Okay, okay, one more pumpkin recipe! This is my Vegan Pumpkin Bread with a Cinnamon Buttercream topping. It’s delicious and I’m 99.9% sure you’ll love it!
Want to Make This Vegan Pumpkin Bread?
Then you’ll need these ingredients…
- Plain, All-Purpose Flour (250 grams):
- Provides the structural base for the bread, binding the ingredients together.
- Provides the structural base for the bread, binding the ingredients together.
- Baking Powder (1 tsp) and Bicarbonate of Soda (1 tsp):
- Work together as leavening agents to ensure the bread rises and becomes light and fluffy.
- Work together as leavening agents to ensure the bread rises and becomes light and fluffy.
- Pinch of Salt:
- Enhances the flavors in the bread and balances the sweetness.
- Enhances the flavors in the bread and balances the sweetness.
- Spices (Cinnamon, Nutmeg, Ginger, Allspice/Cloves):
- Infuse the bread with warm, aromatic flavors, elevating the taste of the pumpkin and adding depth to the overall profile.
Wet Ingredients:
- Pumpkin Puree (425 grams):
- Serves as the primary flavor and moisture source, lending a rich, earthy taste and vibrant color to the bread.
- Serves as the primary flavor and moisture source, lending a rich, earthy taste and vibrant color to the bread.
- Caster or Golden Caster Sugar (190 grams):
- Sweetens the bread, complementing the pumpkin’s natural flavor.
- Sweetens the bread, complementing the pumpkin’s natural flavor.
- Vanilla Extract (2 tsp):
- Adds a subtle, sweet, and aromatic undertone, enhancing the overall taste.
- Adds a subtle, sweet, and aromatic undertone, enhancing the overall taste.
- Vegetable Oil (80 ml):
- Contributes moisture and richness to the bread, resulting in a moist and tender texture.
- Contributes moisture and richness to the bread, resulting in a moist and tender texture.
- Soya Milk (150 ml) and Apple Cider Vinegar (1 tbsp):
- Combined, they form a vegan buttermilk substitute, interacting with the baking soda to create air bubbles for a soft and tender crumb.
Cinnamon Buttercream:
- Icing Sugar (300 grams):
- Forms the base of the sweet and creamy frosting, providing texture and sweetness.
- Forms the base of the sweet and creamy frosting, providing texture and sweetness.
- Vegan Butter (3 tbsp):
- Gives richness and a smooth, buttery texture to the frosting.
- Gives richness and a smooth, buttery texture to the frosting.
- Vanilla Extract (1 tsp) and Cinnamon (3/4 tsp):
- Enhance the flavor profile of the buttercream, adding depth with vanilla’s sweetness and warmth from the cinnamon.
- Enhance the flavor profile of the buttercream, adding depth with vanilla’s sweetness and warmth from the cinnamon.
- Dairy-Free Milk (2-3 tbsp):
- Adjusts the consistency of the frosting, ensuring it’s spreadable or pipeable as desired.
Vegan Pumpkin Bread
Ingredients
Dry ingredients:
- 250 grams plain, all purpose flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- Pinch salt
- 1.5 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp all spice or ground cloves optional
Wet ingredients:
- 425 grams (1 tin) pumpkin puree
- 190 grams caster or golden caster sugar
- 2 tsp vanilla extract
- 80 ml vegetable oil such as light olive oil or sunflower oil
- 150 ml soya milk
- 1 tbsp apple cider vinegar
For the cinnamon buttercream:
- 300 grams icing sugar
- 3 tbsp vegan butter
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- 2-3 tbsp dairy free milk
Instructions
- Start by preheating the oven to 180C and lining a loaf tin with baking/parchment paper.
- Grab a medium bowl or jug and pour in the soya milk and apple cider vinegar and stir, set aside (this will quickly curdle to create a vegan 'buttermilk')
- In a large bowl, sieve the dry ingreients: plain flour, baking powder, bicarbonate of soda, salt and spices and stir.
- Add the remaining wet ingredients to the milk and vinegar mixture and whick until well combined.
- Pour the wet mixture into the dry and fold until the cake batter forms.
- Pour into the lined tin, spread until even and place in the centre of the oven to bake for 45 minutes, or until a skewer comes out clean. It should be cooked through but still moist.
- Make the cinnamon buttercream: add all the ingredients to a large bowl and mix using a hand mixer and spread over the loaf – make sure it has cooled completely before adding the buttercream. Enjoy! Store in an airtight container.
