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Home » Dairy Free Recipes » Easy Vegan Pumpkin Loaf

Easy Vegan Pumpkin Loaf

Cakes, Bakes and Biscuits, Recipes

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Gluten Free Pumpkin Loaf - also dairy and egg free

This page contain affiliate links. Please refer to my Disclosures Page for more details.

This recipe for Vegan 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.

Skip to the good bit

  • How to pick the perfect Pumpkin for Pumpkin Puree
  • What’s the difference between a Pumpkin Loaf and a Pumpkin Bread?
  • How do I prepare pumpkin flesh?
  • How do I make this Pumpkin Loaf Vegan?
  • How to make you own pumpkin spice
  • Other pumpkin inspired recipes you might like to try
  • Vegan Pumpkin Loaf Recipe

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.
Different types of pumpkin and squashes for pumpkin pie

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.

Gluten Free Pumpkin Loaf - also dairy and egg free

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Gluten Free Pumpkin Loaf - also dairy and egg free

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.

Perfect Pumpkin Puree
The base for so many Thanksgiving, Halloween and harvest time recipes. This perfect pumpkin puree is, in my humble opinion, the best way to make puree with the richest colour, flavour and texture. Ideal mixed with my homemade pumpkin spice to turn into pumpkin pies, breads, biscuits and more.
Check out this recipe
How to make the perfect pumpkin puree from scratch

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.

How to make you own pumpkin spice

You can of course make your very own spice mix for this Pumpkin Spice Fool Recipe. Due to the intensity of ground clove I opt for a less intense spice experience so I use equal quantities of cinnamon, ginger and nutmeg with just a pinch of clove

  • 3 tsp ground cinnamon
  • 3 tsp ground ginger
  • 3 tsp ground nutmeg
  • ½ tsp ground cloves

Below is the printable version with some interesting facts about the origins of pumpkin spice and when it shot to fame!

Homemade Pumpkin Spice
Save time when baking and instead of reaching for 4 spices, reach for one. This spice mix balances the perfect amount of cinnamon, ginger, clove and nutmeg for all your pumpkin spice needs.
Check out this recipe
Easy Homemade Pumpkin Spice by Glutarama

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)
Simple Gluten Free Pumpkin Pie
Traditional Pumpkin Pie (GF) (GF)

Vegan Pumpkin Loaf Recipe

If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.

Gluten Free Pumpkin Loaf - also dairy and egg free

Vegan and Gluten Free Pumpkin Loaf

Glutarama
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.
5 from 2 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Tea Time
Cuisine Vegan
Servings 10 slices
Calories 200 kcal

Ingredients
 
 

  • 300 g pumpkin puree [see below]
  • 250 g gluten free self raising flour
  • 200 g caster sugar
  • 2 egg(s) 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

Instructions
 

  • 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!

Notes

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.

Nutrition

Nutrition Facts
Vegan and Gluten Free Pumpkin Loaf
Amount per Serving
Calories
200
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
5
%
Cholesterol
 
33
mg
11
%
Sodium
 
140
mg
6
%
Potassium
 
74
mg
2
%
Carbohydrates
 
39
g
13
%
Fiber
 
3
g
12
%
Sugar
 
22
g
24
%
Protein
 
4
g
8
%
Vitamin A
 
4716
IU
94
%
Vitamin C
 
1
mg
1
%
Calcium
 
29
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dairy Free, Easy, Egg Free, Gluten Free, Halloween, Pumpkin, Simple, Vegan
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20 Autumn Gluten Free Desserts by Glutarama

*disclaimer: I use affiliate codes on my website, the vast majority are to Amazon. If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you, in fact, for full transparency, in 2020 I made my first £25, and recently in 2022 I reached my next £25 (Amazon don’t transfer the money until you reach £25). As you can see, it won’t make me a millionaire but it will treat me to a few coffees, Lord knows I need the caffeine!

 

25/09/2020 · 13 Comments

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Comments

  1. Alene says

    15/09/2021 at 4:39 am

    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.

    Reply
    • Glutarama says

      15/09/2021 at 11:11 am

      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

      Reply
  2. Marilyn says

    28/09/2020 at 8:53 pm

    ********************************************************
    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
    ********************************************************

    Reply
  3. Kippi says

    28/09/2020 at 5:39 pm

    Yum, I am pinning this recipe to serve at Thanksgiving!
    Have a beautiful day,
    Kippi

    Reply
    • Glutarama says

      01/10/2020 at 1:50 pm

      Thank you so much Kippi for your lovely comment, I’m honoured.

      Reply
  4. Donna Reidland says

    28/09/2020 at 12:13 pm

    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. :)

    Reply
    • Glutarama says

      01/10/2020 at 1:51 pm

      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.

      Reply
  5. Vicki Montague says

    31/10/2016 at 10:05 pm

    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!!!

    Reply
    • Glutarama says

      31/10/2016 at 11:32 pm

      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 ??

      Reply
  6. Penelope says

    30/10/2016 at 10:49 pm

    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!

    Reply
    • Glutarama says

      31/10/2016 at 8:18 am

      Ooh I’m so excited Penelope, you’re going to love it I’m sure, happy pumpkin carving ??

      Reply
  7. midge says

    30/10/2016 at 7:25 am

    Oooh yum! I love this time of year, pumpkin is fab in all sorts of things – def going to have to try this! #freefromfridays

    Reply
    • Glutarama says

      30/10/2016 at 4:23 pm

      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 ?

      Reply

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Rebecca Smith - Glutarama, Delicious Gluten Free Recipes since 2015

Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary needs. With over 15 years experience of cooking gluten free from scratch. Welcome to my site you lovely person now learn how to make anything gluten free with me!

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