Pumpkin Bread by @healthyalie

1h15

10 servings

🌾

280 g

Wheat flour

🫙

7 g

Baking powder

🫙

5 g

Baking soda

🍬

80 g

Cane sugar

🧂

1 tbsp

Pumpkin spice

🥛

120 ml

Plant-based milk

🫗

60 ml

Vegetable oil

🎃

350 g

Pumpkin puree

🍦

15 ml

Vanilla extract

🧀

Cream cheese

  1. Preheat
    • parchment paper

    Preheat the oven to 175°C (350°F). Line the loaf pan with 1 sheet of parchment paper.

  2. Add
    • wheat flour
    • Cane sugar
    • Pumpkin spice

    Add 280 g wheat flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 80 g cane sugar, and 1 tbsp pumpkin pie spice to the large mixing bowl.

  3. Whisk
    • Wheat flour
    • Cane sugar
    • Pumpkin spice

    Whisk the dry ingredients until evenly combined.

  4. Add
    • plant-based milk
    • rapeseed oil
    • pumpkin puree

    Add 120 ml plant-based milk, 60 ml rapeseed oil, 350 g pumpkin puree, and 1 tbsp vanilla extract to the small mixing bowl.

  5. Whisk
    • Plant-based milk
    • Vegetable oil
    • Vanilla extract

    Whisk the wet ingredients until smooth and uniform.

  6. Pour
    • wheat flour
    • Cane sugar
    • Pumpkin spice

    Pour the wet mixture into the bowl of dry ingredients. Fold gently with a spatula just until no dry flour remains.

  7. Pour

    Pour the batter into the lined loaf pan. Smooth the surface with the spatula.

  8. Bake

    Bake for about 60 min at 175°C (350°F). Test the center with a toothpick; it should come out clean.

  9. Cool

    Remove the pumpkin bread from the pan. Cool completely on a wire rack before slicing.

Pumpkin Bread by @healthyalie

1h15

10 servings

🌾

280 g

Wheat flour

🫙

7 g

Baking powder

🫙

5 g

Baking soda

🍬

80 g

Cane sugar

🧂

1 tbsp

Pumpkin spice

🥛

120 ml

Plant-based milk

🫗

60 ml

Vegetable oil

🎃

350 g

Pumpkin puree

🍦

15 ml

Vanilla extract

🧀

Cream cheese

Preparation Steps

  1. Step 1/9

    Preheat the oven to 175°C (350°F). Line the loaf pan with 1 sheet of parchment paper.

    📜parchment paper
    🍳loaf pan

  2. Step 2/9

    Add 280 g wheat flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 80 g cane sugar, and 1 tbsp pumpkin pie spice to the large mixing bowl.

    🌾wheat flour
    🫙baking powder
    🫙baking soda
    🍬cane sugar
    🧂pumpkin pie spice
    🥣large mixing bowl
    🥄measuring spoons

  3. Step 3/9

    Whisk the dry ingredients until evenly combined.

    🥣large mixing bowl
    🥄whisk

  4. Step 4/9

    Add 120 ml plant-based milk, 60 ml rapeseed oil, 350 g pumpkin puree, and 1 tbsp vanilla extract to the small mixing bowl.

    🥛plant-based milk
    🫗rapeseed oil
    🎃pumpkin puree
    🍦vanilla extract
    🥣small mixing bowl
    🥛measuring jug
    🥄measuring spoons

  5. Step 5/9

    Whisk the wet ingredients until smooth and uniform.

    🥣small mixing bowl
    🥄whisk

  6. Step 6/9

    Pour the wet mixture into the bowl of dry ingredients. Fold gently with a spatula just until no dry flour remains.

    🌾wheat flour
    🫙baking powder
    🫙baking soda
    🍬cane sugar
    🧂pumpkin pie spice
    🥛plant-based milk
    🫗rapeseed oil
    🎃pumpkin puree
    🍦vanilla extract
    🥣large mixing bowl
    🥣small mixing bowl
    🥄spatula

  7. Step 7/9

    Pour the batter into the lined loaf pan. Smooth the surface with the spatula.

    🍳loaf pan
    🥄spatula

  8. Step 8/9

    Bake for about 60 min at 175°C (350°F). Test the center with a toothpick; it should come out clean.

    🍳loaf pan
    ✨toothpick

  9. Step 9/9

    Remove the pumpkin bread from the pan. Cool completely on a wire rack before slicing.

    🍳loaf pan
    ✨wire rack

Composition

Ingredients

Types

Grains, Leavening agent, Sweetener, Plant-based beverage, Vegetables, Flavoring

Ingredients

Wheat flour, Baking powder, Baking soda, Cane sugar, Pumpkin spice, Plant-based milk, Vegetable oil, Pumpkin puree, Vanilla extract, Cream cheese

Notes

Wheat flour (or gluten-free flour mix), Vegetable oil (here, rapeseed oil), Cream cheese (optional topping)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

206 kcal

Macro nutrients

Protein: 3.6g, Carbohydrates: 34.2g, Sugars: 13.1g, Fat: 6.6g, Saturated fat: 0.7g, Fiber: 2.4g

Nutritional Information

Minerals

Calcium: 78mg, Iron: 2.1mg, Potassium: 220mg, Sodium: 205mg

Vitamins

Vitamin A: 530µg, Vitamin E: 1.3mg, Folate: 38µg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

loaf pan, large mixing bowl, small mixing bowl, whisk, spatula, measuring spoons, measuring jug, toothpick, wire rack

Appliances

Oven

Type

Type

Type Of Dish

Bread, Dessert, Snack, Breakfast

Occasions

Breakfast, Brunch, Afternoon tea, Autumn, Halloween, Thanksgiving

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

American

Geographic

France, Europe

Various

Aspect

Texture

Moist, Soft, Tender, Fluffy

Flavors

Sweet, Spiced, Vanilla, Pumpkin, Warm

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store fully cooled bread in an airtight container,Keep away from heat and direct sunlight), fridge : 5 days (Store in an airtight container,Place parchment paper between slices if stacking), freezer : 3 months (Slice before freezing,Wrap slices individually and place in a freezer-safe airtight bag)