Pumpkin season has just started and what better way to kick it off than with this moist, tender, SUPER delicious pumpkin bread? I hadn’t ever baked a pumpkin loaf before and I have to admit I wasn’t expecting it to be anywhere near as delicious as this. Boy did I underestimate it. It’s literally the BEST cake I’ve ever made! Which is saying something as I’m really not a big cake person. The texture is so fluffy and almost melts in your mouth. Infused with pumpkin spice, naturally sweet roasted pumpkin puree and topped with a creamy vanilla frosting, it’s the must have recipe this season!
I literally ate four slices of this as soon as I’d finished the photoshoot. It’s that good. Dangerous in fact. I recommend baking this when you have friends or family visiting, otherwise you may end up like me and living on cake for two days. Worse things could happen, right? I don’t regret it one bit. It’s getting chilly now and there’s nothing my body wants more than a slice of this pumpkin bread and a big mug of hot chai tea. Over and over again.
Most pumpkin breads are laden with eggs, butter and sugar, but I’ve made this one vegan and refined sugar free! If you’re trying to avoid gluten you can also sub the flour for an all purpose gluten free blend. The roasted pumpkin puree really takes the moisture factor to the next level!
You can leave off the frosting on this recipe if you like, or if coconut isn’t your thing, you could always try a cashew frosting instead. Something about coconut and vanilla works perfectly with this bread though.
I use homemade pumpkin puree in this recipe, but you can use tinned if you prefer. Personally I love making it at home as it’s so much cheaper, more nutritious, better for the environment AND you end making enough to store or freeze for loads of other dishes. Which works well for me as I’m basically in pumpkin land at the minute. I made a pumpkin chai latte last night with some of the leftover puree, who needs Starbucks?
I’ve got tonnes of recipes coming up that use pumpkin, sweet and savoury! What’s your favourite way to use pumpkin? If you can’t get your hands on any yet, sweet potato would work well too.
After you’ve roasted your pumpkin, the cake comes together in one bowl, it couldn’t be easier! It’s just a case of mixing dry ingredients with wet and chucking it in a loaf tin. The frosting is just coconut cream with some chai spice and vanilla stirred through, minimal fuss, maximum creaminess.
You’re going to LOVE this pumpkin bread, it’s –
- Refined sugar free
- Easy to prepare
If you whip up your own pumpkin bread, I’d love to hear from you! I literally squeal with excitement when I see somebody has made one of my recipes, it really makes my day. Please leave me a comment below, or take a snap and post it on Insta and tag me @bos.kitchen.
- 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
- 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
- Preheat oven to 180•c. Line a loaf pan with greaseproof paper.
- 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.
- Pour batter into prepared loaf tin, sprinkling over pumpkin seeds on top.
- Bake in the oven for 50 minutes, until a toothpick comes out clean. Allow to cool completely on a wire rack.
- 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.
- Best kept in the fridge for up to 4 days and allow to come to room temperature before eating.
- Pumpkin spice – To make your own, combine 2 tbsp cinnamon, 1 tsp ginger, 1/2 tsp allspice, 1/4 tsp nutmeg, 1/4 tsp cloves and 2 ground star anise. Double up the recipe to make a bigger batch to enjoy for other recipes.
- Pumpkin puree – Pop a medium size pumpkin in the oven at 180•c for at least an hour, or until you can easily push a knife through. Remove, allow to cool, then scoop out the flesh and add to a blender with a cup of water. Process on high until smooth and transfer to jars. Can be stored in the fridge for up to a week or frozen for up to two months.
- Coconut cream – Prepare your coconut cream by chilling a tin of coconut milk in the fridge overnight. In the morning, the fat will have risen to the top. This is the bit to scoop out and use for the frosting. When you’re buying coconut milk, shake the can to check how watery it is, not much sloshing around and you know you’ve got a good one!