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Vegan Pumpkin Bread

Vegan Pumpkin Bread

Georgina Burgess
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert, Snack

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.