Bread Maker yeasted Pumpkin Bread with olive Oil, Vegan

Pumpkin bread slices on white platter with fall leaves and spices, autumn baking, cozy seasonal food, vegan pumpkin bread recipe, Veggie Fun Kitchen.

Bread Maker yeasted Pumpkin Bread with olive Oil, Vegan

Course: bread

Cuisine: American

Diet: Vegan

Keyword: bread machiine bread, vegan bread

Prep Time: 10

Cook Time: 3 20

Total Time: 3 30

Servings: Slices

Calories: 183kcal

Author: Cindy Rainey

This Vegan Bread Maker Pumpkin Bread takes all the cozy autumn flavors you love: real pumpkin purée, warm spices, and olive oil, and turns them into a soft, sliceable loaf that’s perfect for breakfast toast or hearty sandwiches. Unlike sweet quick breads, this one is yeasted, meaning it rises beautifully in the bread machine and has that chewy, bakery-style texture you can’t get from oven-baked pumpkin loaves

Print Recipe

Equipment

Bead Machine

Ingredients

⅔ cup soy milk use a high protein milk like soy milk or pea protein milk for best texture. See notes
½ cup pumpkin puree
¼ cup olive oil
⅓ cup brown sugar lightly packed, see notes
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
1 teaspoon salt
2¾ cup bread flour measured correctly, see notes
1¾ teaspoon rapid rise yeast see notes

Instructions

Warm the plant milk in the microwave for about one minute. It should not be so hot that you can't tough it - just warmed.
⅔ cup soy milk
Add the plant milk and the wet ingredients and spices to the bread making tub of your bread machine. The bread flour and yeast will be added last.
⅔ cup soy milk, ½ cup pumpkin puree, ¼ cup olive oil, ⅓ cup brown sugar, 2 teaspoons pumpkin pie spice, ½ teaspoon ground cinnamon, 1 teaspoon salt
Correctly measure the bread flour (see blog post and notes). Add on top of the wet ingredients
2¾ cup bread flour
Made a little indent in the top of the flour and add the rapid rise yeast on top.
1¾ teaspoon rapid rise yeast
Set the bread machine to the standard white loaf. Medium crust. Medium-sized loaf. Press start and relax for the next 3 hours!

Notes

For best texture use a higher protein unsweetened plant milk. My preference is Ripple unsweetened pea protein milk. If you are not dairy free you could probably use a dairy milk. I have not tested that. Let me know in the comments.

Pack the brown sugar. I use light brown sugar. it's super important that you make sure all the lumps and bumps are removed from the brown sugar before adding it to the recipe. If my brown sugar is a little bit old and lumpy, I add a slice of fresh bread to the sealed package for a few hours to soften it so that I can break it up.

Use bread flour for best results. Measure the flour correctly using the lighten method.

For best results, use the rapid rise yeast/bread machine yeast. If you choose to use active dry yeast, it converts to 2 1/4 teaspoons - but I have not tested this so use at your own risk

Nutrition