Recipe: Pumpkin Spice Bread

Many thanks to Stephanie Miller for this recipe for pumpkin spice bread. Stephanie and her husband owned a vegan bakery in San Diego, where both her pumpkin bread and banana nut muffins (see recipe here) were very popular with customers. The painting is by Stephanie, of this recipe baked into individual mini bundt loaves. 

Ingredients
2 cups (250g) wholemeal Scotland The Bread flour
1 cup (195g) brown sugar
½ cup (100g) caster sugar
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
½ teaspoon salt
½ cup (40g) walnuts, chopped – optional
¾ cup (110g) raisins – optional

1 cup (225g) pumpkin puree – use canned, fresh pumpkin is too thin
½ cup (110ml) light oil (sunflower or rapeseed)
½ cup (120ml) soya milk + ¾ teaspoon apple cider vinegar – let stand for 5-10 minutes to curdle
¼ cup (60ml) water

Preheat oven to Gas Mark 4 / 180C.

Stir all dry ingredients together until well combined. Set aside.

In another bowl add oil, curdled soya milk, and water to pumpkin and stir until well mixed.

Add wet ingredients to dry ingredients and stir until well combined. Do not over-mix.

Pour into mini bundt or mini loaf pans and bake for approximately 20 minutes. Let stand for 20 minutes. To remove bundt cakes, turn the pan upside down and tap sharply onto a hard surface.

Or: pour into oiled 9”x5”x3” loaf pan. Bake for approximately 55-65 minutes or until toothpick tested in centre comes out clean. Let loaf cool before removing from pan.