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Vegan Pumpkin Loaf

by
Vinny
(IC: instagram)
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!
Vegan Pumpkin Loaf
Recipe details
Ingredients
- 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
Instructions
- 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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Published October 3rd, 2020 5:31 PM
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