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

Author: Domestic Gothess

Prep Time
10 minutes

Cook Time
1 hour, 10 minutes

Course:

Dessert Snack

Cuisine:

American Baking Vegan

Keywords:

cake

Instructions

1 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.
2 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.
3 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.
4 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.
5 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.

Vegan Pumpkin Bread

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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