You will love it!

This is the ultimate comfort cake in the fall. This pumpkin bread is super soft, moist, and so delicious. This recipe will become your go-to during pumpkin spice season. For the best results, opt for fresh pumpkin, easily roasted whole in the oven, then peeled and seeded (Use the remaining for a soup or curry !) With its simplicity and irresistible taste, this pumpkin bread is a must-have for any autumn gathering or cozy afternoon snack.

Chef Tosca Tip

For a caramelized finish, sprinkle the top of the cake with (coconut) sugar before baking. After baking, top with pumpkin seeds for an extra touch of decoration.

Ingredients

Dry ingredients:

200g flour
100g brown sugar
10g baking powder
2g cinnamon (or more if you really love the taste like me)
2g nut meg
2g cardamom
2g baking soda
Pinch of salt

Wet ingredients:

80g vegan butter (melted)
200g roasted pumpkin of choice (I just popped a whole butternut in the oven and then peeled it)
80g plant milk
10g apple cider vinegar (or regular vinegar)

Optional: Roasted pumpkin seeds and coconut sugar for topping

Shopping list

Watch me !

method

Preheat oven at 190°C
Combine wet ingredients in a high speed blender and dry ingredients in another bowl
Pour wet ingredients in dry ingredients and combine with a whisk until smooth
Pour batter in lined mold and bake for 50min at 190°C, or until golden/brown on top. Stick a knife or toothpick in to check
Let the cake sit for at least 30min before eating