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vegan pumpkin loaf recipe by Sneaky Veg

Vegan pumpkin loaf

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


  • 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


  • 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.
Keyword pumpkin loaf
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