Homemade Vegan Pumpkin Bread

Best and Easy, vegan Pumpkin Bread Recipe for dinner, breakfast, snack, or as a side

5 from 1 vote

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.

Prep Time20

Cook Time40

Rest Time1

Total Time2

Course: Breakfast, Dinner

Cuisine: American

Diet: Vegan

Servings:

Calories: 442kcal

Author: Kushi

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.
2 teaspoon Sugar, 1 ½ cup Warm Water, 1 packet Active dry yeast
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.
1 cup Pumpkin puree, 2 tablespoon Vegetable oil, 1 ½ teaspoon Salt, 5 cups All purpose flour
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 degrees 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 the 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.

Nutrition