Vegan pumpkin loaf
This vegan pumpkin loaf recipe is moist, spiced, delicious and 100% kid approved.
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
- 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.
Nutrition
Calories: 222kcalCarbohydrates: 31gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 190mgPotassium: 111mgFiber: 2gSugar: 14gVitamin A: 2616IUVitamin C: 1mgCalcium: 58mgIron: 1mg
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