Pumpkin Bread

Pumpkin Bread

There are no tricks, here! Only sweet and savoury treats for children and adults alike. Whether you’re hosting a party or having a chilled night in, get in this spirit of Halloween with these frighteningly delicious eats.

Serves 8-10



  • 210g (7.4 oz) light brown sugar
  • 1¼ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • Pinch ground cloves
  • 300g (10.5 oz) pumpkin purée
  • 6 tbsp coconut oil or vegetable oil
  • 120ml (4 fl oz) plant milk
  • 2 tsp vanilla extract
  • 260g (9.1 oz) plain flour
  • 1 tsp baking soda
  • 2 tsp egg-replacer (such as The Plant Based Egg egg-replacer)
  • ½ tsp salt
  • Cinnamon-sugar for coating
  • 1
    Preheat the oven to 180°C/350°F/Gas 4
  • 2
    For the pumpkin batter, combine light brown sugar with the spices and whisk to distribute evenly, then add the pumpkin, oil, plant milk and the vanilla extract and whisk smooth.
  • 3
    Next sift together the flour with baking soda, egg replacer and the salt and add it to the sugar/pumpkin mixture in the bowl. Whisk smooth.
  • 4
    Pour into a greased standard loaf pan (9\" x 5\").
  • 5
    Bake for 45-55 minutes or when a toothpick inserted into the centre comes out clean.
  • 6
    6 Cool the bread in the pan until you can safely touch it with your hands, then unmould it and coat it with cinnamon sugar.
  • 7
    Cool the rest of the way on a rack.

Recipe by Gretchen Price, Gretchen's Vegan Bakery, gretchensveganbakery.com