Vegan Pumpkin Loaf

This vegan pumpkin loaf is simple yet amazing recipe and is the perfect dessert for that Christmas Potluck Lime or to bake in mini loaf pans and give as gifts to your friends and family. You can make a big batch of the pumpkin puree ahead of time and significantly cut down on the amount of time it takes to make this loaf. Add this recipe to your Christmas baking repertoire.

Vegan Pumpkin Loaf

Vegan Pumpkin Loaf – Ingredients

• 1 1/2 cup flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1Tbsp pumpkin spice (cinnamon, ginger, nutmeg, clove, cardimom, tonka bean)
• 1/2 tsp salt
• 1 cup sugar
• 1 cup pumpkin puree (see below for details)
• 1/3 cup oil
• 1/2 cup vegan buttermilk (almond or soy milk with 1tsp vinegar)
• 1 tsp vanilla
• Nuts or pumpkin seed for garnish (optional)

Pumpkin Puree

1. Steam peeled and cut pumpkin in a pot with bay leaves and a little water.
2. Cook for approximately 20 minutes, stirring intermittently
3. blend in a blender or with a hand blender to achieve a smooth puree.

Method

1. Grease a medium sized loaf pan and preheat the oven to 350 degrees Fahrenheit.
2. Add all the wet ingredients (pumpkin, oul, sugar, buttermilk, vanilla) into a large bowl and mix until everything is incorporated.
3. Sift flour, baking powder, baking soda, salt and spices into the wet ingredients mixture. Stir/fold until a smooth batter is made.
4. Add batter to the loaf pan and top with nuts or pumpkin seeds and bake for 30 minutes or until a skewer inserted into the middle comes out clean.
5. Cool for 15-20 minutes and removed from the pan and serve.