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Vegan pumpkin bread

updated

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Ingredients for 1 servings:

  • 400 g pumpkin puree
  • 60 g margarine
  • 500 g wholemeal spelt flour
  • 2 tbsp sweetener, e.g. erythritol
  • 1 pinch of salt
  • some cinnamon powder
  • some nutmeg, ground
  • 20 g yeast, fresh
  • some margarine for spreading

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 3 hours 25 minutes

Preheat oven to 180°C (350°F). Chop the pumpkin and spread it out on a baking sheet and bake for about 40 minutes. When the pumpkin is soft, puree it with a hand blender. Combine the flour, margarine, and pumpkin puree, then stir in the sweetener, salt, nutmeg, and cinnamon. Crumble in the fresh yeast and knead thoroughly with your hands for 5 minutes. Cover the dough and let it rise in a warm place for 1 hour and 30 minutes. Grease a loaf pan with margarine, carefully spread the dough out, and bake for 45 minutes at 180°C (350°F).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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