This recipe is inspired by the traditional Irish Barmbrack or tea loaf. It’s soft, dense and moist, and tasty! And, it’s made from pumpkin – and therefore Halloween themed in my opinion! It’s perfect for this time of year as the need for warm cups of tea increases, and, squashes and pumpkins are in season!
I made this last year as an experiment as I wasn’t sure that it could be made vegan. I took the recipe from the River Cottage Veg Every Day book, and veganised it. The original called for 4 eggs – separated! But I did my research, and, for the egg yolk I substituted a mix of baking soda and vinegar; and for the egg white I used aquafaba – or chickpea brine. Yep – the liquid from your can of chickpeas that you throw down the sink! It acts exactly like real egg-whites – so much so that you can even make meringues with it. It has to be one of the most exciting food-related vegan discovery in recent
I’m delighted that I don’t have to miss out on barmbrack now that I’m vegan. And I’m delighted that the role of eggs in modern baking is dwindling!
I made a video demonstrating this recipe last year on my YouTube channel. It’s very basic and novice but if you need more instruction you can refer to it! It be found here on my YouTube channel.
You will need:
- A small bit of Pure soya butter for greasing
- 200g light muscavado sugar
- 200g grated pumpkin flesh (try squash either)
- Finely grated zest and juice of 1 lemon
- 100g raisins
- 100g ground almonds
- 200g gluten free self-raising flour (normal flour will work too)
- Pinch of salt
- 1tsp cinnamon
- A generous grating of nutmeg
- 4 tbsp vinegar
- 4 tsp baking soda
- The brine from one can of chickpeas
Prep time: 30 minutes
Cooking time: 1-2 hours approx.
Makes: 1 loaf
- Preheat the oven to 170°. Lightly grease a bread loaf tin (22 x 12cm or something like that) and line it with
- greaseproof paper/baking parchment. (I forgot to do this actually…)
- Weigh out and prepare all your ingredients.
- Add the lemon zest and juice, raisins and ground almonds to the pumpkin flesh in a large bowl.
- Add the baking soda to the vinegar in a food mixing bowl.
- Add the sugar to this and beat using an electric whisk for 2-3 minutes until pale and creamy.
- Add this to the pumpkin mixture and lightly stir.
- Sieve the flour and add to the mix along with the spices. Fold it all in together until well combined.
- Using an electric whisk beat the chickpea brine until it holds soft peaks like what egg whites would do.
- Stir a heaped tablespoon of this into the brack mixture to loosen it and then fold the rest in as lightly as possible.
- Pour the mixture into a prepared load tin and even out the surface.
- Bake it in the oven for around 1 hour at the temperature recommended.
- Check if ready by inserting a skewer or knife into the centre. It should come out clean, but if it doesn’t, leave it in for longer and turn down the heat if it is starting to burn out the outside. Remove the loaf from the tin and leave in the oven at an even lower heat near the end to ensure thorough baking.
- Then let it cool on a wire rack before slicing. Don’t be tempted to slice into it before it cools! It could fall apart!
- Enjoy with some soya butter and a cup of tea.
If you’re looking for a more traditional breakfast brown bread try this vegan porridge bread.