Pumpkin Spiced Loaf - Vegan

 Pumpkin Spiced Loaf - with dates. Vegan

This definitely is a family favourite! I added half a cup of chopped dates to this, but you can leave it out, if you like.

You will need:

1 1/2 cups of unbleached flour

1 tsp baking soda

2 tsp baking powder

1 tsp cinnamon

1/4 tsp ground nutmeg

1 tsp pumpkin spice

1/2 tsp ground ginger

1/4 tsp salt

1/2 a cup of chopped dates (You can use raisins or any other dried fruit- or leave it out altogether.

(Place the above ingredients in a large bowl.)

In another bowl - add the following ingredient:

1 cup canned pumpkin purée 

1/2 cup vegetable oil ( I used a canola/olive oil blend)

1 cup brown sugar - gently packed

4 tbsps liquid vegan egg  (or two tsps of powder egg replacer plus 4 tbsps of water. If you don’t have egg allergies, you can use two large eggs. You can also use apple sauce…about 4 tbsps.

In a large bowl, whisk the dry ingredients together until well blended.

In another bowl, whisk together the pumpkin purée, brown sugar, vegan egg and vegetable oil.

Add the liquid to the dry and mix well.

Pour into a loaf pan ( mine is 8 x 4 and 3 inches deep) that has been lined with parchment paper and is draped over the long sides. Oil the short sides.

Bake in a 350 F oven for an hour. Insert a wooden skewer to see that it comes out clean.

Let cool in pan on a cooling rack.

You can garnish the top of the loaf with toasted and salted pumpkin seeds if you like.