Indulge in the ultimate Pumpkin Loaf Cake, a fall favorite packed with rich flavors and spices. Perfect for any occasion but especially warming during the Fall Season!
Preheat Oven. Preheat your oven to 355°F (180°C). Spray a rectangular loaf pan with non-dairy cooking spray.
Make flax eggs. Combine flax meal, plant milk, and lemon. Let the mixture sit for 5-10 minutes.
Dry Mix. Sieve the flour, baking powder, baking soda, salt, and spices in a large bowl. Give it a good whisk to make sure everything is well-mixed. Then, sieve coconut sugar on top.Pro tip: Sieving ingredients in baking serves three main purposes: it aerates the flour for a fluffier texture, ensures even mixing of all elements, and removes any impurities or lumps. Think of it as the secret sauce for achieving smooth, well-blended, and airy baked goods.
Wet Mix. Whisk together the pumpkin puree, coconut oil, and flax eggs in a separate bowl. Make sure it's all well combined.
Combine ingredients. Pour the wet ingredients into the dry ingredients and fold them together. Don't overmix; make sure there are no dry spots.
Pour batter. Evenly distribute the batter into the two prepared loaf pans.
Bake Time. Pop them into the preheated oven and bake for 35-40 minutes. You'll know they're done when a toothpick inserted into the center comes out clean.
Cool Down. Let the loaves cool in the pans for about 10 minutes. Then, remove them from the pan and let it cool completely on a wire rack.
Serve & Enjoy. Slice it up and serve slightly warm or at room temperature. You can even add a dollop of vegan cream cheese frosting if you're feeling fancy!
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Notes
Tips & Tricks
Storage: Keep the loaf in an airtight container for up to 5 days.
Reheating: If you prefer it warm, a quick 10-15 seconds in the microwave will do the trick.