Vegan Pumpkin Bread
Vegan pumpkin bread - this spiced pumpkin loaf cake tastes like Autumn in cake form! This one-bowl pumpkin cake is soft, moist, spicy, easy to make, full of Fall flavours and perfect for snacking on. Eggless and dairy-free.
Servings 8 people
- 280 g (2 ¼ cups) plain (all-purpose) flour
- 135 g (¾ cup) light brown soft sugar
- 100 g (½ cup) caster sugar
- 2 ¼ tsp baking powder
- ¾ tsp bicarbonate of soda (baking soda)
- 2 ½ tsp pumpkin spice/mixed spice (or use 1 tsp cinnamon, 1 tsp ginger, ¼ tsp nutmeg, ⅛ tsp allspice and ⅛ tsp cloves)
- ½ tsp salt
- 320 g (1 ⅓ cups) tinned pumpkin puree (NOT pumpkin pie filling) (see instructions above to make your own)
- 120 ml (½ cup) sunflower oil (or another flavourless oil)
- 100 ml (⅓ cup + 1 Tbsp + 1 tsp) unsweetened non-dairy milk (I used oat)
- 1 tsp cider vinegar/white wine vinegar
- 1 tsp vanilla extract
- a handful of pumpkin seeds (pepitas) to decorate (optional)
Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line it with a strip of baking parchment that comes a little way above the sides so that you can easily lift the cake out once it is baked.
Whisk together the plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice and salt in a large mixing bowl.
Add the pumpkin puree, sunflower oil, non-dairy milk, vinegar and vanilla extract and whisk gently until no dry lumps remain but be careful not to over-mix.
Transfer the batter to the prepared loaf tin and spread it level. Scatter a handful of pumpkin seeds over the top then bake for 60-75 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter. Loosely cover the top with tin foil for the last 20 minutes of baking if it starts to get too dark.
Leave the cake to cool in the tin for 10 minutes then carefully lift it out onto a wire rack and leave to cool completely before slicing. Store leftovers in an airtight container for up to five days.