Pumpkin season has arrived, and I can’t say I’m complaining. In Boston, the leaves are already starting to turn color and the days are starting to feel more crisp. Pumpkin flavored treats are abundant and, I’m hopping on the bandwagon. After all, its everyones favorite flavor for a reason. Today I’m keeping it simple with my perfectly spiced pumpkin loaf.
I had to make this loaf a couple times to get the leavening and the spices right but the result is perfect. The crumb is hearty, tender and moist and it has the perfect blend of warm spices. It would pair well with pumpkin butter or apple butter slathered atop, but its also moist and flavorful enough to eat on its own.
I also tend to make my loaves lightly sweet because I like to eat them for breakfast- slathered with peanut butter and topped with something crunchy. This loaf is definitely a crowd pleaser. I brought it to my husbands firehouse, and it was devoured within an 30 minutes– And not once did someone ask it it was vegan.
Spiced Pumpkin Loaf
Yield: 1-9″ loaf
2 Cups white whole wheat flour*
1 Tbsp Ground Cinnamon
1 1/4 tsp Ground Ginger
1/2 tsp Ground Allspice
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
6 Large Meedjol dates, soaked for 10 minutes in hot water, drained, then mashed with a fork
1 Cup Pumpkin Puree
3 Tbsp Agave Nectar
1/2 C + 2Tbsp Plant Milk
1/4 C + 2Tbsp coconut oil (melted)
2 tsp molasses
1 tsp Vanilla Extract
2 Tbsp pepitas (optional)
Preheat oven to 350 degrees
Combine the flax and the water, set aside. Combine flour, spices, salt, baking soda, baking powder in a large bowl with a whisk. In a medium bowl whisk together pumpkin, mashed dates, agave, the flax egg, melted coconut oil, plant milk of choice, molasses and vanilla. Pour wet ingredients into the dries and mix together with a spatula until everything is combined.
Pour batter into a 9 inch loaf pan that has been sprayed with non-stick cooking spray and spread with a small spatula to smooth the top. Sprinkle pepitas over the top of the loaf and gently press them into the batter so they will stay on the loaf when you are ready to slice. Bake for 55 minutes to 1 hour and 10 minutes. I pulled mine at 1 hour and 5 minutes.
*If you can’t find white whole wheat flour a combo of regular whole wheat and all purpose will work just fine. Or just all all purpose!