Fluffy Vegan Pumpkin Loaf

Pumpkin isn't celebrated as much in Europe as it is in the US. For most of my life, I only had pumpkin in savory dishes. I have to say, though, every pumpkin flavored baked goodie I have tried so far was delicious. This Pumpkin Loaf, for example, is something I would've never thought of making before, but I'm glad I did because it changed the way I look at pumpkin. This Pumpkin Loaf is super easy to make, moist, fluffy, and you can make it one bowl. It is guaranteed to be a crowd pleaser! It is made with lots warm spices, perfect for cozy, fall days, when you need a hug in loaf form.

How can I tell when the pumpkin loaf is done baking?

All ovens are different, mine tends to burn the bottom of my baked goods pretty quickly while the middle might still be raw. There are a few things you can do to tell when the loaf is done baking. For example, if you insert a toothpick in the middle and the toothpick is completely wet, your loaf needs to go back in the oven. Under baking will also cause your baked goods to collapse while cooling. If the toothpick has some wet crumbs on it, the loaf will finish baking and setting as it cools. This way your loaf will stay perfectly moist as well. If the toothpick comes out completely clean, the loaf is over baked and will probably be dry inside.

Ingredients:

• 1 2/4 cup flour

• 7g / 2 tsp baking powder

• 1 tbsp pumpkin spice

• 1/2 cup brown sugar

• 1/2 cup white sugar

• 113g / 1/2 cup melted vegan butter

• 1 cup pumpkin puree

• splash of unsweetened plant-based milk of choice ∼ 3-4 tbsp

Instructions:

1. To a mixing bowl, add melted vegan butter, brown sugar, and white sugar. Mix until well combined and smooth. Then add in the pumpkin puree and unsweetened plant-based milk, mix to incorporate.

2. Next add flour, baking powder, and pumpkin spice to the same mixing bowl. Mix until the dry ingredients are all incorporated, making sure not to overmix.

3. Line a loaf pan with parchment paper and leave some to hang on the sides so that it's easier to remove.

4. Pour your batter into the parchment lined loaf pan and spread it out into an even layer, using a spatula.

5. Bake for 35-40 minutes or until the top is lightly golden brown and a toothpick inserted in the middle comes out with just some wet crumbs on it.

6. Let the pumpkin loaf cool down completely before slicing. Enjoy!

Notes:

Store in the fridge in an airtight container for up to 3 days.

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