Roasted allotment pumpkin gives this warmly spiced loaf a tender crumb. Make the purée ahead and let it cool completely so it blends smoothly into the plant-based batter.
Ingredients
- 200g, cooked and cooled Pumpkin purée
- 230g Self-raising flour
- 140g Light brown sugar
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 75ml Rapeseed oil
- 150ml Unsweetened plant drink
- 1 tsp Cider vinegar
- 15g, for the top Pumpkin seeds
Method
- Heat the oven to 180°C (160°C fan). Grease and line a 900g loaf tin, about 20cm x 10cm internally. Stir the cider vinegar into the plant drink and leave for 5 minutes.
- Whisk the flour, brown sugar, baking powder, cinnamon, ginger and nutmeg in a large bowl. In a separate jug, whisk the pumpkin purée, oil and plant drink mixture until smooth.
- Pour the pumpkin mixture into the dry ingredients and fold just until combined. Avoid beating the batter, which can make the loaf dense.
- Spoon into the tin and level the surface. Scatter the pumpkin seeds down the centre, pressing them lightly into the batter.
- Bake for 50–55 minutes until risen and a skewer inserted in the middle comes out clean. If the top browns too fast, cover loosely with foil for the final 10 minutes.
- Cool in the tin for 15 minutes, then transfer to a wire rack and cool completely before slicing.
Allotment tip
If making the purée from fresh pumpkin, roast the pieces until tender, then drain away excess liquid and cool before weighing. A watery purée can make the loaf gummy.
Ingredient swaps
Use butternut squash purée in place of pumpkin. Replace the spice blend with 2 tsp mixed spice if that is what you have.
Allergens: Wheat (gluten) in the flour. Check the plant drink label for declared allergens.
Storing leftovers
Cool fully before covering and storing in a cool, dry place. Freeze slices for longer storage; thaw at room temperature and do not refreeze once thawed.