Ingredients:

  • 1/4 cup Plant Milk (Oat or Soy, unsweetened)
  • 1 tsp Apple Cider Vinegar (ACV) or lemon juice
  • 1 1/2 cups Pumpkin Purée (100%, not pie filling)
  • 1/2 cup Neutral Vegetable Oil (Rapeseed or sunflower)
  • 1 tsp Vanilla Extract
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar (packed)
  • 2 cups All-Purpose Flour (spooned and levelled)
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1 Tbsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Cloves (optional)
  • 3/4 cup Dried Currants (Zante)
  • 1 Tbsp All-Purpose Flour (for dusting currants)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease and line the 9x5 inch loaf pan with parchment paper, allowing an overhang 'sling' for easy removal.
  2. Make Vegan Buttermilk: Combine the plant milk and ACV in a small cup. Stir gently and set aside for 5 minutes to curdle and thicken slightly.
  3. Prepare Currants: Place the currants in a small bowl, cover with boiling water, and let them sit for 2 minutes. Drain thoroughly, then toss with 1 tablespoon of flour to prevent them from sinking in the batter.
  4. Combine Dry Ingredients: In the largest bowl, whisk together the flour, both sugars, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until completely homogenous. Ensure no lumps remain.
  5. Combine Wet Ingredients: In a second bowl, whisk together the pumpkin purée, neutral oil, vanilla extract, and the prepared vegan buttermilk until smooth.
  6. Incorporate Wet into Dry: Pour the entire wet mixture into the dry ingredient bowl. Using a spatula or wooden spoon, gently fold the mixture together until just combined. Stop mixing as soon as you can no longer see streaks of dry flour (avoid overmixing).
  7. Fold in Currants: Gently fold in the floured currants.
  8. Transfer to Pan: Scrape the batter into the prepared loaf pan and smooth the top.
  9. Bake: Bake for 55 to 65 minutes. The top should be dark golden brown and firm.
  10. Check Doneness: Insert a long toothpick or skewer into the centre of the loaf. It should come out with a few moist crumbs attached, but not wet batter. (If the top browns too quickly, tent lightly with foil for the last 15 minutes.)
  11. Cool: Allow the loaf to cool in the pan for 10 minutes. Use the parchment sling to carefully lift the loaf out and transfer it to a wire rack.
  12. Finish Cooling: Cool completely (at least 45 minutes) before slicing, as quick breads slice cleanest when fully cooled.