This recipe for Pumpkin Loaf is for those who don’t have a mix to hand, the loaf is a bit more like cake in texture and wonderfully light too despite it being egg free so that I could blooming well enjoy it too! Rebecca does not miss out on bakes where pumpkin is concerned! In fact, if you like this, I have several other recipes might like to try on my blog so read on.
I’ve made this several times over the years and always seem to forget to retake the photos, what do you think, do I need to retake them? Let me know in the comment.
How to pick the perfect Pumpkin for Pumpkin Puree
First things first, lets choose the right pumpkin shall we…. Actually, there is no exact science to this, you never really know what your pumpkin will look like until you get it home and cut it in half. But basically you need to follow these simple key points for choosing the best pumpkin for pumpkin puree;
- Avoid huge carving pumpkins, these have been grown specifically for their size and carving quality, not excellent pumpkin flesh and lots of it! (this said, I never waste carved pumpkin shavings)
- Remember that pumpkins are a member of the vast squash/gourd family and therefore you can get similar if not identical outcomes with squashes that seem hard as bullets and the size of a bowling ball or smaller.
- Butternut squash can also be used if, like some, you find pumpkin too over-powering in flavour. You may find the creamy buttery flavour of a butternut more appealing with the traditional pumpkin spices.
What’s the difference between a Pumpkin Loaf and a Pumpkin Bread?
Put simply, a Pumpkin Loaf is a cake and a Pumpkin Bread is bread. Let’s go into that a bit deep shall we! Loafs tend to be a cake that is in a loaf tin and you often find the ingredients are equal measures of self raising flour, fat and sugar with egg and then the flavouring. Breads typically have yeast to help them rise and do not have egg in them.
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How do I prepare pumpkin flesh?
Ways to prepare a pumpkin for baking
Roast pumpkin; cut pumpkin into ¼ and de-seed, place in a roasting tray and cover with foil, bake at 200°C/180°C Fan for at least 60 mins (depending on size of pumpkin). Remove and cool, once cooled scoop out the cooked soft flesh and use of freeze for later.
Boiled pumpkin; peel and cut pumpkin removing all seeds. Chop and add to a big pan of water, boil until tender. Drain pumpkin and leave over the sink to ensure all excess liquids run away. Pop into a blender and puree, as above use or freeze.
Steamed pumpkin; as above really but you steam it!
Microwaved pumpkin; Not tried this but I have it on good authority that you can peel and cut the pumpkin and microwave in a glass bowl with a drop of water.
How do I make this Pumpkin Loaf Vegan?
You can simply omit the eggs and make a flaxseed egg instead, or in the case of this recipe, two flaxseed eggs.
How to make a flax egg
to make 1 flax egg you need the following ingredients:
– 1tbsp ground flax seed
– 3tbsp water
– 1tsp psyllium husk (optional but does add elasticity to baking)
Simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your ‘egg’ mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk)
Then just add to your baking as you would an egg. For 2 eggs double the ingredients but note that recipes that require more than two eggs may fail due to lack of support in the structure.
Other pumpkin inspired recipes you might like to try
If you’re interested in other Halloween style recipes then head over to my Halloween Recipes to see other festive autumn treats or click on any of the follow links that make your drool! Simple Gluten Free Pumpkin Pie – the taste of Autumn, Homemade Bailey’s Pumpkin Spice; gluten and dairy free, Vegan Pumpkin Pie; with warm spices and gluten free too
Pumpkin Spice Bailey’s (GF/DF) 
Vegan Pumpkin Pie (GF/DF/Ve) 
Traditional Pumpkin Pie (GF) (GF)
Vegan Pumpkin Loaf Recipe
A deliciously light and moist Pumpkin Loaf made with gluten free flour and an egg replacement to make it dairy, egg and gluten free so almost anyone can enjoy a slice this Autumn.
- 300 g pumpkin puree
- 250 g self raising gluten free flour
- 200 g caster sugar
- 2 eggs or flax seed egg (see recipe post for tips)
- 2 tbsp sunflower oil
- 1 tsp bicarbonate of soda
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp ground clove
Preheat the oven to 180°C/160°C fan/350°F or Gas 4
Grease a 2lb loaf tin and dust with gluten free flour or line with a loaf tin liner
Add all the ingredients into a mixing bowl and mix to combine (yep, that simple)
- Scoop mixture into loaf tin and smooth the top down to help create a nice finish
- Bake for 1 hour
Test to see if cooked by piercing the loaf with a metal skewer, if it comes out clean and the loaf has a lovely bounce it's ready.
Remove and leave to cool … or allow to cool just enough to eat warm…like I tend to!
Ways to prepare a pumpkin for baking
Roast pumpkin; cut pumpkin into ¼ and de-seed, place in a roasting tray and cover with foil, bake at 200°C/180°C Fan for at least 60 mins (depending on size of pumpkin). Remove and cool, once cooled scoop out the cooked soft flesh and use of freeze for later.
Boiled pumpkin; peel and cut pumpkin removing all seeds. Chop and add to a big pan of water, boil until tender. Drain pumpkin and leave over the sink to ensure all excess liquids run away. Pop into a blender and puree, as above use or freeze.
Steamed pumpkin; as above really but you steam it!
Microwaved pumpkin; Not tried this but I have it on good authority that you can peel and cut the pumpkin and microwave in a glass bowl with a drop of water.
A post packed with 20 delicious Autumn/Winter inspired comfort foods made gluten free, dairy free and in most cases egg free too
— Life’s a drama, gluten free doesn’t have to be
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I cannot eat rice at all anymore. So there went rice flour. I have a couple of blends that are gluten free with other flours. Better Batter has something called Artisan Flour that does not contain rice flour. Do you have any suggestions? They are clearly very different, but I guess I will just try them with added xantham gum. Thank you.
Hello Alene, thank you for taking the time to comment and ask your question. I assume you are in the US? I have looked up the Better Batter product you refer to. The ingredients are: pearled sorghum flour, tapioca starch, potato starch, psyllium husk, potato flour. I use a UK brand called Doves Freee (comes in plain/all purpose and self raising with added bicarbonate and baking powder) in this recipe I use the self raising version. The ingredients are: Rice, Potato, Tapioca, Maize, Buckwheat, Raising Agents (Mono-Calcium Phosphate, Sodium Bicarbonate), Thickener (Xanthan Gum).
The rice does add a gluey consistency to flours which is what you’ll find is missing from flours you need to use. You’re absolutely right that you’d need to replace that gluey/gluten building block but the Better Batter flour has PSYLLIUM HUSK in it which is an excellent source of the gluey structure you need for gluten free baking. So in this instance Alene, I think you’ll be okay with this choice of flour.
Good luck with it all and do let me know how things turn out.
Rebecca x
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Yum, I am pinning this recipe to serve at Thanksgiving!
Have a beautiful day,
Kippi
Thank you so much Kippi for your lovely comment, I’m honoured.
We finally have a cool morning. Perfect for coffee and a piece of pumpkin bread. It definitely puts me in the mood to start a little baking. :)
It’s definitely cooler here in the UK now Donna, but we see the odd bit of sunshine so today I plan to make another loaf and enjoy it on the decking with a cosy thick jumper and a hot coffee.
Awesome! I love the look of this recipe. Where do you get pumpkin puree though? I can never find it so always make things like this with my own homemade butternut squash puree. It’s annoying!!!
The puree comes in 440g tins I found some in Tesco last year, check the USA section in world foods, not checked this year though. Like you I often use steamed pumpkin or squash and purée it then freeze it in foil dishes each dish hold approx 300g which is perfect for my recipes. I love pumpkin so much, why just have it around October ??
I haven’t tried making a pumpkin loaf before – I’m about to carve ours tomorrow so as this can be egg free may well give it a shot!
Ooh I’m so excited Penelope, you’re going to love it I’m sure, happy pumpkin carving ??
Oooh yum! I love this time of year, pumpkin is fab in all sorts of things – def going to have to try this! #freefromfridays
I adore pumpkin, it’s an acquired taste, bit like Marmite but if you like it, you LOVE it. Going to grow our own next year to they’ll be extra special ?