Vegan pumpkin loaf
This vegan pumpkin loaf recipe is moist, spiced, delicious and 100% kid approved.
eg wheat, spelt or buckwheat or use all plain
bicarbonate of soda
light brown soft sugar or coconut sugar
homemade or half a tin
or other plant milk
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.
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.
Tried this recipe?
Let us know
how it was!