Vegan Pumpkin Loaf

by Vinny
1 Loaf
1 hr

Getting ready for October with this pecan pumpkin loaf! I make this recipe almost every year either as a muffin or a loaf and love having it as a sweet treat along with my coffee or tea. I remember a while ago everyone was making banana loaves. Well fast forward to now, I think pumpkin loaves are the new must-bakes of the season! This is completely optional — but I love to spread some cream cheese frosting onto this loaf for a delicious dessert which ends up having more texture, flavour and sweetness. Now, let’s get to this fall-inspired, cozy vegan pumpkin loaf recipe!

Recipe details
  • 1  Loaf
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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  • 1 & 1/2 cup flour
  • 1 tbsp pumpkin spice (I didn’t have any, so I just did 1 tsp of ground cinnamon & 1/4 tsp nutmeg)
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1 cup maple syrup (I love adding cream cheese frosting to these loaves! If you decide to add some frosting, I would reduce the syrup to 3/4 cup.)
  • 1 cup pumpkin purée
  • 1/3 cup vegetable oil
  • 2 egg substitutes
  • Optional: 1/2 cup chopped pecans

Preheat the oven to 350°F (Or 175° C) and place parchment paper in a loaf pan.
In a large mixing bowl, mix together the flour, pumpkin spice, baking soda, baking powder and salt.
In a medium-sized bowl, mix in all the remaining ingredients except pecans.
Make a well in the dry ingredient bowl mixture and pour in the wet. Stir until just combined. Fold in chopped pecans.
Pour the mixture in the prepared loaf pan and top off with additional pecans. Bake for 30-40 minutes or until a toothpick inserted into the centre of the loaf comes out clean.
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