Equipment
- oven, 1lb loaf pan
Ingredients
Pumpkin Loaf Ingredients
- ½ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup coconut oil, melted (or apple sauce)
- ½ cup plain, unsweetened soy milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 15 oz canned pumpkin puree
- 2 cups gluten free 1:1 flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ½ tsp sea salt
Cinnamon Crumble Topping
- ¼ cup vegan butter
- ½ cup coconut sugar
- ¼ cup gluten free 1:1 flour
- 1½ tsp cinnamon
- pinch of salt
Method
- Preheat oven to 350 degrees Fahrenheit and line a 1 lb loaf pan with parchment paper.
- Add the coconut sugar, maple syrup, coconut oil (or apple sauce), soy milk, apple cider vinegar, vanilla and pumpkin to a bowl and whisk to combine.
- Add the remaining dry ingredients and use a fork or whisk to combine, being sure not to overmix.
- Transfer the mixture to the baking pan.
- In a separate bowl, combine the ingredients for the crumb topping using a fork until it's crumbly. Sprinkle on top of the loaf and gently pat down.
- Transfer to the oven and bake for 50-55 minutes until an inserted toothpick comes out fairly clean.
- Let cool for at least 15 minutes before slicing into 1" thick pieces. Serve warm, topped with vegan butter.
Nutrition
Serving 1servingCalories 220kcalCarbohydrates 36gProtein 3gFat 9gSaturated Fat 5gPolyunsaturated Fat 1gMonounsaturated Fat 2gTrans Fat 0.02gSodium 286mgPotassium 105mgFiber 4gSugar 15gVitamin A 5717IUVitamin C 2mgCalcium 68mgIron 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
