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    Home » recipes » Baking » Pumpkin Loaf

    by Kathy Patalsky · updated: Dec 16, 2020 · published: Sep 16, 2020 · About 5 minutes to read this article. Leave a Comment

    Pumpkin Loaf

    Jump to Recipe
    sliced Pumpkin Loaf

    Today I am sharing a new vegan Pumpkin Loaf recipe with you guys. This easy baking recipe is rich in pumpkin flavor and golden pumpkin color, super fluffy, warmly spiced and holds together so well. No mushy, soggy or dense loafing around with this recipe!..

    Fall Flavors

    The cinnamon, nutmeg and vanilla swirled with rich pumpkin flavor basically feels like all things fall.. a cozy sweater, a brisk crisp breeze, fluffy scarf, a gold and crimson colored pile of fall leaves crunching beneath sturdy boots, a cluster of friendly pumpkins on a doorstep, spooky movies and maybe a big cozy blanket waiting for you on the couch.

    Fall flavors can do all that, yes?

    Even in 2020… Or maybe especially in 2020!

    This Pumpkin Loaf is studded with crunchy walnuts and has a lovely spiced aroma. I used a modest amount of coconut sugar to sweeten this loaf, though if you want something a little sweeter, I have a recipe tweak for that. This is a perfect fall loaf recipe to pair with just about any latte or coffee or tea.

    Pumpkin Loaf in baking dish

    Ready for Fall Baking

    Wasn’t it just spring? No, really. I think I skipped summer this year. Well, not the crazy warm temperatures. But basically I’m ready for fall again. And that means fall baking, cans of pumpkin stacked in my pantry and a fresh jar of pumpkin pie spice.

    sliced Pumpkin Loaf

    PSL Season (Doesn’t Need Starbucks)

    ICYMI: The Starbucks PSL is still not vegan here in the USA. Oh well.

    I haven’t been to Starbucks in probably ten or eleven months – maybe a year – so I’m already over it. But I do credit them with enhancing the #PSL mood for this season, year after year. Red cups and all.

    Yesterday morning I sprinkled some pumpkin pie spice into my latte milk as I baked this Pumpkin Loaf — and I felt a bit rebellious. Why? Well, it’s not technically fall yet. But, sorry summer, I’m over you and ready for this fall thing. Whatever that may bring… eeks. Think good thoughts for all of us, yes?

    Speaking of Starbucks… one of their most popular breads? The Pumpkin Loaf! It is also not vegan. But this one is. And it’s super tasty, lovely and easy to make in about an hour…

    Pumpkin Loaf with walnuts in tin
    walnut Pumpkin Loaf

    Pumpkin Loaf Ingredients

    First off we have pumpkin puree. I use canned, but if you want to be all fancy and do your own puree from pumpkin cubes, go for it.

    Then we have the egg replacer. I used my fave JUST Egg, but my second favorite is silken tofu, pureed until smooth – plus a pinch of salt. A flax egg would work as well. The pumpkin acts so great as a binder, that the type of egg replacer you use for this loaf isn’t too important for binding.

    Next up, flour. I have been using bread flour for all my loaves this year. It makes them extra sturdy. But yes, all purpose flour totally works too. If you want that extra sturdiness to them, add in 1 tablespoon vital wheat gluten.

    For my pumpkin loaf sweetener, you can play around a bit. I used coconut sugar, which offers a more mild sweetness and lovely caramel flavor. If you want something sweeter, sub with a white sugar or even maple syrup.

    For oil, I used walnut oil. Though safflower or sunflower – or any neutral-ish veggie oil would work. You can add either ¼ cup or a ⅓ cup of oil can get the same results. The ⅓ cup amount makes your bread a bit richer.

    And then for pumpkin loaf add-ins, I did raw walnuts. You could skip an add-in or try another nut like chopped pecans or hazelnuts.

    close up Pumpkin Loaf  slice
    pumpkin loaf

    Pumpkin Loaf

    Fluffy pumpkin loaf that is warmly spiced and a soft sweetness, perfect for fall snacking. Vegan baking.
    5 from 6 votes
    click the stars to rate
    Print Pin
    Prep: 10 mins
    Cook: 1 hr 5 mins
    Total: 1 hr 15 mins
    Servings: 8 slices

    Ingredients

    Wet:

    • ½ cup egg replacer , JUST Egg used – see notes
    • ¾ cup pumpkin puree, unsweetened
    • 1 ¼ cups coconut sugar
    • 1 teaspoon vanilla extract
    • ½ cup water
    • ¼ – ⅓ cup vegetable oil, walnut oil used

    Dry:

    • 2 teaspoon baking powder
    • 2 ¼ cups bread flour, AP flour can also be used
    • ¾ teaspoon salt
    • 2 teaspoon pumpkin pie spice
    • 1 teaspoon cinnamon

    Fold-In

    • ¾ cups walnuts, raw

    Instructions

    • Preheat oven to 350 degrees and line a loaf baking pan with parchment paper – or grease with oil.
    • Add all the wet ingredients to a large mixing bowl. Whisk until smooth.
    • Whisk in the dry ingredients. Stir until smooth.
    • Fold in walnuts.
    • Spoon the batter into your baking pan.
    • Bake at 350 degrees for about 60-65 minutes or until bread passes the toothpick test.
    • Remove loaf from oven. Allow loaf to cool in pan for ten minutes. Remove, then allow to cool for at least ten minutes before slicing — longer cooling (20-30 minutes) is optional, but a good idea to prevent crumbling.

    Equipment

    • loaf pan
    • large mixing bowl and whisk
    • parchment paper
    recipe author: Kathy Patalsky

    Notes

    Egg replacer options:
    • ½ cup silken tofu, pureed + a pinch of salt 
    • ½ cup flax egg
    • ½ cup JUST Egg (what I used)
    • ½ cup apple sauce (will add some additional sweetness)

    nutrition estimate | per serving

    Calories: 317kcal | Carbohydrates: 51g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Sodium: 272mg | Potassium: 255mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3575IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
    baking, bread, Snack
    American
    fall, pumpkin, vegan
    Did you make this?Snap a pic + tag me! @KathyPatalsky

    Other Pumpkin Recipes…

    Give my pumpkin spice cupcakes with cream cheese frosting a try!

    pumpkin spice cupcakes

    Try my Toasty Pumpkin Chickpea Fritters…

    toasty pumpkin chickpea fritters

    Or Pumpkin Risotto…

    2017_09_19_9-22-16_9999_56pumpkin-spice-risotto1313820.png

    Or my maple pumpkin quesadillas…

    Happy almost-fall!

    Hope you guys are having a good September. Sending you lots of fall love and recipes as a cozy hug. ~ K

    More Baking

    • Homemade Pita Bread
    • Chocolate Frosted Donuts
    • Vegan Powdered Donuts
    • Jalapeño Cheddar Bagels

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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    5 Ingredient Vegan Chocolate Pie

    Vegan Pumpkin Bread with Streusel Topping

    Vegan Oatmeal Cookies, Lunchbox-Ready

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