Vegan Pumpkin Pecan Loaf Recipe

Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line with parchment paper leaving a small overhang for easy removal.

Make flax egg

In a small bowl, combine 2 tablespoons ground flaxseed with 6 tablespoons warm water. Stir and let sit 5–10 minutes until thickened to a gel-like consistency.

In a medium mixing bowl, whisk together 1 cup pumpkin puree, 1/2 cup almond milk, 1/2 cup oil, 1/2 cup maple syrup, 1 tablespoon apple cider vinegar and 1 teaspoon vanilla until smooth. Stir in the thickened flax mixture until incorporated.

In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup light brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt until evenly combined.

Make a well in the center of the dry ingredients. Pour the wet pumpkin mixture into the well and gently fold with a spatula or wooden spoon just until combined. Do not overmix; a few streaks of flour are okay.

Fold in 3/4 cup chopped pecans and the optional 1/2 cup vegan chocolate chips (if using) until distributed evenly through the batter.

Transfer batter to the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining 1/4 cup chopped pecans over the top and lightly dust with 1 teaspoon demerara or turbinado sugar for a crunchy top.

Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly after ~30 minutes, tent loosely with aluminum foil.

Remove from oven and let the loaf cool in the pan on a wire rack for 15 minutes. Use the parchment overhang to lift the loaf out of the pan and cool completely on the rack (about another 60 minutes) before slicing to avoid gummy texture.

Once cool, slice and serve. Store any leftover slices in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. To freeze: wrap individual slices and freeze up to 2 months.