I know we are bombarded with an abundance of “pumpkin spice” this time of year, yet many pumpkin treats seem to neglect the star ingredient! My absolute favorite way to enjoy pumpkin is via pumpkin bread and this recipe contains a healthy portion of pumpkin to ensure maximum pumpkin flavor 🙂
I also add some maple syrup to help bring out the flavor of the spices and pumpkin. Oh! And it’s vegan, so it is a great option to bring to Thanksgiving or other potlucks for a vegan option. The icing is optional, but makes it more decadent (although I may actually prefer it without as a hearty snack cake with some tea).
2 cups A.P. Flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
2 pinches cloves
1 pinch salt
1/2 cup sugar
2 Tablespoons maple syrup
1/3 cup canola oil
1/3 cup almond milk
1 can pumpkin purée
1 teaspoon vanilla extract
Optional: 1 Tablespoon freshly grated ginger (for when you want some extra spice and zing)
Almond milk (a few Tablespoons, depending on preferred viscosity)
Confectioner’s sugar (1/2 – 3/4 cup)
Vanilla extract (about 1 teaspoon)
Heat oven to 350º F.
In medium bowl, whisk together flour, baking soda, baking powder, spices, and salt. Set aside.
In large bowl, whisk together sugar, maple syrup, canola oil, almond milk, pumpkin purée, and vanilla extract.
Add dry ingredients to wet ingredients in 3 parts, whisking to combine. Use a spatula to scrape sides of bowl between additions.
Spray loaf pan (lining with parchment should also work). Fill with batter, smooth, and bake for about 55 minutes. You can test using a toothpick or cake tester and if it comes out clean, it’s done!
Hopefully you enjoy!
To see exactly how to make it, I’ve included a video: