Vegan Whole Grain Pumpkin Bread with Cream Frosting

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YESS! It’s pumpkin time again! I’m so going crazy with pumpkins, and I do actually wonder, is butternut squash and pumpkins the same? Because they taste alike, and I see butternut squashes all the time but these pumpkins don’t seem to come out easily.

OMG that reminds me of a funny story. I used to be DEATHLY afraid of public speaking, particularly when I was graded. I just happened to have this funny friend who told me that whenever I got nervous, all I had to do was picture everyone as pumpkins. Oh man, now I can’t stop laughing when I’m having the image of a pumpkin-filled audience. I can just see it in my head. If you’re also nervous about public speaking, I encourage you to do so too!

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So this pumpkin bread was totally inspired by the pumpkin season and I just see pumpkin breads, ice creams, and desserts EVERYWHERE. It’s exciting and I’m going to try and come up with some pumpkin recipes while I can find them in stores, before they revert back to the squashes!

So anyway, I made frosting out of cashew and left over pumpkin! Pretty smart way to use the remains, right? I think you can also make lovely ice cream with the frosting, if you put the remains in the freezer for a few hours.

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Vegan Whole Grain Pumpkin Bread with Cream Frosting

Pumpkin Puree
1 medium-large pumpkin

Pumpkin Bread
3/4 cup pumpkin puree
2 tablespoons almond milk
1 tablespoon ground flaxseed
3/4 cup spelt flour
3 tablespoons oat flour
3 tablespoons extra light olive oil
2 tablespoons whole wheat flour
1 tablespoon pure maple syrup
1/4 cup white grape juice
1 1/2 teaspoons baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon pumpkin spice blend
1/4 teaspoon baking soda
A sprinkle Sea Salt

Frosting
1 cup baked pumpkins
1/2 cup cashew, pre-soaked
1 tablespoon shredded coconut
1/2 teaspoon pure vanilla extract
1 teaspoon pure maple syrup

To make the baked pumpkin: Peel the skin off the pumpkin, then remove all the seeds. Chop it into small blocks and lay it out evenly on an oven tray. Bake at 300°F (148°C) for about an hour, or until the pumpkins are soft when you poke through it. Once baked, put half the pumpkin pieces into the blender to make the puree and leave the other half in a bowl for later on.

To make the pumpkin bread: Combine the almond milk with ground flaxseed in a small bowl so it can thicken and gel up. Then, spoon out 3/4 cups of pumpkin puree from the blender and add it in a large bowl, along with the spelt flour, oat flour, olive oil, whole wheat flour, maple syrup, grape juice, baking powder, vanilla extract, pumpkin spice blend, baking soda and salt.

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Preheat oven to 350°F (176°C).

Stir the mixture until everything is well mixed and even, then grease a small bread oven and spoon the batter in it. Bake on the top layer of the oven for about 45-50 minutes. It’s best to check after 40 minutes with a toothpick and test if it comes out clean. If you like the bread more moist, then take it out after 40 minutes.

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To make the frosting: Soak the cashews in warm water for about 15 minutes. Add the baked pumpkins, cashew, shredded coconut and vanilla extract and maple syrup into the blender and blend until it’s completely smooth. Spoon the frosting out onto the bread once it’s finished baking.

Allow the bread to cool for at least 20 minutes before eating.

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Vegan Whole Grain Pumpkin Bread with Cream Frosting
Serves: 2
 

Ingredients
Pumpkin Puree
  • 1 medium-large pumpkin
Pumpkin Bread
  • ¾ cup pumpkin puree
  • 2 tablespoons almond milk
  • 1 tablespoon ground flaxseed
  • ¾ cup spelt flour
  • 3 tablespoons oat flour
  • 3 tablespoons extra light olive oil
  • 2 tablespoons whole wheat flour
  • 1 tablespoon pure maple syrup
  • ¼ cup white grape juice
  • 1½ teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pumpkin spice blend
  • ¼ teaspoon baking soda
  • A sprinkle Sea Salt
Frosting
  • 1 cup baked pumpkins
  • ½ cup cashew, pre-soaked
  • 1 tablespoon shredded coconut
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon pure maple syrup

Instructions
  1. To make the baked pumpkin: Peel the skin off the pumpkin, then remove all the seeds. Chop it into small blocks and lay it out evenly on an oven tray. Bake at 300°F (148°C) for about an hour, or until the pumpkins are soft when you poke through it. Once baked, put half the pumpkin pieces into the blender to make the puree and leave the other half in a bowl for later on.
  2. To make the pumpkin bread: Combine the almond milk with ground flaxseed in a small bowl so it can thicken and gel up. Then, spoon out ¾ cups of pumpkin puree from the blender and add it in a large bowl, along with the spelt flour, oat flour, olive oil, whole wheat flour, maple syrup, grape juice, baking powder, vanilla extract, pumpkin spice blend, baking soda and salt.
  3. Preheat oven to 350°F (176°C).
  4. Stir the mixture until everything is well mixed and even, then grease a small bread oven and spoon the batter in it. Bake on the top layer of the oven for about 45-50 minutes. It’s best to check after 40 minutes with a toothpick and test if it comes out clean. If you like the bread more moist, then take it out after 40 minutes.
  5. To make the frosting: Soak the cashews in warm water for about 15 minutes. Add the baked pumpkins, cashew, shredded coconut and vanilla extract and maple syrup into the blender and blend until it’s completely smooth. Spoon the frosting out onto the bread once it’s finished baking.
  6. Allow the bread to cool for at least 20 minutes before eating.

 

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  1. Pingback: Vegan Whole Grain Pumpkin Bread with Cream Frosting – Vegan Lifestyle Magazine

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