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Home » Recipes » Baked goodies

Vegan spiced pumpkin bread

October 18, 2018 by Mandy Mazliah 2 Comments

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vegan pumpkin loaf cake on wooden chopping board
vegan pumpkin loaf cake on wooden chopping board

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.

vegan pumpkin loaf cake on wooden chopping board

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This pumpkin loaf cake is one of my all-time favourite bakes. It is:

  • lightly spiced
  • vegan
  • moist
  • freezable
  • lunch box friendly, and most importantly
  • delicious
vegan pumpkin loaf cake on wooden chopping board

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?

Yes. If you prefer to make your own you could try this recipe by Charlotte's Lively Kitchen or this one by Yumsome.

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.

vegan pumpkin loaf cake on wooden chopping board

Kid approved

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!

Check out my healthy lunch box ideas

vegan pumpkin loaf cake on wooden chopping board

Storage

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:

  • pumpkin madeleines
  • easy oven roasted pumpkin seeds
  • pumpkin chocolate brownies
  • healthy pumpkin muffins with sweet potato frosting 
  • butternut squash cake

How to make vegan pumpkin bread

If you've made this recipe please a star rating and comment below. Thank you!

Please do not reproduce this recipe without permission.

vegan pumpkin loaf cake on wooden chopping board

Vegan pumpkin loaf

Mandy Mazliah
This vegan pumpkin loaf recipe is moist, spiced, delicious and 100% kid approved.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Cake
Cuisine American
Servings 12
Calories 222 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.*

Notes

  1. Coconut sugar can lead to a more crumbly loaf cake.
  2. 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.
  3. Nutritional information is approximate and is intended as a guide.

Nutrition

Calories: 222kcalCarbohydrates: 31gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 190mgPotassium: 111mgFiber: 2gSugar: 14gVitamin A: 2616IUVitamin C: 1mgCalcium: 58mgIron: 1mg
Keyword pumpkin loaf
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vegan pumpkin loaf cake on wooden chopping board

*Disclaimer: this is an affiliate link meaning that if you buy something after clicking on it I'll receive a small commission, which I will probably spend on buying more ingredients for Sneaky Veg recipes! The price to you remains the same. Thanks for supporting Sneaky Veg. Read my full disclosure.

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Comments

  1. Catherine

    November 24, 2018 at 4:14 pm

    5 stars
    this was so delicious that the friend I gave a slice to texted me to ask for the recipe!

    Reply
    • Mandy Mazliah

      November 24, 2018 at 5:08 pm

      Thank you so much Catherine - really appreciate you took the time to comment and very glad you enjoyed it!

      Reply

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