Pumpkin Bread

Serves 8-10

This is great seasonal serve at a family breakfast or teatime, plus it can be used in lots of other recipes, too!

• 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 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