Vegan Pumpkin Bread
Can you smell the pumpkin spice in the air? Autumn is officially here and it’s time to break out the plad. Don’t forget your boots and scarf too.
My Vegan Pumpkin Bread is a wonderful addition to all foods fall. The not too sweet bread maker recipe has hints of clove, allspice, ginger, and nutmeg. All the warming spices to contrast the chill outside.
I like to serve this alongside other Autumn dishes such as butternut squash soup. It pairs beautifully with a savory curry as well.
Fall is a special time of year for me. The weather is changing with a crispness to the breeze. I love seeing the leaves change colour and finally fall to the ground. It’s the perfect time of year to celebrate the changing season.
Can you make this loaf sweet?
If you’d like this loaf to be enjoyed on the sweet side, turn it into french toast for breakfast! Another sweet idea is to toast up a few slices, spread with vegan butter and sprinkle with cinnamon and sugar.
Whatever way you choose to enjoy this loaf, it’s versatility won’t disappoint!
Ingredients to Make Vegan Pumpkin Seed Bread
For this bread maker recipe you will need:
- plant milk
- vegetable oil
- canned pumpkin puree (NOT Pumpkin Pie Filling)
- brown sugar
- whole wheat flour
- all purpose flour
- pumpkin seeds, toasted
- ginger, nutmeg, ground clove or all spice, or pumpkin pie spice
- bread machine yeast
How to make Vegan Pumpkin Bread in the Bread Maker
This bread machine recipe is easy as (pumpkin) pie. Just add all of your ingredients into the bread pan in the order recommended by the manufacturer.
I use the Sunbeam brand bread maker and for me that means adding all of the wet ingredients first, followed by the dry.
Don’t let the salt or spices touch your yeast-this can inhibit its action, leading to a short loaf.
Select the Whole Wheat cycle for a 2 pound loaf.
Toasting the pumpkin seeds
I always purchase raw pumpkin seeds also known as pepitas. They are super easy to toast-just follow these simple instructions:
- place a non-stick pan over medium heat
- add in enough pumpkin seeds to evenly cover the bottom of the pan. You will only need 1/2 a cup for this recipe, but I always toast a little more for snacking or other recipes such as a granola.
- allow the seeds to brown slightly by cooking for around 5 minutes.
- shake the seeds in the pan a few times and bring the pan down to a low heat
- allow to toast for an additional 2-3 minutes
- the seeds are done when you can smell them and they are a light brown colour.
***Don’t add oil or salt to these if you are using them for the above bread recipe. Totally fine to add these ingredients if you are only toasting them to snack on or for another recipe like granola;)
Vegan Autumn Pumpkin Seed LoafMegan Kerry
- Bread Maker
- 1/2 cup water
- 1 cup canned pumpkin puree ***NOT Pumpkin Pie FILLING
- 1/4 cup plant milk I used Silk Soy Original
- 1 1/2 tsp salt
- 1/3 cup packed brown sugar
- 2 tbsp vegetable oil Canola is fine here-don't use a strong flavored oil like olive.
- 1 cup whole wheat flour
- 2 1/4 cups all purpose flour
- 1/2 cup pumpkin seeds toasted
- 3/4 tsp all spice, ground clove or pumpkin pie spice
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 1/2 tsp bread machine yeast
To Toast the Pumpkin Seeds:
- place a non-stick pan over medium heat
- add enough pumpkin seeds to evenly cover the base of the pan
- toast for close to 5 minutes
- shake the pumpkin seeds in the pan and lower the heat to low
- allow to toast for an additional 2-3 minutes, or until done
- your seeds are done when you can smell them, and they are a golden brown colour.
To Make the Bread
- add all of the ingredients into the bread pan in the order recommended by the manufacturer of YOUR bread maker.
- select the whole wheat cycle for a 2 pound loaf
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Until next time guys,
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Thanks so much for a wonderful recipe. My dough needed an extra 5 Tbsp of flour, but the final loaf came out so tender, with beautiful crumb!
Excellent Jessica! That sounds amazing:) So glad you loved this recipe!