Vegan Spiced Pumpkin Loaf

August  8, 2020
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Photo by Elina
  • Prep time 10 minutes
  • Cook time 55 minutes
  • Makes One 9x5 loaf pan
What You'll Need
  • Dry Ingredients
  • 280 grams All-purpose flour (can sub half for whole wheat)
  • 2 teaspoons Pumpkin pie spice
  • 2 teaspoons Baking powder
  • 1 pinch Salt
  • 1 handful Pumpkin seeds, for topping
  • Wet ingredients
  • 1 15 oz (425g) can pumpkin puree
  • 100 milliliters Maple syrup
  • 75 milliliters Canola oil
  • 1 teaspoon Vanilla extract
  1. Preheat the oven to 180°C/350°F. Grease a 9x5 loaf pan with oil
  2. In a large bowl, whisk together the dry ingredients (except the pumpkin seeds) and the wet ingredients in another bowl
  3. Add the wet mixture to the dry mixture and mix until evenly incorporated. Transfer the batter to the greased loaf pan, even out the top with the spatula, and sprinkle the pumpkin seeds over
  4. Bake in the preheated oven for 55 minutes. After baking, remove the pumpkin bread from the pan when it has cooled to moderately warm and place on a cooling rack. Cover lightly with aluminum foil to prevent it from getting dry while it cools

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