Vegan Pumpkin Spice Loaf

Name: Vegan Pumpkin Spice Loaf
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10 servings
Cuisine: American
Ingredients: 1.5 cups canned pumpkin puree (not pumpkin pie filling); 2/3 cup packed brown sugar; 1/4 cup granulated sugar; 1/3 cup neutral vegetable oil (or melted coconut oil); 1/3 cup unsweetened oat milk (or any plant milk); 1 tsp pure vanilla extract; 1.5 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp fine sea salt; 2 tsp pumpkin pie spice; 1 tsp ground cinnamon

A warmly spiced, tender pumpkin quick bread made entirely without eggs or dairy, using canned pumpkin puree for incredible moisture. Perfect for autumn mornings or an afternoon treat alongside coffee.

75 minEasyServes 10230 cal/serving

AmericanDessertOvenVeganDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

1.5 cups canned pumpkin puree (not pumpkin pie filling)
2/3 cup packed brown sugar
1/4 cup granulated sugar
1/3 cup neutral vegetable oil (or melted coconut oil)
1/3 cup unsweetened oat milk (or any plant milk)
1 tsp pure vanilla extract
1.5 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine sea salt
2 tsp pumpkin pie spice
1 tsp ground cinnamon

Instructions

1

Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan and line with parchment paper, leaving an overhang on the long sides for easy lifting.
2

In a large bowl, whisk together 1.5 cups canned pumpkin puree (not pumpkin pie filling), 2/3 cup packed brown sugar, 1/4 cup granulated sugar, 1/3 cup neutral vegetable oil (or melted coconut oil), 1/3 cup unsweetened oat milk (or any plant milk), and 1 tsp pure vanilla extract until smooth and well combined.
3

Add 1.5 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp fine sea salt, 2 tsp pumpkin pie spice, and 1 tsp ground cinnamon to the wet ingredients. Stir with a wooden spoon or spatula until just combined - stop as soon as no dry streaks remain. Do not overmix.
4

Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle a pinch of cinnamon and sugar over the surface for a lightly crisp top.
5

Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil after 40 minutes.
6

Cool in the pan for 15 minutes, then use the parchment overhang to lift the loaf onto a wire rack. Cool completely before slicing for the cleanest cuts.

Questions

Can I make Vegan Pumpkin Spice Loaf gluten-free?

Yes. The gluten in this entry is 1.5 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Vegan Pumpkin Spice Loaf keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Vegan Pumpkin Spice Loaf?

Yes. As written it serves 10. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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