Recipe vegan pumpkin bread

On this page I’m sharing my recipe for vegan pumpkin bread. This pumpkin bread is super tasty! You can use it instead of regular bread for breakfast or lunch to make a sandwich but you can also serve it as a snack at a party. It’s great on its own but makes a perfect combination with homemade hummus.
I was inspired for this vegan pumpkin bread by a recipe I saw from Dutch supermarket Jumbo. You can read their recipe in Dutch here.
In the original recipe they advised to buy a pumpkin, cut it in half, peel it and cut it in cubes. But I always think this is so much work. So if your supermarket sells the ready to use pumpkin cubes, I’d advise you to buy those. I used a 400 grams package of peeled and cubed pumpkin.
I’ve also made this recipe a bit more healthy by using whole wheat flour instead of regular flour. Choosing whole wheat flour is healthier as it contains more fiber.

Recipe Pumpkin Bread

Ingredients:
400 grams cubed pumpkin (or half a pumpkin peeled and cubed)
400 grams whole wheat flour
1 sachet of dried yeast (7 grams)
2 tbs olive oil
5 grams sea salt
50 ml lukewarm water

Preheat an oven to 180°C/375°F. Spread the pumpkin cubes on a baking tray and cover with aluminium foil. Bake the pumpkin for 25 minutes. Let it cool and use a food processor or stick blender to puree the pumpkin.
Use a mixer with dough hooks to mix the mashed pumpkin, whole wheat flour, yeast, olive oil and water until a dough has formed. Put the dough underneath a clean kitchen towel and let it rise for one hour.
Knead the dough in the shape of a loaf of bread and let it rest underneath the towel for another 30 minutes.
Preheat the oven again to 180°C/375°F. Bake the pumpkin bread for about 30 minutes. If it’s not solid enough yet, warm it again in 5 minute intervals.

You can save the vegan pumpkin bread in a paper bag or kitchen towel for 2 days.