Healthy Pumpkin
Vegan Loaf

This pumpkin loaf is not just a recipe; it’s a fall tradition.

Get ready to experience a moist, tender, incredibly delicious vegan treat that captures the essence of the season. Kids love it, grown-ups adore it, and there’s something heart-warming about the aroma of fresh-baked pumpkin treats. As a mum, I understand the struggle of maintaining a balanced, sugar-conscious household. The best way to take control of your family’s nutrition is by crafting your own sweets at home.

Here’s why you should incorporate more of this nutritious, versatile type of winter squash into your diet.

Pumpkin is rich in essential vitamins and minerals, yet light on calories. It’s your go-to source for beta-carotene, a precursor to vitamin A. Moreover, it boasts antioxidants like alpha-carotene and beta-carotene working to safeguard your cells from free radical damage.

But there’s more! Pumpkin elevates your immunity, promoting healthy eyes and fortifying your vision as you age. Plus, its carotenoids lend a helping hand to your skin, protecting it from the sun’s UV rays.

What Makes This Pumpkin Loaf Healthier?

1. Whole Wheat Flour : Opt for whole wheat flour to add a touch of warmth and nuttiness to your loaf. It not only enhances the flavour but also contributes to a healthier diet by providing essential dietary fibre.

2. Spices Delight: Cinnamon, ginger, and nutmeg come together to offer potential health benefits, making your treat even more special. Nutmeg provides antioxidants, aids digestion. Cinnamon may help regulate blood sugar, offers antioxidant protection, and exhibits anti-inflammatory effects. Ginger is known for its anti-nausea properties, anti-inflammatory benefits.

3. Pumpkin’s Hidden Treasures: Pumpkin purée is the star of this loaf, providing essential vitamins and minerals such as vitamin A for vision and potassium for a healthy heart.

4. Smart Fat Choice: Choose rapeseed oil or coconut oil for your cake. These healthier fats help keep your dessert light, flavourful, and guilt-free. If you’re watching your calorie intake, applesauce is a great substitute for fat—it has significantly fewer calories and still keeps your loaf wonderfully moist, just the way it should be.

SERVINGS 12

INGREDIENTS

200 grams whole wheat flour
140 grams all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
250 grams pumpkin purée (recipe here, pumpkin puree)
120 millilitres almond milk
150 grams brown sugar
100 millilitres vegetable oil (rapeseed oil or coconut oil)
optional – homemade nutella spread on top (here is the recipe vegan nutella)

METHOD

Preheat your oven to 180°C. Grease and line a round cake pan with parchment paper.
In a medium bowl, whisk together the whole wheat flour, all-purpose flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
In a large bowl, whisk together the pumpkin purée, almond milk, brown sugar, and vegetable oil until smooth.
Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan.
Bake for approximately 30–35 minutes, or until a toothpick inserted into the centre comes out clean and the top is lightly browned. The baking time may be slightly less than for a loaf due to the difference in thickness.
With these adjusted ingredients, you’ll have a pumpkin cake with a delightful blend of spices and a slightly different flour ratio. Enjoy your homemade creation. Once baked, let the cake cool in the pan for a while, then transfer it to a wire rack to cool completely.