Thursday, 8 November 2018

Pumpkin Loaf Cake

What is it about bread that is so moreish? Is it the fluffy texture, or the crunch when you toast it? Well you probably can't toast this bread BUT it is fluffy and full of pumpkin which makes it really moist. Told you I'd be back again with Mr Pumpkin - he's really served me well!

Super easy to throw together and it makes the perfect breakfast, snack, dessert whatever you fancy. Don't forget to tag me on Instagram if you try this @bakelikeavegan

Check out my other Pumpkin recipes for more inspiration!

Pumpkin Spiced Cupcakes
Mini Pumpkin Cheesecakes


Prep:5 minutes
Cook: 30 minutes
Serves: 9-10


1 Cup Oat Flour
½ Cup Coconut Flour
1 Egg
¾ Cup Pumpkin Puree
½ Cup Honey/Maple Syrup
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ground Cloves
½ Ginger
Optional toppings: Pumpkin seeds (mine didn't really stick so maybe really push them into the batter)


✿Preheat your oven to 350℉/180℃ and grease a loaf pan - mine was 8 x 3 inches
✿Blend your ingredients together in a food processor or just in a bowl with a spoon. Pour batter into loaf pan making sure it is even. Sprinkle on your pumpkin seeds.
✿Bake for 30 minutes or until a knife inserted comes out clean. Enjoy!



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