Healthy Vegan Pumpkin Spiced Loaf Recipe
This Healthy Vegan Loaf with Spiced Pumpkin is a delicious, nutrient-packed bread perfect for any time of the day. Made with wholesome ingredients like whole wheat flour, pumpkin puree, and warm spices such as cinnamon, nutmeg, and ginger, this vegan loaf delivers comforting flavors without any dairy or eggs. Sweetened naturally with molasses and maple syrup, it’s a moist and flavorful treat that’s great for breakfast, snacks, or dessert.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Flax Egg Mix
- 3 tablespoons ground flax seed
- 1/3 cup water
Vinegar Milk Mixture
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar (or regular vinegar)
Dry Ingredients
- 2 cups flour (whole white wheat or all-purpose)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
Wet Ingredients
- 1/4 cup unsweetened applesauce
- 1/2 cup pumpkin puree
- 3 tablespoons molasses
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Prepare Flax Egg: In a small bowl, stir the 3 tablespoons of ground flax seed into 1/3 cup water. Let this mixture sit for 5 minutes until it thickens to a gel-like consistency which will act as an egg substitute.
- Create Vinegar Milk Mixture: Combine 1 tablespoon apple cider vinegar with 1 cup of non-dairy milk in a small bowl. Let this sit for 5 minutes. This mixture helps to curdle the non-dairy milk slightly, acting like buttermilk for the loaf.
- Preheat Oven: Set your oven to preheat at 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the loaf.
- Mix Dry Ingredients: In a medium bowl, thoroughly stir together the dry ingredients: 2 cups of flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 2 teaspoons ground cinnamon. This combination builds the flavorful and leavening base of the loaf.
- Combine Wet Ingredients: In a large bowl, mix the wet ingredients: 1/4 cup unsweetened applesauce, 1/2 cup pumpkin puree, 3 tablespoons molasses, 1/3 cup pure maple syrup, 1 teaspoon vanilla extract, the prepared flax egg mixture, and the vinegar milk mixture. Stir well until fully blended. This wet mixture provides moisture, sweetness, and richness to the loaf.
- Combine Wet and Dry Mixtures: Add the dry ingredients into the bowl with the wet ingredients and stir just until combined. Avoid overmixing to maintain a tender crumb in the bread.
- Prepare for Baking: Grease a loaf pan with oil or vegan butter to prevent sticking. Pour the batter evenly into the pan, smoothing the top gently with a spatula.
- Bake the Loaf: Place the loaf pan in the preheated oven and bake at 350 degrees Fahrenheit for 60 to 70 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs attached.
- Cool the Bread: Once baked, let the bread rest in its loaf pan for at least 20 minutes to cool slightly and firm up, making it easier to remove without breaking.
- Serve: Carefully remove the loaf from the pan and slice it to serve. Enjoy warm or at room temperature with your favorite spreads or simply on its own.
Notes
- You can substitute regular vinegar for apple cider vinegar if unavailable, though apple cider vinegar enhances the flavor.
- Use whole white wheat flour for a healthier loaf or all-purpose flour for a lighter texture.
- Make sure not to overmix the batter to keep the loaf tender.
- Check the loaf towards the end of baking time to avoid overbaking.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing slices individually wrapped works well for longer storage.
- This loaf is perfect for a vegan and dairy-free diet.
