Vegan Sweet Pumpkin Loaf

Who needs scented candles, when you can just pop a Sweet Pumpkin Loaf into the oven, right?!

It definitely adds those perfect seasonal spices to the kitchen air and makes you hungry too. Am I promising too much? Surely not πŸ˜‰

I honestly wish I could share scents with you through the screen as it’s just so difficult to put into words! The scents in the kitchen when making this pumpkin loaf have given me instant cozy autumn vibes and I hope I can share these with y0u through this recipe. 

A little side note: For this recipe, I’ve used plain flour – or all-purpose flour as my American friends like to call it – so the recipe in its original form is not gluten-free. I am however certain that you can swap out the gluten flour for an equal amount of gluten-free flour mix. Simply make sure the flour you’re using is intended for use in baking! 

The ingredients you need for this pumpkin loaf

  • 300g plain flour (all-purpose)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp fine salt
  • 150 ml plant milk
  • 1 tbsp apple cider vinegar:  I used the classic Apple Cider Vinegar from Osu (it’s so flavourful!) 
  • 160g dairy-free butter (the unsalted kind!), softened: I used Flora Plantbased. Make sure it’s soft but not melted. 
  • 250g golden caster sugar: I used Billington’s 
  • 1 tin pumpkin puree (425 g): I got my tinned pumpkin at Tesco
  • 2 tbsp flaxseeds

Find the full recipe steps in the printable recipe card below!

This recipe is:

  • 100% vegan
  • super easy to whip up!
  • simply delicious
  • perfect for breakfast or as a snack
  • seasonal
  • filled with pumpkin spice flavours
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Sweet Pumpkin Loaf

  • Author: romylondonuk
  • Prep Time: 25
  • Cook Time: 40
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x
  • Category: Fall
  • Method: Oven Baked
  • Cuisine: American
  • Diet: Vegan


Pumpkin season is upon us! I hope you enjoy this vegan sweet pumpkin loaf recipe just as much as I did. It’s a great crowd-pleaser for breakfast or as a delicious afternoon treat and the spices simply make the kitchen smell fantastic whilst it’s in the oven!


  • 300g plain flour (all-purpose)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp fine salt
  • 150 ml plant milk
  • 1 tbsp apple cider vinegar
  • 160g dairy-free butter (the unsalted kind!), softened
  • 250g golden caster sugar
  • 1 tin pumpkin puree (425 g)
  • 2 tbsp flaxseeds


Preheat your oven to 180C (356F) and lightly grease a lined loaf tin.

Start by sifting the fl0ur, baking soda, baking powder, cinnamon, ginger, cloves and nutmeg into a large mixing bowl. Sprinkle in the salt, then stir to combine.

In a separate jug, place the plant milk and vinegar. Give them a quick stir, then set aside to curdle for at least 10 minutes.

In the meantime, use an electric whisk to cream the butter, then sprinkle in the sugar until well combined.

Pour in the pumpkin puree and the milk mixture and continue to blend until well combined. It’s normal for the mix to look slightly curdled and not smooth – don’t worry!

Stir in the flaxseeds and let the mix rest for 10 minutes.

Slowly pour the wet mix into the flour mixture and fold everything in with a spatula until you get a smooth, fluffy batter.

Transfer the batter to the lined and greased loaf tin and bake it in the middle of the preheated oven for 35-45 minutes or until golden on top and a toothpick comes out clean.

Allow for the loaf to cool for 30 minutes before slicing and enjoy the slices toasted on their own or with dairy-free butter or nut butter (chocolate spread is great also!)




Make sure to line your loaf tin with non-stick baking parchment and lightly grease it, in addition, to ensure you can easily remove your baked loaf later on! I like to use structured parchment – it’s a little pricier but makes for perfect bakes every time.

You can slice and freeze the loaf for up to 3 months.

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  1. Alex
    October 11, 2021 / 11:00 am

    Simply gorgeous! The spice mix is just perfect, and hot out the oven it’s got a lovely aroma which fills the room.
    I had to bake it 15 mins extra, and it still came out slightly underbaked in the base, so next time I’ll adjust bake times accordingly. Other than that, it’s super easy to whip this up and it went down a storm with non-vegans too!

    • romylondonuk
      October 11, 2021 / 3:12 pm

      Thanks so much, Alex – so glad to hear you enjoyed the loaf! Baking times area always an odd one as they differ depending on the oven and also the thickness of the batter and tin shape – good to hear you got it all sorted though! Hope you’ll enjoy all the loaf slices, they freeze really well btw, I currently have a bunch in my freezer as well!

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