How long does cranberry and pumpkin breakfast loaf [vegan] take to bake?

Baking time is typically 30-45 minutes depending on size and oven.

Can I make cranberry and pumpkin breakfast loaf [vegan] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Can I make cranberry and pumpkin breakfast loaf [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is cranberry and pumpkin breakfast loaf [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does cranberry and pumpkin breakfast loaf [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Cranberry and Pumpkin Breakfast Loaf
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Cranberry & Pumpkin Breakfast Loaf [Vegan]

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Dairy Free

It’s so versatile and easy to make — definitely one of those recipes I can imagine passing down to my children someday. I’ve also had success freezing the loaf for later use, so this recipe is perfect if you want to save some for later or just have a loaf... Read More

Ingredients You Need for Cranberry and Pumpkin Breakfast Loaf [Vegan]

1.5 cups plain (wholemeal) flour
1 tsp baking powder
2 tsp pumpkin pie spice
1/2 cup maple syrup
1/3 cup coconut oil, melted
1 cup pumpkin puree
1 tsp vanilla paste or extract
2 tbsp vegan butter
1.75 oz cranberries

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How to Prepare Cranberry and Pumpkin Breakfast Loaf [Vegan]

Pre-heat the oven to 180ºC (350ºF) and grease a loaf tin.
Sift the dry ingredients into a large mixing bowl. Make a well in the centre; place all the wet ingredients in the well, then fold them in. Lastly, fold in the cranberries.
Pour the batter into the loaf tin, smoothing out the top with a spatula. Bake for 45 minutes, then cool on a wire rack.
Serve with a drizzle of maple syrup or butter with nut/seed butter — it’s delicious!
Keep covered with a cloth or stored in the bread tin for up to 3 days. Can be frozen for up to a month.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.