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+ servings
pumpkin loaf

Pumpkin Loaf

Fluffy pumpkin loaf that is warmly spiced and a soft sweetness, perfect for fall snacking. Vegan baking.
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Servings: 8 slices
Author: Kathy Patalsky

Equipment

  • loaf pan
  • large mixing bowl and whisk
  • parchment paper

Ingredients

Wet:

  • 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

Dry:

  • 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

Fold-In

  • 3/4 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:
  • 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

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