Vegan Pumpkin Spice Loaf
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.
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
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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.
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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.
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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.
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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.
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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.
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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.