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Vegan Pumpkin Loaf

5 from 1 reviews
  • 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

Description

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!

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 180C (356F) and lightly grease a lined loaf tin.
  2. 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.
  3. 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.
  4. In the meantime, use an electric whisk to cream the butter, then sprinkle in the sugar until well combined.
  5. 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!
  6. Stir in the flaxseeds and let the mix rest for 10 minutes.
  7. Slowly pour the wet mix into the flour mixture and fold everything in with a spatula until you get a smooth, fluffy batter.
  8. 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.
  9. 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!)

Notes

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.

Keywords: pumpkin loaf, vegan pumpkin loaf

Find it online: https://www.romylondonuk.com/vegan-sweet-pumpkin-loaf/