Pumpkin Loaf | Autumn Vegan Recipe

Today I bring you this recipe for a healthy pumpkin loaf that I saw and had to try! 
Here's the original, I changed a few things.
Hope you enjoy it!


  • 150 g oat flour
  • 90g all-purpose flour ( or you can keep it all gluten-free and use oat flour)
  •  1/2 tsp baking powder 
  • 1/2 tsp baking soda
  •  1/4 tsp salt 
  • 1 tbsp pumpkin spice 
  •  2 flax eggs
  •  80ml of unsweetened maple syrup
  • 65g of unsweetened applesauce 
  • 1 tsp vanilla extract 
  • 225g of pumpkin puree 
  • 50 g of mixed nuts


  • Start by preheating your oven to 180ºC.
  • In a large bowl, mix together the dry ingredients: the four, baking powder, baking soda, salt, and pumpkin spice, and set aside. 
  • In a different bowl, add the 2 flax eggs and maple syrup, applesauce, vanilla extract, and pumpkin puree, and whisk well until combined.
  • Pour the wet ingredients into the dry ingredients and stir just until combined, don't over-mix! 
  • Fold in the mixed nuts very gently.
  • Grease your loaf pan with a little butter and/or parchment paper, pour in the batter, and smooth the top.
  • Bake for 55-60 minutes at 350F (180C), and see if cooked with a toothpick.
  • When baked let it cool in the pan for at least 10 minutes, then turn it onto a wire rack to cool completely. 

 Hope you enjoyed this post!



1 comentário

  1. That pumpkin loaf looks yummy!
    The ingredients for your vegan recipe pumpkin loaf look excellent, and your instructions look easy to follow. I am a vegetarian and love finding new tasty vegan cuisine!



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