Brown Sugar Cranberry Pumpkin Bread (Vegan)
This festive bread combines the flavors of pumpkin puree, cranberries, and brown sugar to create a moist, delicious, and slightly tart loaf. It’s a simple, quick, and dairy-free bake.
This amazing bread combines the tastes of pumpkin puree, brown sugar, and fresh cranberries. The tart cranberries are encased in a delicate, moist, and slightly sweet crumb. This wonderfully festive loaf is finished with some toasty spices and a delicious crumble topping. This pumpkin bread is perfect for a weekend bake or adding to your holiday menu .
What you will need:
Pumpkin puree, brown sugar and fresh cranberries are a must for this recipe. Cranberries are in season right now, so let’s take advantage. All other ingredients are basic pantry items.
- fresh cranberries
- pumpkin puree
- all purpose flour
- baking soda
- baking powder
- cinnamon
- nutmeg
- brown sugar
- plant based milk
- plant based butter with salt
- plant based yogurt
- vanilla extract
How to:
This bread has a lovely crumble top, so let’s prepare the crumble topping first. To a small bowl, add the flour, sugar, cinnamon, and nutmeg; whisk the dry ingredients together. To the dry ingredients, add the butter (the butter should be cold and cubed). Incorporate the butter into the dry ingredients by cutting it in until you achieve a pebble-like consistency. I used a pastry cutter to do this, but you could use two knives or even your fingers. Set the crumble aside for later.
Now to prepare the bread. To a small bowl, add the flour, baking powder, baking soda, cinnamon, and nutmeg. Whisk the ingredients together and set the bowl aside. To a medium bowl, add the melted butter, brown sugar, and pumpkin puree. Whisk the ingredients together for 1 minute. To the pumpkin mixture, add the milk, yogurt, and vanilla extract. Whisk for 30 seconds to 1 minute to fully combine the ingredients. To the wet ingredients, add the dry ingredients and whisk until just combined and no more flour can be seen. Add the cranberries to the batter and fold them in just until fully incorporated.
Pour the batter into a parchment-lined 8×4 loaf pan. Sprinkle the crumble topping over the top of the batter along with a handful of cranberries. Bake the bread for 65 minutes at 350°F. The crumble topping should be browning, and a toothpick inserted should come out clean. Allow the bread to rest in the pan for 20 to 30 minutes before transferring it to a cooling rack.
Store the bread in an airtight container at room temperature. The bread should remain fresh for 3 to 5 days.
Alright, let’s get started. Please make, bake and enjoy!
Brown Sugar Cranberry Pumpkin Bread (Vegan)
Ingredients
crumble topping
- ½ cup / 60 grams all purpose flour
- 2 tbsp / 28 grams plant based butter with salt – cold and cubed
- 2 tbsp/ 24 grams brown sugar
- ⅛ tsp cinnamon
- ⅛ tsp nutmeg
bread
- 8 tbsp/ 113 grams plant based butter with salt – melted
- 2 cups/ 240 grams all purpose flour
- 6 tbsp plant based milk
- 2 tbsp plant based yogurt
- 1 tbsp vanilla extract
- 1 cups / 190 grams brown sugar
- 250 grams pumpkin puree
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 cup fresh cranberries + extra for the top
Instructions
crumble topping
- In a small bowl, add the flour, cinnamon, nutmeg and brown sugar; whisk to combine. Add the cold, cubed butter and cut it in until a pebble-like consistency is reached. Set the crumble aside for later.
bread
- Pre-heat the oven to 350F and line an 8×4 loaf pan with parchment paper
- To a small bowl, add the flour, baking powder, baking soda, cinnamon and nutmeg; whisk to combine.
- To a medium bowl, add the melted butter, pumpkin puree and sugar: whisk for 1 minute. Add the milk, yogurt, and vanilla extract; whisk for another 30 seconds to a minute. Add the dry ingredients to the wet ingredients and whisk until just combined and no more flour can be seen. Add the cranberries and fold them in until incorporated.
- Pour the batter into the prepared pan and sprinkle the crumble topping over the top along with a handful of cranberries. Bake the bread for 65 minutes or until a toothpick inserted comes out clean. Allow the bread to rest in the pan for 20 to 30 minutes before transferring to a cooling rack. Store the bread in an airtight container at room temperature. It should remain fresh for 3 to 5 days.
