Pumpkin Bread [vegan]

Name: Pumpkin Bread [vegan]
Prep time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 290g pumpkin flesh [10 oz]; 2 chia eggs [2 Tbsp milled chia seeds mixed in 6 Tbsp water]; 225g plain flour [7.9 oz / US 1 3/4 cups]; 175g golden caster sugar [ 6.2 oz / just under 1 US Cup]; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground allspice; 1 tsp ground ginger; 1/2 tsp salt; 1 tsp baking powder; 1 tsp bicarbonate of soda; 100g chopped pecans [3.50 oz / US 3/4 cup]; 90ml melted coconut oil [3 fl oz / US 3/8 cup]; 1 tsp vanilla extract; zest of 1 orange; FOR THE ORANGE ICING:; 100g icing sugar [3.5 oz / US 1 cup]; 2 Tbsp fresh orange juice; zest of 1 orange

Published on October 10, 2018 | In American | By theflexitarian |

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- Prep Time
- 25 Minutes
- Cook Time
- 45 Minutes
- Yield
- 1
- Difficulty Level

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Pumpkin bread makes a tasty seasonal alternative to banana bread. This loaf is filled with fragrant autumn spices and topped with sweet orange icing. Serve it for dessert, snack, afternoon tea or even breakfast if you like.

This is a quick and easy recipe where ingredients can be mixed together by hand. No need to use a food processor, a wooden spoon is all you need.

Instead of canned pumpkin puree, I used some fresh pumpkin flesh, which is cooked and mashed.

Make sure the pumpkin bread has cooled down completely before you add the orange icing.

You can substitute pecans with walnuts.

Dairy-Free, Egg-Free, Gluten-Free, Low Fat, Soya-Free, Vegan

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Ingredients

290g pumpkin flesh [10 oz]
2 chia eggs [2 Tbsp milled chia seeds mixed in 6 Tbsp water]
225g plain flour [7.9 oz / US 1 3/4 cups]
175g golden caster sugar [ 6.2 oz / just under 1 US Cup]
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 tsp ground ginger
1/2 tsp salt
1 tsp baking powder
1 tsp bicarbonate of soda
100g chopped pecans [3.50 oz / US 3/4 cup]
90ml melted coconut oil [3 fl oz / US 3/8 cup]
1 tsp vanilla extract
zest of 1 orange
FOR THE ORANGE ICING:
100g icing sugar [3.5 oz / US 1 cup]
2 Tbsp fresh orange juice
zest of 1 orange

Instructions

Peel and cut pumpkin into small dice. Heat some water in a pan. When boiling, add pumpkin and cook until soft (around 10 mins). Drain and set aside.
Pre-heat the oven to 180C/Fan 160C/350F/Gas 4. Line a loaf tin with parchment paper.
Prepare chia eggs by mixing together 2 Tbsp milled chia seeds in 6 Tbsp water. Set aside.
In a large bowl, mix together flour, sugar, cinnamon, nutmeg, allspice, ginger, salt, baking powder, bicarbonate of soda and chopped pecans.
Mash pumpkin to a smooth paste. Mix in coconut oil, vanilla extract, chia eggs and orange zest until all is well blended.
Add pumpkin mixture to flour mixture. Stir with a wooden spoon until all the ingredients are well combined.
Pour mixture into the loaf tin. Cook in the oven for around 40-45mins or until an inserted cake skewer comes out completely clean.
Cool completely before making the orange icing.
To make the icing, mix together the icing sugar and orange juice. Pour orange icing over the pumpkin bread. Top the icing with some grated orange zest.