The Pumpkin Bread (with Cinnamon Sugar Sprinkle)

This is my fluffiest and most buttery tasting pumpkin bread yet. Each bite is super soft, moist and full of pumpkin spice!

This recipe reminds me of the famous pumpkin bread they serve at Starbucks! My friend who used to work there told me that people would literally buy a full box of pumpkin bread around this time of year to bring home! The Starbucks pumpkin bread (and entire pumpkin line of drinks) did not fly so well here in Europe because pumpkin in sweets just isn’t done here! I am trying my best to change this pumpkin travesty one pumpkin dessert at a time 🙂

This pumpkin bread is much better for you and is still super tasty! The Starbucks Pumpkin Bread contains around 14 grams of fat whereas mine contains less than 6 grams of healthy fats! Like all my desserts, I tried to make it as healthy as possible by keeping the sugar low, using a mix of spelt and whole wheat flours and using minimal oil! In short, this pumpkin bread will leave you feeling totally satisfied and content 🙂  

Plus, if you are missing any of the ingredients, at the bottom of the recipe, I posted a list of substitutions. One of the best parts of this Pumpkin Bread is that it only uses one bowl. I was feeling daring and did not feel like washing more dishes – this Pumpkin bread worked out great despite the fact of disregarding the traditional 2 bowl method for the wet and dry ingredients!

You will thank me the moment you steal a taste of this yummy pumpkin dough, to the moment your entire home is filled with the vanilla infused pumpkin spice scent 🙂 I recommend waiting for the cake to cool down for about 20 minutes before trying it – I know that this can be difficult! I couldn’t wait and cut myself a piping hot slice just when it came out of the oven – pumpkin spice bliss…

This cake loaf is boyfriend approved…he was not originally so keen on my pumpkin desserts but he took one bite of this and loved it. I think his exact words were “I love that stuff on the top!” – Cinnamon Sugar Sprinkle and Deliciousness accomplished PLUS converted my first European to pumpkin desserts … (*insert evil laugh here “muahahahaha”) 🙂

I think that this might be my last pumpkin dessert for a while because I have some other recipes on my mind for the moment! 🙂 Maybe, I shouldn’t speak too soon just yet... but I think I am all pumpkin’d out for the moment! 😉 We’ll see how I feel in a week when the pumpkin in my cupboard starts calling my name… 

Also, don’t forget to like the Ceara’s Kitchen facebook page! I got it up and running last week 🙂

 
Print

Vegan Pumpkin Bread

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• Author: Ceara
• Total Time: 55
• Yield: 11

Print Recipe

Ingredients

• “Wet” Ingredients

• • 1/2 cup cane sugar*
• • 1 tbsp honey or maple syrup
• • 1 tsp vanilla
• • 3 tbsp coconut oil (melted)*
• • 1 and 1/2 cup pumpkin puree
• • 1/2 cup plus 3 tbsp milk of choice *room temperature (a touch more or less if your dough seems a bit dry – depends on the moisture of your pumpkin puree, dough should be very moist)
• • 1/2 tsp salt
• • 1 tsp cinnamon
• • 1/2 tsp nutmeg
• • 1/2 tsp ginger

• Dry Ingredients

• • 2 cups flour (I used 1 cup spelt and 1 cup white whole wheat)
• • 2 tsp baking powder

Cinnamon Sugar Sprinkle

• • 2 tbsp cane sugar
• • 1 tbsp cinnamon
• • 1 tbsp coconut oil
• • 1 milk (optional if you want a more moist “sprinkle”)

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Instructions

1. Pre-heat oven to 350ºf or 180ºc.
2. Put wet ingredients in a large bowl. Whisk together until very smooth and creamy.
3. Add flour and baking powder to the wet ingredients. I lightly mixed the baking powder and flour together in the big bowl before incorporating it with the wet ingredients.
4. Pour dough into lightly greased loaf pan.
5. Mix “sprinkle” ingredients together in small dish and sprinkle over loaf.
6. Bake for 37 – 40 minutes or until toothpick comes out clear.
7. Let sit for 10 minutes and Voila! Enjoy!

Notes

• – This bread works great with white whole wheat, spelt or all-purpose flour (If you use 100% spelt you will have a much denser muffin!). I used one cup white whole wheat and one cup spelt flour!
• – If you don’t have cane sugar on hand use white or a light brown sugar.
• – If you don’t have any coconut oil on hand you can also use walnut oil, canola oil, peanut oil…
• – If you want to make this bread lower in fat you can try subbing some of the coconut oil for pumpkin puree or applesauce but this will result in a “cakier” and denser loaf.
• Nutritional Benefits: High in Vitamin A, fiber, selenium, phosphorus, manganese and low in cholesterol 🙂

• Prep Time: 15
• Cook Time: 40