vegan pumpkin loaf recipe by Sneaky Veg

Vegan pumpkin loaf

This vegan pumpkin loaf recipe is moist, spiced, delicious and 100% kid approved.
Course Cake
Cuisine American
Keyword pumpkin loaf
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Author Mandy Mazliah


  • 125 g plain flour
  • 125 g wholemeal flour eg wheat, spelt or buckwheat or use all plain
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 125 g light brown soft sugar or coconut sugar
  • 1/2 tsp 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 tbsp maple syrup optional
Metric - US Customary


  1. Preheat oven to 180°C (fan)/200°C/gas mark 6.
  2. Lightly grease a 900g loaf tin and line with baking paper.
  3. 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.
  4. In a separate bowl or jug whisk together the pumpkin purée, oat milk, sunflower oil and maple syrup.
  5. Fold the pumpkin mixture into the flour until just combined, then transfer to your prepared loaf tin.
  6. 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.

Recipe Notes

When I made this pumpkin loaf with coconut sugar it was delicious and the kids didn’t notice any difference but it was slightly more crumbly.