Dairy free pumpkin bread

by Kayla Magazine

Autumn makes me happy. Whenever the trees turn yellow and leaves fall down like a rain. We harvest as we bid farewell to summer. It is time to dig the potatoes, pull onions and garlic, roll the pumpkins to a warmer place. I think autumn should be called pumpkin season. And I really like that. Because pumpkins are healthy and nutritious. I make soups with them and green cocktails. Every year I dry pumpkin seeds and we eat them all. It is impossible not to like pumpkin pie. A hot chocolate drink and warm cake will lift your spirits all day long. This chocolate dairy free pumpkin bread melts in your mouth. It will fill your house with a delicious smell. Here is the recipe.

Dairy free pumpkin bread

10.5 oz (300 g) pumpkin

4 free range eggs (room temperature)

1 + 1/2 cups (192g) all-purpose flour (I use white spelt flour)

1 cup (180 g) cane sugar

1/2 glass of vegetable oil

1 lime juice

3 tablespoons organic unsweetened cocoa

1 teaspoon cinnamon

2 teaspoons baking powder

butter for bread loaf pan grease

Chocolate ganache

5 oz (150 g) quality dark chocolate

5 oz (150 g) oat milk

How to make dairy free pumpkin bread

1. Prepare the pumpkin: cut the skin, remove the seeds, and place them in a dry area. Place the pumpkin in a high-power blender and blend until smooth.
2. Beat the eggs with an electric whisk. Add sugar and cinnamon and beat the mixture again.

3. Mix the flour together with the baking soda in a big mixing bowl.

4. Pour the mashed pumpkin into a large bowl. If there is any juice, remove it. Then put all the flour into a sieve and gradually sieve it onto the pumpkin mass. The dough should be able to be mixed with a spoon, but quite thick. If the pumpkin is juicy and the dough is runny, add a little more flour.

5. Adjust the oven rack to the lowest position and preheat the oven to 350°F/180°C. Lowering the oven rack prevents the top of your bread from browning too much, too soon. Bake for 60 minutes.

6. Take the chocolate dairy free pumpkin bread out of the oven, leave it until it cools down a bit. Loosen the edges with a knife and remove from the pan. Pour homemade chocolate ganache on top. Vegan ganache recipe.

How to make chocolate ganache:

  1. Pour the oat milk into a small pot. Heat until it boils. Once it boils, immediately remove it from the heat and add the finely broken chocolate. Wait a few minutes until the chocolate starts to melt.
  2. Mix the chocolate and oat milk well until a smooth mass is obtained – chocolate glaze.
  3. When the mass becomes smooth, immediately pour it onto the cake. If you leave the glaze to sit longer, it will set. In this case you will need to spread it with a spatula. You won’t be able to get nice runny chocolate icicles. This is why I pour it right away. Let the cake stand for about 15 minutes until the icing is set.

How to store dairy free pumpkin bread

Cover and keep chocolate dairy free pumpkin bread leftovers in the refrigerator for up to 4-5 days. Enjoy!

Tips & Notes:

If you want the cake to be dark, use pure organic cocoa. Cocoa mixed with sugar and milk powder will not give your cake a dark cocoa color.

Nutrition

Pumpkin is incredibly nutritious, meaning it has lots of vitamins and minerals and relatively few calories. Pumpkin contains Vitamin A, Vitamin K, Copper, Vitamin E, Iron, Magnesium, Riboflavin, Vitamin B6, Vitamin C, Potassium.


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dairy free pumpkin bread

Dairy free pumpkin bread

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 10.5 oz (300 g) pumpkin
  • 4 free range eggs (room temperature)
  • 1 + 1/2 cups (192g) all-purpose flour (I use white spelt flour)
  • 1 cup (180 g) cane sugar
  • 1/2 glass of vegetable oil
  • 1 lime juice
  • 3 tablespoons organic unsweetened cocoa
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • butter for bread loaf pan grease

Instructions

1. Prepare the pumpkin: cut the skin, remove the seeds, and place them in a dry area. Place the pumpkin in a high-power blender and blend until smooth.
2. Beat the eggs with an electric whisk. Add sugar and cinnamon and beat the mixture again.

3. Mix the flour together with the baking soda in a big mixing bowl.

4. Pour the mashed pumpkin into a large bowl. If there is any juice, remove it. Then put all the flour into a sieve and gradually sieve it onto the pumpkin mass. The dough should be able to be mixed with a spoon, but quite thick. If the pumpkin is juicy and the dough is runny, add a little more flour.

5. Adjust the oven rack to the lowest position and preheat the oven to 350°F/180°C. Lowering the oven rack prevents the top of your bread from browning too much, too soon. Bake for 60 minutes.

6. Take the chocolate dairy free pumpkin bread out of the oven, leave it until it cools down a bit. Loosen the edges with a knife and remove from the pan. Pour homemade chocolate ganache on top.

Notes

If you want the cake to be dark, use pure organic cocoa. Cocoa mixed with sugar and milk powder will not give your cake a dark cocoa color.

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