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

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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.

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Questions

How much time should I plan for Vegan Pumpkin Spice Loaf?

As written, 75 minutes: 15 of prep and 60 of cooking. The longest single stretch is step 5 (1 hour 5 minutes): "Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean."

What oven temperature does Vegan Pumpkin Spice Loaf need?

For Vegan Pumpkin Spice Loaf, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 1 hour 5 minutes, in step 5.

Why does Vegan Pumpkin Spice Loaf say not to overmix?

Step 3 reads: "Stir with a wooden spoon or spatula until just combined - stop as soon as no dry streaks remain." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 3 while a few streaks of flour remain; they hydrate on their own.

Do I need any special equipment for Vegan Pumpkin Spice Loaf?

Beyond a knife and a board, the method uses a loaf pan (step 1) and parchment paper (step 1).

What can I use instead of baking powder in Vegan Pumpkin Spice Loaf?

The entry for Vegan Pumpkin Spice Loaf calls for 1/2 tsp baking powder. In its place: For each teaspoon, use a quarter teaspoon of baking soda plus half a teaspoon of cream of tartar.

How do I store and reheat Vegan Pumpkin Spice Loaf?

Store Vegan Pumpkin Spice Loaf 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.

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