I have been obsessed with watching Bon Appetit on Youtube lately and when I saw Molly’s recipe for this Pumpkin Loaf, I knew I had to make my version of it!
Of course with being on mat leave now, I don’t have all of the time in the world to be baking like I had in the past, so the next time I make this I will definitely make 2 batches so that we always have a loaf in the freezer. That is how good this loaf is!
I modified the original recipe slightly to make it vegan friendly, and also reduced the amount of oil and toppings to make it suitable for my needs. This loaf is perfect for breakfast and as a dessert. Hope you guys try this recipe – it tastes like fall with each bite!
Now set forth and be savvy!
- 2 flax eggs (2 tbsp ground flax seed, 6 tbsp hot water)
- 2½ cups all-purpose flour
- 2 tsp ground cinnamon
- 2 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground nutmeg
- ⅛ tsp ground cloves
- 2 tsp ground ginger
- 1 15-oz. can pumpkin purée
- 1 cup sugar
- 1/2 cup extra-virgin olive oil
- 1/4 cup raw pumpkin seeds
- 1 tsp sugar
- Preheat oven to 325°. Brush some olive oil in a loaf pan. Line the pan with parchment paper, leaving overhang on both sides, length wise so that the loaf can easily be taken out.
- Make the flax eggs by combining the ground flax seed and hot water in a large bowl, set aside.
- Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg, cloves and ginger in a medium bowl.
- Add the pumpkin purée and 1 cup of sugar into the bowl with the flax eggs. Add olive oil and mix with a whisk until well combined.
- Gently fold half of the dry ingredients into the pumpkin mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to over mix.
- Transfer batter to the prepared loaf pan; smooth out the top with a spatula. Scatter pumpkin seeds over batter, pressing lightly into the batter to adhere. Sprinkle the loaf with remaining 1 tsp sugar.
- Place the loaf pan on top of a baking tray – this loaf will rise when baking so ensure there is a baking tray under the loaf pan to avoid any spillage.
- Bake for 80 to 90 minutes, rotating the pan halfway through. The loaf is ready when a toothpick poked into the center of the loaf comes out clean.
- Using overhang, remove the loaf from the pan and transfer bread to a wire rack and let cool before serving. Delicious with butter or a dollop of coconut whip.