Pumpkin bread
Prep time
Cook time
Total time
Serves: 1 loaf cake
Pumpkin bread
  • 1⅔ cup plain or gf all purpose flour
  • 2 tsp pumpkin spice *see notes for my homemade blend
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ cup coconut sugar
  • ¼ cup maple syrup
  • Pinch of salt
  • 3 tbsp aquafaba (water from a tin of chickpeas)
  • 1 cup roasted pumpkin puree *see notes for recipe
  • ¼ cup rapeseed/coconut oil, melted
  • ¼ cup non dairy milk
  • ¼ pumpkin seeds
Vanilla chai frosting
  • 1 tin of coconut milk - just the solid part of the can *see notes
  • ½ tsp vanilla powder/extract
  • ½ tsp chai or pumpkin spice *see notes
  1. Preheat oven to 180•c. Line a loaf pan with greaseproof paper.
  2. In a large bowl, combine all dry ingredients for the cake apart from the pumpkin seeds. Make a well in the middle and add in the wet ingredients, including pumpkin puree, stirring from the middle to combine and then gradually stir into the dry ingredients until evenly combined. Try not to overmix.
  3. Pour batter into prepared loaf tin, sprinkling over pumpkin seeds on top.
  4. Bake in the oven for 50 minutes, until a toothpick comes out clean. Allow to cool completely on a wire rack.
  5. Prepare frosting by scooping out the fat from a tin of coconut milk into a small bowl. Stir through vanilla and chai spice and spread onto cake. Top with a few more pumpkin seeds, if desired.
  6. Best kept in the fridge for up to 4 days and allow to come to room temperature before eating.
Recipe by Bo's Kitchen at http://www.boskitchen.com/pumpkinbread/