With roots in traditional baking dating back to colonial times, pumpkin has become the epitome of fall. These modern-day loaf captures the essence of the cozy season in every bite, transforming simple pumpkin puree into a comforting delight. It’s not just for breakfast — it makes a perfect snack or a sweet addition to any gathering. Ideal for sharing or savoring all on your own, this loaf is perfectly moist and spiced. So grab your mixing bowls and let’s get to baking, little chefs!
Ingredients:
- 1 flax egg (2 tablespoons flax meal + 1/3 cup water)
- 1 cup pumpkin puree
- 1/3 cup coconut oil, melted
- 1/4 cup plant-based milk
- 1 teaspoon vanilla
- 1 cup sugar
- 2 cups gluten-free 1-to-1 flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice, or 1 1/2 teaspoons cinnamon and 1/2 teaspoon nutmeg
Optional Toppings:
- Streusel (brown sugar, flour, coconut oil)
- Glaze (powdered sugar, plant-based milk)
Instructions:
- Preheat your oven to 350°F.
- Make the flax egg by mixing together 2 tbsp flax meal and 1/3 cup of water and letting it sit for a few minutes.
- Add 1 cup of pumpkin, 1/3 cup melted coconut oil, 1/4 cup plant-based milk, 1 tsp vanilla, 1 cup sugar and the flax mixture to a medium-sized mixing bowl, and stir well.
- Add the 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 2 tsp pumpkin pie spice on top of the wet ingredients then stir into a thick, consistent batter. Do not over mix.
- Pour into a greased or parchment-lined loaf pan. Sprinkle streusel on top if desired.
- Bake for about 50 minutes until the top is golden brown.
- Allow it to cool in the loaf pan for about 15 minutes before taking it out, and then an additional 25-30 minutes before slicing.
- Top with glaze, serve and enjoy!
Make sure to tag @maddimadevegan on social media when you post your recreations of this loaf cake!
