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  • Writer's pictureEmily Yeo

Pumpkin Loaf

I’m a bread girl, that’s no news. I love the magic of yeast and flour, I love the endless versatility that it gives to you and can make you busy baking forever. A really fine and delicious enjoyment is this fluffy orange vegan pumpkin loaf that has a beautiful orange hue and light texture this bread goes so well with hearty soups and stews. Plus, it makes your kitchen smell heavenly. This pumpkin loaf is so easy to make, the hardest thing about it is waiting for it to finish baking in the oven! Plus, this recipe contains NO OIL. The pumpkin does 100% of the lifting to make it super soft and tender, no extra fat or added sugars required.



Pumpkin bread recipes are also some of the simplest to make healthy and still taste fab. Pumpkin itself is rich in Vitamin A, Vitamin C, antioxidants, iron, and more. Plus, since pumpkin is naturally moist, you can easily bake pumpkin bread without needing to add extra fat. I also make pumpkin bread first for no other good reason than that I adore it, which is perhaps the best reason of all. The pumpkin flavour comes from lots of pumpkin purée, I didn’t skimp on the pumpkin, so the flavour is really delicious.



Beneath its colourful facade, this soft and chewy bread is nothing more than a white sandwich loaf with pumpkin purée taking the place of water in the dough. The purée lends a subtle earthiness to the bread, one that's mellow enough to keep the overall profile classic and mild. It's a versatile loaf that will add seasonal flair to any meal, whether you toast it up in the mornings to serve with butter and jam, slice it thin for grilled cheese, turn thick slabs into French toast, cube it into bread pudding, or tear it up for your favourite holiday stuffing. Or if you are me right off the end and into my mouth.


IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂

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