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!
| Prep Time | 55 minutes (including rise time) |
| Cook Time | 40 min |
| Servings | servings |
- 2.5 cups whole wheat flour
- 10 gr instant dry yeast
- 1 teaspoon salt
- 40 gr walnuts chopped and roasted
- 50 gr pumpkin seeds chopped and roasted
- 1 teaspoon dried mixed herbs
- 1 cup almond milk for vegan buttermilk
- 3 teaspoons fresh lemon juice
- 1 cup grated beet
- 3/4 cup mashed pumpkin
- 1/2 cup warm water
- 3 tablespoons maple syrup
- pumpkin seeds for topping
Ingredients
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- In a large mixing bowl, mix the dry ingredients together and mix through - flour, yeast, salt, walnuts, pumpkin seeds, and dried herbs. Set aside.
- Before the wet ingredients are mixed together, combine the almond milk with lemon juice and leave to stand for 10 minutes to create the vegan buttermilk.
- In another mixing bowl, combine the wet ingredients - the grated beet, mashed pumpkin, warm water, vegan buttermilk, and maple syrup.
- Add the wet ingredients to the dry ingredients. Mix.
- Knead the dough on a floured surface until soft and springy.
- Place in a lightly oiled bowl and cover with clingwrap. Place the dough in a warm spot and allow to rise double it's size.
- Prepare a standard loaf tin with non stick spray or line it with baking paper.
- Transfer the bread dough to the loaf tin and press the bread dough lightly in the tin. Sprinkle with pumpkin seeds and bake at 180 degrees Celsius for 40 minutes or until a tester comes out clean.
- Keep the loaf in the fridge for up to a week. Great toasted with a spread of nut butter.
