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!..
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.
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.
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 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 Tbsp 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 1/4 cup or a 1/3 cup of oil can get the same results. The 1/3 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.
- 1/2 cup egg replacer , JUST Egg used – see notes
- 3/4 cup pumpkin puree, unsweetened
- 1 1/4 cups coconut sugar
- 1 tsp vanilla extract
- 1/2 cup water
- 1/4 – 1/3 cup vegetable oil, walnut oil used
- 2 tsp baking powder
- 2 1/4 cups bread flour, AP flour can also be used
- 3/4 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 3/4 cups walnuts, raw
- 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.
- loaf pan
- large mixing bowl and whisk
- parchment paper
- 1/2 cup silken tofu, pureed + a pinch of salt
- 1/2 cup flax egg
- 1/2 cup JUST Egg (what I used)
- 1/2 cup apple sauce (will add some additional sweetness)
nutrition estimate | per serving
Other Pumpkin Recipes…
Give my pumpkin spice cupcakes with cream cheese frosting a try!
Hope you guys are having a good September. Sending you lots of fall love and recipes as a cozy hug. ~ K