Pumpkin Loaf! Gluten-Free & Vegan!
Well, this wasn’t a planned recipe at all! I was making pumpkin pie and couldn’t decide on savoury or sweet, so divided my mix to make one of each! Hubby asked if my cake (I guess the batter all alone in a dish looked like cake mix) was ready to go in the oven and suddenly I had a light bulb moment! 😛 I had already planned my sweet pie so didn’t want a cake, but cake sounded good… savoury cake… ooo bread! Or something like that! 😛
Trial and error (don’t you love how you can eat raw mixes when they’re vegan) and perfect! 🙂 This is AMAZING! It is so good, I’ve already decided we need to get some pumpkin in to freeze so I can make this all year round! 😀 It’s not so quick though as you need to wait for the pumpkin to cook (I guess you can use a can if you have access to any), but the extra time is so worth it when you know you’ll have a delicious healthy loaf at the end of it (no longer than using a yeast and waiting for it to rise I guess)!
How did I eat mine? Hot from the oven with… my pumpkin soup! 😛 followed by pumpkin pie with pumpkin ice-cream for dessert! Oh yes, definitely having a play with the pumpkins this year! 😀
I’m taking this delicious bread to Deborah at the Plant Based Potluck Party and Mary Ellen & Kimmy at Healthy Vegan Fridays. Come over and join us! 🙂
Pumpkin loaf savoury style
Sweet topped plumpkin loaf
Pumpkin Loaf (vegan & Free-From)
Gather
- 1/4 (200g) of a medium pumpkin (baked)
- 1 small (140g) sweet potato (baked)
- 100g firm tofu
- 100ml milk (I used unsweetened carton coconut)
- 300g porridge oats (gluten free if required)
- 5 teaspoons nutritional yeast
- 1/4 – 1/2 teaspoon red chilli flakes
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt or to taste (I used Maldon)
Prepare
- First make a pumpkin puree (I used the blender) with the pumpkin, sweet potato, tofu and milk. This should be smooth, creamy and pourable.
- Fold in the oats, nutritional yeast, chilli, bicarbonate of soda and salt then combine until evenly mixed.
- Spoon into a prepared tin, level the top and bake at Gas Mark 4 (350 f / 180 c) for 30-40 minutes. The loaf is cooked when a skewer inserted into the loaf comes out clean. The top should be lightly browned and the sides starting to pull away from the tin.
- Allow to cool slightly before removing. Delicious fresh from the oven! 🙂
- Enjoy!
Serve & Store
- Use as you would any bread! Spread it, toast it, fill it!
- Warm it up to make it crispy.
- Switch out the chilli and useyour favourite spice instead.
- Keep wrapped in a cool place for up to five days.
- Although it’s a savoury loaf it can also be served sweet with jam or nut butter.
- Enjoy hot fresh from the oven or use cold.
- Keep cool and eat within 5 days.
Pumpkin Loaf
Almond butter & banana topped loaf
Pumpkin loaf with vegan butter & olives
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I love that you can eat vegan batters too! 🙂
This looks sooo yummy! I’m obsessed with pumpkin so this is perfect for me. I bet people would love this for Thanksgiving. 🙂
Thanks so much for linking up with us for Healthy Vegan Fridays! I’m Pinning and sharing!
Thank you 🙂 I’ve just swapped the tofu for 100g banana and an extra 100ml milk, taken out the chilli and nutritional yeast and added 1/2 teaspoon nutmeg = perfect pumpkin banana cake! I’m loving all the pumpkin! 🙂 Thanks for hosting every week… I love seeing what everyone else is up to! 🙂
As a dessert lover, I’m in heaven! I can’t wait to make this vegan Pumpkin Loaf. I’m so glad you shared your healthy and delicious recipe at the Plant-based Potluck Party. I’m pinning and sharing.
Thanks Deborah. Almond butter, sliced banana and a chocolate drizzle is my favourite! (ps: I’ve since discovered you can perfectly switch the tofu for 100g banana and 100ml extra milk with a pinch of nutmeg and leave out the chilli and nutritional yeast). Love the Plant Based Potluck… keep hosting please! 😀 x
[…] Pumpkin Loaf from lifediethealth […]
Now that’s a lot of pumpkin you had! I was making vegan brownies the other day with my mom-in-law who was pleasantly surprised when we could lick our mixing spoons after pouring the batter into the pan. Vegan baking mix for the win!
Your loaf sounds great – it is great fall food and would make a great holiday dish =)
😛 LOADS of pumpkin! It had to be done though Kimmy… it’s such a great ingredient and I’ve never really played with it before! Pumpkin pie with melted chocolate on the top has to be my favourite I think though! Brownies yumyum… any special ingredients?
I love that this combines pumpkin and sweet potato! It sounds delicious and is a great vegan option. Thank you! Congrats on being featured at The Plant-Based Potluck 🙂
Thanks so much Jennifer (& welcome to Life Diet Health). We love our vegan food over here! What’s your favourite pumpkin (and/or sweet potato) recipe?
[…] Life Health’s Pumpkin Loaf is such a great treat for fall! I love how she used tofu as a binder in this. I’m going to […]
[…] Pumpkin Loaf from Life Diet Health: […]
[…] Party and with Mary Ellen & Kimmy at Healthy Vegan Fridays. Both parties chose my delicious Pumpkin Loaf as one of their features this week! Thank you so […]
I am always interested in new ways to create gluten free (and dairy free!) breads! I’m going to try this!!
Thanks Tatjana… and welcome to Life Diet Health. This is a great one and can easily be customised. Do you eat GF and DF all the time?
I’m strict with my dairy free, and nearly strict with my gluten free. 1-2 times a year I give and eat something small with gluten. I’m pretty good at customizing recipes! I tend to experiment a lot. 🙂
🙂 sounds great. Looking forward to seeing more recipes on your blog! 🙂
This sounds delicious! 🙂
🙂 Thank you. It is delicious. Do you cook with pumpkin?