Vegan Pumpkin Loaf

Step 1

Preheat your oven to 180C (356F) and lightly grease a lined loaf tin.

Step 2

Start by sifting the fl0ur, baking soda, baking powder, cinnamon, ginger, cloves and nutmeg into a large mixing bowl. Sprinkle in the salt, then stir to combine.

Step 3

In a separate jug, place the plant milk and vinegar. Give them a quick stir, then set aside to curdle for at least 10 minutes.

Step 4

In the meantime, use an electric whisk to cream the butter, then sprinkle in the sugar until well combined.

Step 5

Pour in the pumpkin puree and the milk mixture and continue to blend until well combined. It's normal for the mix to look slightly curdled and not smooth - don't worry!

Step 6

Stir in the flaxseeds and let the mix rest for 10 minutes.

Step 7

Slowly pour the wet mix into the flour mixture and fold everything in with a spatula until you get a smooth, fluffy batter.

Step 8

Transfer the batter to the lined and greased loaf tin and bake it in the middle of the preheated oven for 35-45 minutes or until golden on top and a toothpick comes out clean.

Step 9

Allow for the loaf to cool for 30 minutes before slicing and enjoy the slices toasted on their own or with dairy-free butter or nut butter (chocolate spread is great also!)