know mashed potatoes basically where it’s that creamy but i mean as long as they don’t see any more lumps in it and you think that okay all your ingredients are gonna mix in and it’s

Gonna be homogenous at the end of it then you’re good you can stop there so the great thing about this recipe is as usual i don’t like to do dishes and i’m gonna just use the one bowl and stop it so you can do your flour

Separately in one pool and mix it up and then add it in but i do like dishes so i’m gonna start with two cups of your pumpkin puree that you just did it’s okay if it’s hot oh this smells really nice like it’s it smells like it i don’t even have

This spice in it yet and it smells good so with this recipe i i doubled it so that we could get um two loaves for finished product but the recipe that will be up is one loaf so it’s vegan because i’m using almond milk and it’s almond buttermilk that i’m

Going to use so i’m going to just throw a little bit of this sorrel wine vinegar in it here to make my little buttermilk there now if you don’t need it to be vegan and you need it just vegetarian you can use regular buttermilk that’s not a problem but

For the sake of it being vegan almond milk it is and to this we’re going to add all of our liquid ingredients and for that we are going to use the olive oil you can use olive oil or you could use regular oil any kind of oil that you

Have at home but i’m gonna use the waitress olive oil today so to this you’re gonna add your oil and two cups of sugar now you can put a little bit less sugar if you it less sweet pumpkin does have a kind of sweetness to it naturally and our buttermilk

You add some vanilla we’re gonna sift three cups of all-purpose flour cuisine or bloopers flower baking powder baking soda a pinch of salt i kind of i have pumpkin spice mix at home that i made myself but i kind of just going to make it

In here for you so we’re going to start with a little cinnamon a little tonka bean some clove ginger a little bit of cardamom and nutmeg so you’re just gonna mix until you reach a smooth consistency now i wouldn’t recommend you do this method of dumping the flow on top of the

Liquid for cake because that you have to look at your gluten development this is a loaf you’re gonna be forgiven a little bit for it being a slight bit on the chewy side actually that’s kind of what you want so it’s fine you’re just going to grease your pants now

You you can’t do the bottom floor thing but i mean we have some olive oil here already so we just use the olive oil and to be quite honest this comes out pretty easily out of the pans so i really don’t think you’ll have a problem so we’re just gonna pour them in

All right so i have some chopped walnuts here um again it doesn’t have to be walnuts it could be anything you want it to be i just like to sprinkle them on top and i have pumpkin seeds and sunflower seeds here just gonna do a little sprinkle there too

So these pants are a little big so i’d say we put them in the oven for about half an hour instead of my usual like 20 minutes with my slightly smaller pans at home and we’ll see they’ll be nice real good So it’s just steaming on the inside so i’m just going to cut my two slices and that’s going to eat one from the end oh i love pumpkin anything it is exactly i remember it every time i make it it’s soft and fluffy and not too crumbly

And it’s just you know vegan things tend to have this kind of it’s either too dry or too crumbly or too like the texture is off there’s no issues like that here it’s just perfect every time they’re so good so the the nut study top is like a nice crunch

And you kind of get a nice crust like crust on the top as well and you get all of the these spices like the warmth from the spices that we put in and very strong pumpkin flavor and it’s not overly sweet because it’s just one cup of sugar poo like recipe

And you could actually cut it down if you want but it’s just perfect so this was an easy simple vegan recipe i really hope you try it it’s been a staple in my house for the last couple months when i’ve been making it if you do send us a photo send us a

Video and thank you cuisine so much for sponsoring this episode cuisine products can be found in massive stores nationwide have a good holiday season everybody bye You