Vegan Pumpkin Spice Loaf

I am well over a month late on the pumpkin spice trend - as everyone is now moving into gingerbread season - but better late than never, eh? Anyway, it's Thanksgiving in the US today and if you need to use up pumpkin purée leftovers then look no further: this vegan pumpkin spice loaf is easy to make and is perfect served with a cup of coffee for breakfast/ elevenses/ 3pm-need-sugar-es.

If you're in the UK, I managed to find pumpkin purée in Sainsburys, though you can also make your own or use squash purée. I am also going to test whether it works with unsweetened applesauce.

Storing: If you manage to make this last longer than a day (it disappeared very quickly in my office!), store in an airtight container for a few days. You could also freeze individual slices wrapped in clingfilm for a few months and defrost/ toast with butter.

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Recipe

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 8-10

Ingredients:

For the loaf

200ml plant milk

200g pumpkin puree

225g granulated sugar

1 tbsp treacle

3 tbsp oil

1 tsp cider vinegar

280g self raising flour

2 tsp mixed spice/ pumpkin spice

1 tsp bicarb

Crumble topping (optional)

25g melted vegan butter

25g plain flour

25g granulated / brown sugar

25g oats

Maple glaze (optional)

3 tbsp icing sugar

1 tsp maple syrup

Splash plant milk

Method:

1. Preheat the oven to 180°C and grease and line a loaf tin.

2. Add the plant milk and treacle to a saucepan and warm until the treacle has dissolved into the milk. Add to a blender along with the sugar, pumpkin purée, oil and cider vinegar. Blend until fully combined.*

3. Sift the flour, bicarbonate of soda and mixed spice into a large mixing bowl. Slowly add the wet mixture into the dry, whisking until the flour is fully incorporated.

4. Pour the mixture into the loaf tin. If making the crumble topping, mix all ingredients together into a bowl, adding more oats if not crumbly enough. Crumble on top of the loaf.

5. Bake for 40-45 minutes, until a skewer inserted into the middle comes out clean. If the top starts catching before the middle is done, cover with tin foil.

6. Leave to cool in the tin for 10 minutes before turning onto a wire rack to fully cool.

7. Make the maple glaze by mixing the icing sugar and maple syrup together, and adding enough milk to make a drizzling consistency. Drizzle over the loaf and enjoy with a cuppa!