“I’m so glad I live in a world where there are Octobers.”
― L. M. Montgomery
Dubai might not be the city of gold and bronze. Nor are our walkways cluttered with crunchy leaves. Yet, it has its way of welcoming the Fall season.
You can feel it in the crisp morning air and slightly chilly nights.
Plus, I believe that the right food and ambiance can transport us anywhere we want.
So from this moment onwards, my kitchen shall share the deliciously cozy and tasty October elements as rich aromas fill my house.
And nothing says Fall like PUMPKIN BREAD!
What’s inside this lovely loaf?
My pretty pumpkin bread is exploding with canned pumpkin puree, aromatic pumpkin spice, and pecans. The triple P-effect brings in a nutritiously mouthwatering bread that is super moist and crumbly
I ensure that the bread tasted good with a few healthy tweaks, even though it only contained plant-based ingredients. You’d be surprised at how great this eggless, dairy-free, and gluten-free bread turns out.
I used a bundt pan to mimic the ridges of a pumpkin. You can opt for a regular pan or a round bundt pat for your baking venture.
What to Expect?
- 100% vegan
- Easy-to-follow recipe
- No dairy
- No refined sugar
The Best Baking Tips for Homemade Pumpkin Bread
If you find baking bread tricky, you’re in luck. I have a list of tips and hacks that get me through the process. The trick is to follow the recipe to the T and don’t hesitate to ask questions when you get stuck.
Here are a few things to consider:
- Why do we use coconut oil?
Coconut oil is an excellent alternative for butter. If you’re using coconut oil, remember to melt it before adding it to your mixing bowl. Your oil requires softening to prevent it from solidifying. Otherwise, it can change the texture of your bread.
- How to mix the batter?
Avoid over-mixing at all costs as it causes the loaf to turn out tough and coarse. The key is to mix until the dry lumps disappear and then move onto the next step.
- How do you keep your pumpkin bread from sticking to the loaf pan?
Grease and line your loaf tin before pouring the batter. You may also dust it with flour and spray some baking spray if you’re out of parchment paper. Both methods ensure that the baked bread does not stick to the pan when you’re removing it.
- How to avoid serving a half-baked loaf cake?
Inconsistent temperatures and high heat can turn the top of your bread golden brown before it cooks the middle. Insert a skewer or toothpick to check the batter before you remove it from the oven. If the center is still uncooked, the toothpick will emerge with a sticky batter on it. You must cover the top of your cake with tin foil during the last phase of your baking (approx. 20 minutes) to make sure that the bread bakes properly without burning the top.
- What should you do with leftovers?
Homemade pumpkin bread can last for days. Use an airtight container for storage to retain its freshness.
Tasty Tips for Homemade Pumpkin Bread
Let’s talk about flavors and taste. When it comes to baking vegan pumpkin bread, you want to make it taste (just) as great as regular bread.
Here are a few additional steps for my vegan recipe:
How to Make Fresh Pumpkin Puree?
Would you like to make fresh pumpkin puree?
I used canned pumpkin puree to speed the process. Yet, my homemade pumpkin bread recipe works either way. All you need is freshly chopped pumpkins, a food processor, and the patience to strain the puree mixture before use.
Here is a step-by-step guide you may follow:
- Peel and chop a fresh pumpkin.
- Line a baking tray with parchment paper.
- Assemble your chopped pumpkins on the baking tray.
- Pop it in the oven at 350°F.
- Bake for ½ an hour (or until they are soft and thoroughly cooked).
- Let your baked pumpkins cool in the pan.
- Chuck them in a food processor.
- Blend to create a smooth puree.
- Strain the puree in a sieve. You can prop it over a bowl to ensure that all the excess water drips off before use. It should take around an hour.
Words of Wisdom:
If you prefer canned pumpkin puree, check the label for ‘100% pumpkin puree’. Otherwise, you may accidentally buy pumpkin pie filling. That’s a big no-no for this recipe.
How to Add More Flavor?
You can throw in chocolate chunks, cranberries, walnuts, and raisins into the batter to bake a more wholesome and tastier bread. You can also add more spices into the mix (i.e. cinnamon, nutmeg, and cloves). Adjust their quantities according to your taste.
Typically, 1 teaspoon of each spice (or even a few pinches) shall suffice.
How to Toast Pecans?
Toasted pecans add a warm and welcoming feeling to this homemade bread. It is a quick and easy process that does not require much time. There are two ways to toast pecans. You can toast it in an ungreased skillet over medium-low heat. Let it cook for 5-7 minutes, stirring frequently to evenly distribute heat.
Toast until your pecans turn golden brown.
The second option requires baking:
- Pre-heat oven to 350°F to ensure it is nice and warm for the pecans.
- Spread them across a shallow, ungreased pan.
- Pop it in the oven.
- Bake for 6-10 minutes.
- Once again stir occasionally, until the nuts turn light brown.
Then sprinkle these toasty treats into your pumpkin bread batter.
Are you ready to bake my humble bread? This wholesome bread is the perfect healthy snack to nibble on, day and night. Remember to share your creations with me by tagging @joyfulhomecooking. Have fun!Print
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 people 1x
- 2 1/4 cups all-purpose flour
- ½ g coconut sugar
- ¼ cup cane sugar*
- 2 1/4 tsp baking powder
- 3/4 tsp baking soda
- 2 1/2 tsp pumpkin spice/mixed spice
- 1/2 tsp salt
- 1 1/3 cups pumpkin puree (fresh/canned)
- 1/2 cup coconut oil
- 1/3 cup unsweetened almond milk+1 tsp apple cider vinegar (Buttermilk)
- 1 tsp vanilla extract
- A handful of toasted pecans
- Preheat the oven to 180°C.
- Prep your loaf tin by greasing it with coconut oil.
- Line the tin with parchment paper. **
- Make homemade butter and set it aside to curdle.
- Sift and whisk the dry ingredients (i.e. flour, sugar, baking powder, baking soda, pumpkin spice, and salt) in a large mixing bowl.
- Start adding the wet ingredients, starting with pumpkin puree. Then add oil, buttermilk, and vanilla extract.
- Whisk the batter to get a silky smooth mixture. (Stir the whisk only 10-12 times to avoid overmixing).
- Add 1 tablespoon of milk if your batter looks too dry.
- Chuck in some pecans.
- Pour the batter into your prepared tin, ensuring that it’s spread evenly.
- Bake for 60-75 minutes (until an inserted skewer comes out clean).
- Let the bread cool for 10 minutes before transferring it from the pan into a wire rack.
- Slice & serve after the loaf cake is completely cool. ***
Enjoy your delicious bread with a hot cup of coffee or tea.
*Adjust sugar according to taste. I use ½ the required quantity.
**The parchment paper prevents your bread from sticking to the pan. It also makes it easier to lift the cake and transfer it to the wire rack after it’s baked.
*** Avoid cutting into a warm cake as the texture inside will be sticky.
Keywords: Pumpkin bread, Vegan