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Sweet Pumpkin Bread

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Got a pumpkin left over from Halloween? Or have you bought one and you’re not sure what to do with it? Then look no further. This incredibly moist and flavoursome vegan pumpkin bread is a very easy bake, that even a novice baker can perfect!

Sweet Vegan Pumpkin Bread Recipe

Prep time: 5 minutes (or 40 minutes if you make your own pumpkin puree)
Cook time: approx. 50-60 minutes
Cooling time: approx. 15 minutes
Yields: 1 loaf


  • 200g plain flour
  • 1 tsp. bicarbonate of soda
  • 1 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. all spice
  • 1/2 tsp. nutmeg
  • Pinch of salt
  • 240g pumpkin puree* (+ 2 tbsp. water)
  • 200g granulated sugar
  • 115g vegan butter – melted (plus a little more to grease the loaf tin)
  • Egg replacer – equivalent to two whole eggs, follow the instructions on the packet
  • 70ml water
  • 2 tsp. molasses
  • 1 tsp. orange extract (optional, but very tasty)

Optional extras:

  • Orange slices for (decoration/a little extra flavour when baking)
  • Dried fruit (for decoration)


  1. Pre-heat the oven to 180°c (fan-oven)
  2. If you are making your own pumpkin puree: scoop out the seeds (don’t throw them away, they taste delicious roasted) and stringy bits of the pumpkin
  3. Then cut the pumpkin into at least 4 (depending on how big yours is) slices then face the cut side down on a baking tray and bake for about 40 minutes until soft
  4. When soft, scoop out the pumpkin flesh and add it to a blender with 2 tbsp. of water and blend until a puree has formed
  5. In a mixing bowl, add the flour, salt, bicarbonate of soda, ground ginger, cinnamon, nutmeg and allspice and then whisk until combined
  6. In a separate bowl, mix together the pumpkin puree, sugar, melted butter, egg replacer, water, molasses and orange extract, and once again whisk until combined
  7. Pour the dry ingredients into the wet and whisk until no dry flour is left and all is mixed
  8. Using a little extra vegan butter, grease the inside of the loaf tin, then pour in the mixture and smooth out until flat
  9. If you’re adding on toppings for decoration, place these on top now
  10. Bake in the over for about 50-60 minutes (will depend on the size of your tin and your oven) – you will know it’s cooked if a stick/tested comes out clean when poked into the middle of the bread
  11. When cooked, leave the bread out to cool for 5 minutes before removing it from the tin (you may need to use a knife around the edge of the tin to gently separate it
  12. Cool for at least a further 15 minutes on a cooling rack, then enjoy!

If you make this recipe, don’t forget to tag me in the photos of your creation on Instagram or Twitter so I can see!

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‘Breakfast at Stephanie’s’

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