The softest Vegan Pumpkin yeast bread, packed with beautiful scents of cinnamon, ginger and cloves!
The Softest Vegan Pumpkin Bread

The softest Vegan Pumpkin yeast bread, packed with beautiful scents of cinnamon, ginger and cloves!

Servings: 4
Author: Mari
Ingredients
  • 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
Instructions
  1. Melt the yeast in water. You can proof it if you usually do but I didn't. 

  2. 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. 

  3. 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. 

  4. Line the bread tin with baking paper. 

  5. Punch the dough with the wooden spoon and stir gently just to fold it once or twice. 

  6. Pour the dough or spoon it into the bread tin. 

  7. Start the oven to heat up to 180°C/375°F. The dough will rise some more till that time. 

  8. Bake the bread for 35 mins or it gets all nice and golden brown, more brown than golden. 

  9. 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. 

  10. Serve the bread warm, cooled or toasted with your favourite hot beverage and enjoy with your loved ones!