Pumpkin Wheat Multigrain Bread Abm Vegan
Elevate your bread-making game with this hearty and wholesome Pumpkin Wheat Multigrain Bread, designed specifically for your bread machine (ABM) and 100% vegan-friendly! This recipe blends the earthy sweetness of pumpkin puree with the nutty goodness of multigrain cereal mix, creating a nutrient-packed loaf perfect for breakfast or snacking. Infused with warm spices like cinnamon and a hint of nutmeg, and sweetened naturally with maple syrup, this bread boasts a delightful aroma and subtly spiced flavor. With an optional crunch from pumpkin seeds, it’s as versatile as it is delicious—enjoy it toasted with a dairy-free spread or as the base for your favorite sandwiches. Quick to prepare and hassle-free thanks to your bread machine, this loaf is a must-try for anyone seeking a nutritious and flavorful vegan bread recipe.
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Recipe Information
Ingredients
- 0.75 cup Water
- 0.5 cup Pumpkin puree
- 2 tablespoons Olive oil
- 2 tablespoons Maple syrup
- 1 teaspoon Salt
- 1 cup Whole wheat flour
- 1 cup Bread flour
- 0.25 cup Multigrain cereal mix
- 2 tablespoons Pumpkin seeds (optional)
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg (optional)
- 1 teaspoon Active dry yeast
Instructions
Add water, pumpkin puree, olive oil, and maple syrup into the bread machine pan.
Sprinkle the salt over the liquid ingredients to one side of the pan.
Evenly layer the whole wheat flour, bread flour, and multigrain cereal mix on top of the liquids. Do not stir.
Make a small well in the center of the dry ingredients and add the active dry yeast. Ensure the yeast does not touch the liquid.
Sprinkle the ground cinnamon and optional nutmeg over the dry ingredients.
If using optional pumpkin seeds, add them now to the bread machine’s nut/seed dispenser or directly into the pan as per your machine’s instructions.
Set the bread machine to the 'Whole Wheat' or 'Multigrain' setting, with a medium or light crust, depending on your preference.
Press 'Start' and allow the bread machine to knead, rise, and bake the loaf. The cycle should take around 2 hours and 55 minutes.
Once the baking cycle is complete, carefully remove the bread pan using oven mitts and let the loaf cool in the pan for 5-10 minutes.
Transfer the bread to a wire rack to cool completely before slicing. Serve as is or toasted with your favorite vegan spread.
Nutrition Facts
Calories |
1131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2583 mg | 112% | |
| Total Carbohydrate | 167.4 g | 61% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 37.8 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1103 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
