A delicious and healthy Vegan Beetroot, Pumpkin and Walnut Bread. Nothing beats the smell of freshly baked bread! I wanted to create a dairy free, and egg free loaf of bread that’s packed with veggies, and I am so chuffed with how this recipe turned out.
How to Make Vegan Beetroot, Pumpkin and Walnut Bread
I used grated beetroot, leftover roasted pumpkin, pumpkin seeds and walnuts in this recipe. I used whole wheat flour, but you can substitute the flour with any gluten-free flour blend, or simply use stoneground and unbleached flour for a clean version.
This Vegan Beetroot, Pumpkin and Walnut bread is completely dairy free and egg free – suitable for those enjoying a plant-based lifestyle. This loaf is perfect to store in the fridge for quick access and is amazing toasted with a spread of nut butter.
Vegan Beetroot, Pumpkin and Walnut Bread for Mealprep
It’s quick and easy to prep, even though it contains yeast. Allow the dough to double in size before you put it in the bread tin to bake. Placing the dough on a warm surface (like the stovetop) will help it rise. This bread is earthy, sweet and totally moreish. If you are keen to try a No Rise bread, click here. Hope you enjoy!