Light, airy and full of fall flavours, this Vegan Pumpkin Loaf is just what your fall season needs. Best enjoyed with a warm cup of tea or coffee.
Pumpkin season is here and we thought this recipe was in need of a little update in honour of the arrival of fall. This Vegan Pumpkin Loaf is one of our first recipes we ever made for Two Market Girls and we have learned a LOT since making this recipe. We’ve learned a lot more about baking and what this recipe should have been when we first published it. Now don’t get us wrong, the original recipe was still delicious, this version is just the new and improved one.
Light, airy and full of comforting flavours – this Vegan Pumpkin Loaf is the perfect weeknight baking activity. Then you get to enjoy it all week for breakfast or a delicious tea (or coffee) time snack! If you have some time on your hands whip up a batch of this recipe and while it bakes you can do what you want, the oven will do the rest.
Top tips for making Vegan Pumpkin Loaf:
- The vegan buttermilk is what gives this recipe its delicious light and tender texture.
- Cool the melted coconut oil before adding it to any of the cold liquid. Adding warm coconut oil could result in it solidifying again. This will throw off the texture and consistency of the recipe.
- Don’t be afraid of spices! This recipe for Vegan Pumpkin loaf is meant to be warming and comforting – load up on all the spices you want! We based this recipe on what we enjoy, but recommend giving your batter a quick taste to ensure you don’t want a little more.
- Baking time will vary. Loaves take a long time to bake and can vary based on your oven. Our loaf took about 60 minutes to bake, but yours could take anywhere between 55 and 75 minutes. We recommend doing the toothpick test every five minutes or so to ensure it’s fully baked.
Substitutions for this recipe:
- Flax Eggs – If you don’t like using flax eggs you could opt to use a chia egg or extra pumpkin puree.
- Vegan Buttermilk – You can use a vegan yogurt or vegan sour cream instead.
- Coconut Oil – Any plant-based oil will work here but we recommend it being a neutral tasting oil.
- Pecans – The topping is optional but if you still want a topping you can use any other nut of choice. If you’re allergic to nuts you can opt for pepita, whole flax, or sunflower seeds.
Vegan Pumpkin Loaf
- 2 flax eggs, (2 tbsp flax + 6 tbsp water)
- 60 mL (1/4 cup) vegan soy milk
- 10 mL (2 tsp) apple cider vinegar
- 340 g (1½ cup) pumpkin puree
- 120 mL (½ cup) coconut oil, melted
- 5 mL (1 tsp) vanilla extract
- 150 g (¾ cup) brown sugar
- 270 g (2¼ cups) all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- 56 g (½ cup) chopped pecans, (optional)
- Preheat oven to 350F.
- In a small bowl make the flax eggs and set aside to thicken.
- In another bowl combine soy milk and apple cider vinegar and set aside to make a vegan buttermilk.
- To a large bowl add pumpkin puree, flax eggs, vegan buttermilk, coconut oil, vanilla extract, and brown sugar. Mix until combined.
- To your bowl add all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves. Fold in until all the dry ingredients are mixed into the wet ingredients.
- Grease a loaf pan and add pumpkin loaf batter. Using an offset spatula, smooth the top. Sprinkle with chopped pecans (if using, or any other topping of choice).
- Bake for 55-75 minutes. The time will depend on your oven, after 55 minutes do the toothpick test every 5 minutes until it comes out clean. Ours took about 60 minutes to bake all the way through.