Now I am a bread girl, that’s no news. I started blogging on my Croatian blog because of bread, because I love how it’s done, I love the magic of yeast and flour, I love the endless versatility that it gives to you and can make you busy baking forever. If you decide so. And my mind is mainly set up on our daily bread.
So here is all and brand new Vegan Pumpkin Yeast Bread for you to try! It’s packed with great flavours that will gently bring you from autumn to winter kitchen scents: cinnamon, ginger, cloves, brown sugar and Pumpkin Allmighty! All together will make a softest pillow for your breakfast or tea time to enjoy. You can eat it warm or toasted on the next day. If it survives that long, which I sincerely doubt 😉
See those cute white specks in the bread? It’s the flour that didn’t get to be coloured by pumpkin, and it makes it even prettier!
Apart from baking, I really love pumpkins too! Both in sweet and savoury way. Stored in dark, dry and cool places, pumpkins can live up to your culinary ventures from early autumn till the snow starts to melt. It’s packed with beautiful nutritients to keep your plates healthy and since it’s very resilient, it’s really easy to find organic pumpkins in any ol’ garden. I love how I can use it in hearty dishes, like this Vegan Butternut & Cauliflower Curry or Beans and Butternut lentil Pottage.
What are your favourite pumpkin recipes?
The softest Vegan Pumpkin yeast bread, packed with beautiful scents of cinnamon, ginger and cloves!
- 15 g / 0,6 oz fresh yeast
- 120 ml / 1/2 cup lukewarm water
- 200 g / 1 cup pumpkin or butternut puree
- 300 g / 2 cups flour
- 120 ml / 1/2 cup of plant milk (I used oat milk)
- 5 tbsp brown sugar
- 2 tsp cinnamon
- 1 tsp ginger powder
- 1 tsp cloves powder
- pinch of salt
Melt the yeast in water. You can proof it if you usually do but I didn't.
Add pumpkin, flour and the rest of the ingredients into the mixing bowl. Mix well with wooden spoon till everything combines nicely. It'll be soft but that's ok.
Cover the bowl and let it rise for 45 mins or so. The dough will still be soft, even softer, but that's fine, because you don't have to knead it or anything.
Line the bread tin with baking paper.
Punch the dough with the wooden spoon and stir gently just to fold it once or twice.
Pour the dough or spoon it into the bread tin.
Start the oven to heat up to 180°C/375°F. The dough will rise some more till that time.
Bake the bread for 35 mins or it gets all nice and golden brown, more brown than golden.
Carefully, watching you don't burn yourself, hold the baking paper and lift the bread from the tin. Put it on a wire rack to cool. After 20 mins or so, you can peel the paper off of the bread. If you do it too soon, paper might stick to the bread and tear it.
Serve the bread warm, cooled or toasted with your favourite hot beverage and enjoy with your loved ones!
Like this recipe? Pin it for later!