Pumpkin Loaf
Fluffy pumpkin loaf that is warmly spiced and a soft sweetness, perfect for fall snacking. Vegan baking.
Servings: 8 slices
Equipment
- loaf pan
- large mixing bowl and whisk
- parchment paper
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.
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
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