Can you believe that I’ve never made a pumpkin loaf before? In fact, I can’t recall ever even trying pumpkin before. Well, this year, that has to change. This pumpkin loaf recipe is the first of a few pumpkin recipes I have coming over the next few weeks. With Halloween just around the corner, and the fact that I have a dedicated series for seasonal recipes, I thought this would be a great time to try experimenting.
Seasonal Ingredients
Doesn’t take a genius to figure this one out, does it? Of course, my seasonal ingredient this week is the pumpkin. Despite pumpkins being so heavily associated with October, thanks to Halloween, pumpkin season actually runs from October to December in the UK, which is probably longer than most people realise.
Nutritional Information
Pumpkin is the only fresh ingredient in this recipe, so it’s not overly rich in vitamins, although it’s high in vitamin A and a source of B2. Per slice, this recipe contains around 20% of the RDA of omega 3, 2g of fibre and 195 calories.
Gluten Free Pumpkin Loaf
Ah yes, I’m fully gluten free right now. When I did my ‘am I coeliac?’ post and explained the rare occasions I eat gluten in my everyday life, this would have been a perfect example. Usually, when I’m baking something for the first time, I make a gluten batch, to make sure I’ve fully got my head around the recipe ratios and know it works, then I adapt that to make it gluten free.
Well, not today.
I deliberated for a long time about which flours to use for this recipe. So much so that I actually decided to write a whole post on how and why I like to use certain GF flours (that’s coming on Thursday). Regular readers will probably know that I like oat flour a lot for baking recipes. It always has a great texture and doesn’t have much of a taste. However, I wondered if it would make this recipe a little too fluffy and cake like to be a ‘loaf’. If you wanted to adapt this recipe to make pumpkin muffins, I’d switch to all oat flour.
Next choice, bread flour? I mean, it is a loaf recipe. But then bread flour might make it a little too chewy on the outside. I don’t want a full on firm crust on my pumpkin loaf. So, I decided to experiment with a 50/50 blend of bread flour and oat flour, and it worked! A firm enough outside to hold the loaf shape, but still soft, moist and fluffy texture in the middle.
Remember earlier in the year when I was obsessed with pumpkin seed butter? The perfect opportunity to rekindle that.
Vegan Pumpkin Loaf Recipe
A vegan version of a classic autumnal recipe, made with fresh pumpkin and autumnal spices.
This recipe is gluten free, dairy free, nut free, soy free and vegan.
Vegan Pumpkin Loaf Recipe
Ingredients
- 1 ½ cup pumpkin puree
- 1 cup of GF white bread flour
- 1 cup GF oat flour
- ½ cup white caster sugar
- ½ cup golden caster sugar
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp salt
- ¼ cup olive oil
- 3 tsp baking powder
- 1 flax egg
- ½ tbsp vanilla extract
Instructions
-
Preheat the oven to 180°C.
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Sift the flour into a mixing bowl and add the sugar, baking powder, cinnamon, nutmeg, ginger and salt and mix together.
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Prepare your flax egg and set aside until it thickens.
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Add in the pumpkin, olive oil, vanilla and flax egg and mix in. The batter will be very thick, don’t worry!
-
Line a loaf tin with greaseproof paper, then transfer the mix from the mixing bowl to the loaf tin and smooth down evenly.
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Sprinkle a handful of pumpkin seeds over the top (optional).
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Place into the oven and bake for 60 minutes or until a toothpick inserted into the centre comes out clean.
Serve and enjoy!
Recipe Notes
To make pumpkin puree:
Put peeled and cubed pumpkin in the oven on a baking tray, don’t add any spices or oils, and bake for 30 minutes at 180°C. Let it cool and then purée it in the food processor, or mash by hand.
Have you guys done any autumnal baking yet? What do you think of this pumpkin loaf recipe?
Until next time,
Sophie
This looks so delicious! Wonderful Post! Have a great day!
Allurerage
Rampdiary
Oh, that sounds so delicious. I’ll have try this one with the kiddos ❤️ Thanks for sharing
I love the sound of a pumpkin loaf, I’ve never made anything with pumpkin in so maybe I should have a go at adding it to recipes as well. I would like to do more baking, I need to buy more things for my kitchen to be able to make cakes and things, I don’t even have any round cake tins or cupcake trays!
Chloe xx
http://www.chloechats.com
ah i need to get started on my autumnal baking! i’ve actually never had anything pumpkin myself either, nor have i had anything gluten free. well at least not purposely. I’d be interested to see how different if at all it makes something taste. this is the perfect autumnal treat and i’m glad it worked out how you were hoping! x
mich / simplymich.com
I don’t think I’ve actually tried pumpkin before! Not even a pumpkin spiced latte. This looks so yummy, I would love to give it a try! X
Looks great! Pumpkin seed butter – interesting!
Is it bad I also don’t think I’ve ever made a pumpkin loaf surprisingly? OH I’m excited to read about your flours post, I know you use oat flour regularly (and as I result I do too hahaha) but I do sometimes use almond flour. HAHAH Pumpkin seed butter makes it’s reappearance pumpkin on pumpkin for this loaf! I’m going to now decide if I should: get a pumpkin to carve or get a pumpkin to bake this! (or I could get 2 pumpkins, that would be the logical decision )
Your Vegan Pumpkin Loaf Recipe sounds so delicious. I love pumpkin and banana loaf recipes. They are my fall favorites.
I love anything baked with pumpkin! I am definitely going to give this a try!
I’ve been looking for some ways to incorporate some pumpkin recipes. This looks great!
I’ve gotta be honest, I’ve never tried pumpkin before haha, but this pumpkin loaf recipe is tempting me!
Ayse x
Oh my gosh I am 100% going to try this!! I’ve already made two pumpkin loaves this year, but they were definitely not GF, and as I’ve been incorporating more and more oat flour into recipes the last couple of weeks (and autumnal baking is something I want to do once a week), this is PERFECT!!!! The consistency sounds so ideal, and I’m gonna head into the kitchen this weekend and get cracking with this hehe x
This looks amazing and is making me drool even though it’s almost midnight here haha. I’m really interested in going gluten free and it’s so nice to see such yummy alternatives x
sheislostinwanderlust.blogspot.com
Looks so delicious and sooo appealing
Looks delicious! I just made a pumpkin loaf last week! This recipe looks amazing, and I love all the spices in the bread (that’s one of my favorite parts!). I’m also gluten free, but I tend to use almond flour. Although it doesn’t make food as fluffy as oat flour does, I still think it does a nice job!
Oooh, this sounds very yummy! I’ve never tried anything with pumpkin in! I am tempted to try and make pumpkin pasties from Harry Potter but I’m pretty rubbish at creating things! xD
I have some vegan friends coming to our holiday parties this year, I’ll have to remember this recipe to make some goodies for them! Thanks so much for sharing!
Ashlee |
This pumpkin loaf looks very delicious. Thank you for sharing recipe. Maybe I will try made it.
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I have a confession to make, I’ve never tried and eaten a pumpkin before! But this recipe sounds and looks yummy!
Lucy | http://www.lucymary.co.uk
Love the look of this. I can practically smell it . . . the only fall baking I have done are caramelized baked apples and pumpkin pie . . . but I think that is pretty good! 🙂
This sounds delicious! I love pumpkin spice everything this season! Thank you for including the nutritional value too, I didn’t even think about the vitamins from pumpkin!
Ash | thisdreamsalive.wordpress.com
I’m definitely in a pumpkin mood now! Yum!
This looks like an amazing loaf, like something you’d see in a bakers. I still haven’t tried anything pumpkin flavour though – I WILL this year! x
I love pumpkin-everything! I have to try it, thanks for sharing 🙂
I’ve actually never tried pumpkin! I’d love to start experimenting more with cooking though so recipes like this are great for me to come back to in the future xx
Tiffany x http://www.foodandotherloves.co.uk
I use dot love baking – I need to try more vegan baking x
This sounds so yummy for a mid day snack x
I love the idea of adding pumpkin seed butter on top of pumpkin loaf. It sounds so simple, but I didn’t think of this before. Your loaf looks amazing too.
Oh my goodness, I’m so happy stumbling upon this recipe!! Been meaning to bake something that fits in with the season (was considering pumpkin pie at first, but this loaf looks delicious!).
Thank you for sharing! Defs attempting this with my sister. 🙂
So yummy!!
I love the vibe of this pumpkin loaf! Pretty cool that you incorporated the plant of the season, hehe. I like the idea of putting a slab of butter over the loaf. Thanks for sharing this recipe! One day I will be good at baking hehe.
Nancy ♥ exquisitely.me
This looks and sounds absolutely delicious!! I’ve not cooked anything GF before but we have a couple of coeliac ladies at work and it would be lovely to make something for them!! 🙂 xx
You know what? I don’t think I’ve ever tried pumpkin loaf before either, or pumpkin anything… unless you count seeds. But this definitely peaks my interest. It sounds delicious! I’d try this warm with a little free from spread.