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Vegan Pumpkin Loaf
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.
Two Market Girls
(2 tbsp flax + 6 tbsp water)
(1/4 cup) vegan soy milk
(2 tsp) apple cider vinegar
(1½ cup) pumpkin puree
(½ cup) coconut oil
(1 tsp) vanilla extract
(¾ cup) brown sugar
(2¼ cups) all purpose flour
(½ cup) chopped pecans
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.
Recipe by Two Market Girls