This vegan pumpkin bread is lightly spiced, totally delicious and 100% kid approved. My whole family absolutely love this pumpkin loaf recipe and ask me to make it time and time again.
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This pumpkin loaf cake is one of my all-time favourite bakes. It is:
- lightly spiced
- lunch box friendly, and most importantly
What is pumpkin loaf?
Pumpkin loaf, or pumpkin bread, is a moist loaf cake that is made with fresh or tinned puréed pumpkin. It is similar in consistency to banana bread and often contains spices. It's usually made in autumn (or fall) as that's when pumpkins are in season.
I usually stock up on quite a few tins of pumpkin purée* in September and use them over the next few months to make pumpkin based recipes.
Can you make your own pumpkin purée?
If you do make your own pumpkin purée make sure that it's not too runny - it should be almost a spreadable consistency to make this pumpkin loaf recipe.
My kids really enjoy this vegan pumpkin loaf. To make it healthier I've reduced the sugar content by half - if you do want a sweeter loaf you can use 250g sugar instead.
Alternatively if you prefer, this pumpkin loaf can be made refined sugar free by using coconut sugar.
When I experimented with using coconut sugar I found that the loaf was slightly crumbly but still delicious. My kids didn't notice any difference at all.
How to serve pumpkin bread
This vegan pumpkin loaf is deliciously moist as it is and doesn't really need to be served with anything.
However if you do want to make it even more special it's delicious lightly toasted and served with butter or dairy free spread - or even with nut butter.
I love it with peanut butter and find it a very hearty and substantial snack that works particularly well as an after-school energy boost for my kids.
Pumpkin bread is great in lunchboxes too
My pumpkin bread is always very popular when I put it in my kids' lunchboxes - there's seldom even a crumb left at the end of the day!
Allow to cool completely and store in an airtight container for 3-5 days.
Alternatively slice the loaf and freeze it in portions so it can be added to lunchboxes in the future. Freeze for an hour on a lined tray or pop a little bit of baking paper between each slice to stop them from sticking together in the freezer.
More pumpkin recipes
If you like this pumpkin loaf cake you might also like:
How to make vegan pumpkin bread
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Vegan pumpkin loaf
- 125 g plain flour
- 125 g wholemeal flour eg wheat, spelt or buckwheat or use all plain
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 125 g light brown soft sugar or coconut sugar*
- ½ teaspoon sea salt optional
- 200 g pumpkin purée homemade or half a tin
- 120 ml oat milk or other plant milk
- 120 ml sunflower oil
- 2 tablespoons maple syrup optional
- Preheat oven to 180°C (fan)/200°C/gas mark 6.
- Lightly grease a 900g loaf tin and line with baking paper.
- Sift the flours, baking powder, bicarbonate of soda and spices together in a large mixing bowl. Stir in the sugar. Use your fingers to break down any lumps if needed. Stir in the salt if using.
- In a separate bowl or jug whisk together the pumpkin purée, oat milk, sunflower oil and maple syrup.
- Fold the pumpkin mixture into the flour until just combined, then transfer to your prepared loaf tin.
- Bake in the centre of the oven for 40 minutes or until a skewer inserted in the centre comes out clean. Check after 30 minutes and cover the top with foil if getting too brown on top.
- Remove from the oven and leave to cool in the tin.*
- Coconut sugar can lead to a more crumbly loaf cake.
- For best results leave to cool completely in the tin. I usually do this with my vegan bakes as I find it helps them to stay together.
- Nutritional information is approximate and is intended as a guide.
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