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Vegan Pumpkin Buns w Spiced Pumpkin Custard

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Vegan Pumpkin Buns

Hey Bakers,

In this workshop I’m showing you how to make Vegan Pumpkin Buns w Spiced Pumpkin Custard and how to create a cute chocolate stalk.

This is such a delightful treat especially for Halloween and all your October events. This recipe consists of a soft pumpkin flavoured bread bun, filled with a spiced pumpkin custard and chocolate drizzled over the top with a chocolate stalk. The recipe is easy once you’re in the know.

This workshop will cover

  • how to make a simple bread dough and shape a pumpkin bread bun
  • how to make a spiced pumpkin pastry cream
  • using chocolate to decorate and create the stalk
  • recommended tools and troubleshooting

THIS RECORDING IS NOW AVAILABLE TO WATCH

COST: US$3 (plus tax depending on your country)

This workshop is through my PATREON account so click on event link for more details to register. Patreon is a subscription service, like Netflix, you can subscribe to and cancel anytime.

* When you sign up you will be charged on the day you sign up and then monthly from the 1st of every month. You can sign up and cancel straight after the course if you do not want to continue on with your subscription.

WATCH THIS WORKSHOP NOW
Pumpkin Buns sliced by Sara Kidd

Looking for more vegan baking workshops that are Pumpkin themed? Check out this one…

Vegan Pumpkin Layer Cake Workshop

Looking for vegan pumpkin recipes?

Easy Vegan Pumpkin Bread

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Vegan Pumpkin Bread by Sara Kidd 1

It’s October which means we are all reaching for our favourite vegan pumpkin bread recipe. I developed this recipe for bakers everyone as not everyone has access to canned pumpkin puree and pre-mixed pumpkin spice. So you have two options with the pumpkin bread recipe depending on what’s available to you.

This recipe is very simple. It only uses one mixing bowl (and a jug) for the bread and it bakes in 55 minutes.  No decoration required, just a lovely luscious pour of maple syrup and it’s ready to serve. It’s extra delicious if you reheat a slice and serve with maple syrup and ice-cream, it’s pure delight.

You can get creative with the recipe and add roasted nuts, pumpkin seeds or roasted pumpkin pieces to the top of the batter before you bake it to add some crunch.

How To Make Your Own Pumpkin Puree

Pumpkin puree in a bowl with a tea towel

It’s insanely easy. I buy butternut pumpkins as I’m located in New Zealand. Don’t tell anyone that these are actually a squash. I like these are they are sweet and nutty. If you in other parts of the world you might want to choose a sweet variety of pumpkin or ‘sugar pumpkins’.

There are 2 methods to make puree – roasting or boiling. Roasting does give a better flavour but I’m lazy so I boil as it’s quicker.

Boiling Method

  1. Clean and wash your pumpkin. Cut the skin from the outside of the pumpkin and then chop into one inch pieces and place into a large pot. Fill with water, covering the pumpkins and place onto a high heat. Boil until your pumpkin until it’s soft. I test this with a fork to make sure it pierces all the way through a pumpkin piece without force. It should take around 20 minutes.
  2. Remove the pot from the heat and carefully drain your pumpkin into a strainer. I use a fry pan flipper and use it to press down the pumpkin to push out any excess water. Pour into a blender and blend until smooth.

Roasting Method

  1. Preheat your oven to 200C / 390F.
  2. Clean and wash your pumpkin. Cut the skin from the outside of the pumpkin and chop into one inch pieces and place onto a baking paper lined baking sheet. Bake for 40 to 60 minutes or until your pumpkin is soft.
  3. Pour into a blender and blend until smooth. Transfer into an airtight container and keep in the fridge.

Vegan Pumpkin Bread Breakdown

Vegan Pumpkin Bread illustration
Skill:Easy
Method:Mixing in one bowl
Size:23 x 10cm
Serving:12 casual servings
Pairing:Maple syrup / ice-cream
Sweetness:Light
Profile:Firm soft cake
Storage:Airtight container in the fridge for 3-4 days & can freeze for 1 month
Bakers Tip:Add another 1/4 cup of sugar if you would like a sweeter version

Tips For Making This Vegan Pumpkin Bread

  1. Make sure your oven is heated to the correct temperature before baking, use an oven thermometer
  2. Use a vanilla bean paste for the best flavour
  3. Don’t be tempted to over mix your batter, it’s already very thick so be gentle when mixing
  4. Use a standard loaf cake tin for best results, I recommend USA Bakeware range
  5. Follow my rolling technique to ensure the cake won’t crack

Ingredient Substitutions

  • swap brown sugar with raw sugar
  • swap soy milk with coconut milk for a soy free version
  • Swap pumpkin puree for sweet potato puree
Vegan pumpkin bread slice with maple syrup

Love pumpkin? Check out these vegan cake recipes…

Watch this video to see how I make my Vegan Pumpkin Bread

Print
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Slice of vegan pumpkin bread with maple syrup

Easy Vegan Pumpkin Bread

★★★★★

5 from 4 reviews
  • Author: Sara Kidd
  • Total Time: 1 hour 5 minutes
  • Yield: 12 serves 1x
  • Diet: Vegan
Print Recipe

Description

This is a very easy vegan pumpkin bread recipe. Serve with maple syrup.

Ingredients

Units Scale
  • 220 g plain all-purpose flour (1 3/4 cups)
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons pumpkin spice mix (or spice mix below)
  • 115 g brown sugar, firmly packed (1/2 cup)
  • 55 g caster sugar (1/4 cup)
  • 125 ml plain soy milk (1/2 cup)
  • 1 tablespoon white vinegar
  • 250 g pumpkin puree (1 cup) see instructions above to make your own
  • 80 ml vegetable oil (1/3 cup)
  • 1 teaspoon vanilla bean paste
  • Maple syrup to serve


    PUMPKIN SPICE MIX

  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger

 

Instructions

  1. Preheat your conventional oven to 180°C/360°F and grease a standard loaf cake tin  (23 x 10 x 10cm) and line with baking paper. Make sure the baking paper over lapped the cake tin. Set aside.
  2. In a large mixing bowl add all your dry ingredients and stir with a whisk to combine.
  3. in a large jug mix all your wet ingredients together and stir with a whisk to combine.
  4. Make a well in the middle of your dry ingredients and pour in your wet ingredients.
  5. Use a spatular to fold the wet ingredients into the dry until just combined.
  6. Pour into your loaf cake tin and bake for 50 to 55 minutes or until a skewer comes out almost clean with a few sticky crumbs. The top should be firm and spring back when touched.
  7. Allow the cake to cool in the cake tin for 10 minutes before using the overlapped baking paper as a sling to remove the cake from the tin.
  8. Drizzle with maple syrup and serve.

Equipment

Notes

See notes above for substitutions. Cup measurements are in Australian/New Zealand size.

  • Prep Time: 10
  • Cook Time: 55
  • Category: Dessert
  • Method: 1 bowl mixing
  • Cuisine: Dessert

Keywords: vegan, pumkin, bread

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