Homemade Pumpkin Bread should definitely find a place on your dining table this Fall & Winter season. This hearty loaf of bread has a perfect balance of earthiness and flavor of pumpkin, and a warm color. Enjoy this vegan pumpkin bread with a bowl of soup or with a spread of butter.
A day or two old slice of bread makes the best French toast ever! Do give this simple bread recipe a try and let me know how it turned out. Happy baking and Happy Thanksgiving to all my friends!
Detailed recipe for Best and Easy, Vegan Homemade Pumpkin Bread
HOMEMADE VEGAN PUMPKIN BREAD
Homemade Vegan Pumpkin Bread should definitely find a place on your dining table this Fall & Winter season for Thanksgiving and Christmas dinner. This hearty loaf of bread has a perfect balance of earthiness and flavor of pumpkin, and a warm color. Enjoy this bread with a bowl of soup or with a spread of butter.
Ingredients
- 1 packet Active dry yeast or Fast rising yeast ( 2 ¼ teaspoon or 7g)
- 2 teaspoon Sugar
- 1 ½ cup Warm Water
- 1 cup Pumpkin puree
- 2 tablespoon Vegetable oil or coconut oil or cooking oil
- 1 ½ teaspoon Salt
- 5 cups All purpose flour (vary accordingly)
Instructions
- In a large mixing bowl add sugar, warm water and sprinkle yeast. Let the yeast activate for about 10 mins.
- After the yeast is activated, add salt, 1 tablespoon oil, and pumpkin puree. Next, add flour in increments and knead to obtain a smooth elastic dough. The amount of flour you may need may be more or less depending on the weather condition and brand of flour you are using.
- You may have to knead for atleast 10 minutes for the gluten to develop.
- Coat the ball of dough with the remaining 1 tablespoon of oil and cover and let it rise for 45 mins or until the dough has doubled in size. (check tips)
- Preheat the oven to 400 degree F.
- Transfer the dough to baking sheet and let bake for 40 mins.
- To give an artisan look to the bread, make slits using a sharp knife or a blade, and dust the tops with some flour before baking.
- Pumpkin bread is ready. Allow it to cool down completely, slice and serve. Happy Thanksgiving.
Notes
- To obtain a nice crust you may place an additional tray with water at the bottom of your oven while baking.
- I have used store bought pumpkin puree in this recipe.
- The amount of flour will depend on the brand and weather conditions.
- I have not leavened the dough after transferring it to baking sheet. However if you desire and have time, feel free to give it a second rise until it doubles in size. It only enhances the taste and texture, gives better volume to your bread.
Tried this recipe?Let us know how it was!
If you like this pumpkin bread,
Don't miss to check out other delicious bread and flatbread recipes
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Ingredients for Best and Simple, Vegan Pumpkin Bread:
All purpose flour - 5 cups
Fast rising yeast - 7 g
Sugar - 2 tsp
Salt - 1 ½ tsp
Water - 1 ½ cup
Pumpkin puree - 1 cup
Vegetable oil - 2 tbsp
Steps to prepare Pumpkin Bread
- In a large mixing bowl add sugar, warm water and yeast. let the yeast activate for about 10 mins.
- After the yeast is activated, add salt, 1 tablespoon oil, and pumpkin puree. Next, add flour in increments and knead to obtain a smooth elastic dough. The amount of flour you have to add may be more or less depending on weather condition, brand of flour and other factors.
- You may have to knead for atleast 10 minutes for the gluten to develop.
- Coat the ball of dough with the remaining 1 tablespoon of oil and cover and let it rise for 45 minutes or until the dough has doubled in size. (check tips)
- Preheat the oven to 400 degree F.
- Transfer the dough to baking sheet and let bake for 40 mins. To give an artisan look to the bread, make slits using a sharp knife or a blade, and dust the tops with some flour before baking.
- Vegan Pumpkin Bread is ready. Sere and enjoy.
Tips:
- To obtain a nice crust you may place an additional tray with water at the bottom of your oven while baking.
- I have used store bought pumpkin puree in this recipe.
- The amount of flour will depend on the brand and weather conditions.
- I have not leavened the dough after transferring it to baking sheet. However if you desire and have time, feel free to give it a second rise until it doubles in size. It only enhances the taste and texture, gives better volume to your bread.
NicSul
I tried this recipe tonight. My youngest daughter told me I should open a bakery! I've never made bread before. I've always been intimidated, but my family loved this. Thank you!!
Kushi
I am glad your family loved it 🙂 Thank you so much for the lovely comment!
Lu Schmidt
When I made this, the dough was very wet and sticky. I used pumpkin that I scraped out of a baked pie pumpkin and processed in a food processor. Is pumpkin paste and pumpkin puree two different things? I ended up adding a lot more flour until the dough would form a ball. Let it rise in an oiled bowl, then formed it into a ball again before putting it on the sheet pan to rise again. Your recipe doesn't say anything about letting it rise after it is on the sheet pan. Is that a mistake? Even with the extra flour and added rising time, it was delicious and impressive to look at. I put cinnamon pumpkin butter on the slices. Everyone loved it.
Kushi
Thank you for your feedback, and I am glad everyone loved your bread. I think the moisture content in the pumpkin puree might have been the issue. The one that I used for this bread recipe was out of a can, and therefore less moist than homemade version. I also did not have to leaven the dough a second time after placing on a sheet pan. I will add some of your pointers in the tip section - thank you. Do let me know if you have any further questions.
Lu Schmidt
Thank you for your response. Everyone loved what I made so I'm not sure if I should reduce the water or not, next time. Knowing what you do does help.