Easy Pumpkin Loaf Cake

Hey there, pumpkin lovers! Get ready to fall head over heels for this scrumptious pumpkin loaf cake. It's not just any loaf; it's a Pumpkin Spiced Loaf Cake that's 100% vegan and 1000% delicious.

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You might be wondering, "Why is this Pumpkin Loaf Cake recipe a winner?" Well, let's talk nutrition first. Packed with pumpkin puree, this loaf is a vitamin A powerhouse. Add in the flax meal, and you've got yourself a fiber-rich treat that's good for your gut. And let's not forget the coconut sugar and oil, which are healthier alternatives to their more processed counterparts.

Jump to:

• 🧡 Why you will love it
• 🧾 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• 💡 Top tip
• 🥢 How to serve
• 📖 Variations
• ❓ FAQ
• 🥡 Storage
• 📚 More Pumpkin Recipes
• 📋 Recipe
• 💬 Reviews and Comments

🧡 Why you will love it

• Effortlessly Simple: Minimal steps.
• Autumn Vibes: Cozy, seasonal flavor.
• Plant-Based Goodness: 100% vegan.
• Light & Fluffy: Perfect texture.
• Sweetly Nutritious: Pumpkin benefits.

Last but not least, let's talk versatility. This loaf can easily be a breakfast or dessert dish, depending on how you choose to serve it.

Drizzle some vegan white chocolate frosting for dessert, or enjoy it plain with your morning coffee. And if you loved our banana bread and Pumpkin Spice Latte recipe, this loaf is inspired by those same cozy flavors. So go ahead, add this to your meal prep list, and enjoy a slice of autumn goodness any time of the day!

🧾 Ingredients

This pumpkin spiced loaf cake is made with just a few delicious ingredients:

• Pumpkin Puree: The star of the show, adding moisture and that quintessential autumn flavor. Plus, it's packed with vitamins A and C!
• All-Purpose Flour: The foundation that gives our loaf its structure. It's versatile and works well with the flavors we're mixing in.
• Coconut Sugar: Adds a subtle, caramel-like sweetness and it's a bit lower on the glycemic index compared to regular sugar.
• Coconut Oil: Gives the loaf a moist, tender crumb. It also complements the tropical notes of the coconut sugar.
• Soy Milk: Adds creaminess and helps with the overall texture. You could also opt for oat milk if you prefer.
• Flax Meal: Acts as our egg substitute, providing binding power and a bit of extra fiber.
• Apple cider vinegar: Reacts with the soy milk, crudling to help the loaf rise. It also adds a subtle tanginess that balances the sweetness.
• Baking Powder: Helps our loaf rise and become fluffy. It's the leavening agent that makes all the difference.
• Baking Soda: Works with apple cider vinegar for that extra lift, ensuring our loaf is anything but dense.
• Pumpkin Pie Spice Mix: Adds that warm, spicy kick we all crave in fall treats. It's a blend of cinnamon, nutmeg, and other cozy spices.
• Fine Sea Salt: Enhances all the other flavors in the loaf. Just a pinch makes everything pop!
• Vanilla Extract: Adds a layer of aromatic sweetness that ties all the flavors together. It's like the cherry on top but for loaf cakes.

See the recipe card for quantities.

Substitutions

• All-Purpose Flour: You can swap it out for whole wheat flour or gluten-free flour blend for a different texture and nutritional profile.
• Coconut Sugar: Maple syrup or agave nectar can be used as a liquid sweetener alternative, just adjust the liquid ratio in the recipe. To keep everything else intact, use brown sugar. You can also use melted butter.
• Coconut Oil: If you're not a fan of coconut, vegetable oil or even homemade applesauce can work as a fat substitute, so you have a fat-free pumpkin bread.
• Soy Milk: Oat milk, almond milk, or any other plant milk can easily take the place of soy milk.
• Flax Meal: Chia seeds soaked in water can serve as a flax egg substitute for binding.
• Apple cider vinegar: lemon juice can be used instead of apple cider vinegar to activate the baking soda and make the plant milk curdle.
• Baking Powder: If you run out, a mix of cream of tartar and baking soda can be a quick fix.
• Baking Soda: You can use double the amount of baking powder as a substitute, but it may affect the texture.
• Pumpkin Pie Spice Mix: A blend of ground ginger, cinnamon, nutmeg, and cloves can mimic the flavors of a pumpkin spice mix.
• Vanilla Extract: If you're out, almond extract or even a splash of bourbon or orange juice can add a different but delightful aroma. You can also use vanilla bean paste.

🍽 Equipment

• Loaf Pan: The unsung hero of this recipe! A good loaf pan ensures even baking and easy release, giving you that picture-perfect pumpkin loaf cake every time.
• Potato Masher: If you're going for that homemade pumpkin puree, a potato masher will help you achieve the perfect consistency. It's also great for mashing sweet potatoes or butternut squash for variations.
• Spatula: A spatula is essential for folding the wet and dry ingredients together. It helps you scrape every last bit of batter into the pan, ensuring nothing goes to waste.

🔪 Instructions

Preheat Oven: Crank that oven up to 355°F (180°C) and give your loaf pan a quick spritz with some non-dairy cooking spray. Easy peasy!

Hint: Sift together your flour, baking powder, soda, salt, and spices. Whisk it up and then sprinkle in that coconut sugar.

Place in a wire rack to cool completely on a wire rack before serving. I like to place a tablecloth on top and flip it upside down to unmold.

Hint: Optionally sprinkle dark brown sugar for a caramelized finish. You can also sprinkle pumpkin seeds on top during the last 10 minutes of baking (not before, otherwise they will burn!)

Slice the cooled cake and enjoy!

Read on: moist apple cake, banana loaf cake, and carrot loaf cake.

💡 Top tip

The key to a flawless pumpkin cake every time is not to overmix the batter. Overmixing can lead to a dense, chewy texture. So, when you combine the wet and dry ingredients, fold them together just until no dry spots remain. Trust us, your taste buds will thank you! 🌟

🥢 How to serve

This baked pumpkin bread can be served in many ways.

📖 Variations

Chocolate Chip Indulgence: Add a cup of vegan semi-sweet chocolate chips to the batter for that extra oomph of chocolatey goodness. It's like a pumpkin-chocolate hug in every bite.

Nutty: Toss in a handful of chopped pecans or walnuts for a crunchy twist. The nuts add a delightful texture and a boost of healthy fats.

Sweet Potato Swap: Replace the pumpkin puree with an equal amount of sweet potato puree. It brings a different kind of sweetness and a vibrant orange hue, making it a unique yet equally delicious treat.

Straight-Up Classic: Enjoy a slice of this pumpkin loaf cake as is, letting the flavors shine. Perfect with a cup of coffee, warm golden milk, or tea for a cozy morning or afternoon treat.

Frosted Decadence: Slather a generous layer of vegan cream cheese, dark chocolate, or vegan buttercream frosting on top of this delicious pumpkin bread. It adds a creamy, tangy contrast that elevates each bite.

Pumpkin Loaf Sundae: Get adventurous by turning a slice into a dessert sundae. Warm it up and top it with vegan vanilla ice cream, a drizzle of caramel sauce, and a sprinkle of toasted pecans. Voila, dessert is served!

❓ FAQ

🥡 Storage

Fridge Storage: Keep your pumpkin loaf cake slices in an airtight container in the fridge for up to a week. When you're ready for another slice, just let it come to room temperature or give it a quick zap in the microwave.

Freeze & Reheat: If you've got more loaf than you can handle right now, no worries! Wrap individual slices in plastic wrap and store them in a zip-top bag in the freezer. When the craving hits, thaw in the fridge overnight and reheat in the oven at 350°F for about 10 minutes.

Meal Prep: Make a double batch of the batter and pour it into silicone muffin cups. Bake and once cooled, store them in the fridge. Now you've got grab-and-go pumpkin loaf cake muffins for the week! Just reheat in the microwave for about 20 seconds when you're ready to enjoy.

📚 More Pumpkin Recipes

Don't forget to check our vegan pumpkin pie and our sweet potato cake, perfect for the year-end holidays!

⭐ If you try the best pumpkin bread recipe we have crafted for you here, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

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