Last updated on Oct 18th, 2020 at 09:53 am

A delicious and healthy recipe for vegan beetroot, pumpkin and walnut bread loaf filled with goodness and mouthwatering with a spread of nut butter

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

How to
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 cling-wrap. 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.


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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.