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.
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 8x4 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.