Posted in Vegan Recipes

Vegan Pumpkin Spice Tea Loaf

Vegan Pumpkin Spice Tea Loaf Posted on 22/10/20181 Comment
Ahoy, hello! My name is Jenny. I am a thirty-something human female from Manchester in the north of England. I enjoy rainy days and sad songs, custard donuts and salt & pepper chips and beer, lentil dhal and fried okra, X-Files and Twin Peaks, fierce fat heroines and mental health advocates, dogs and cats and otters and a very special beirdo. To paraphrase Sylvia Plath: "I blog because there is a voice within me that insists on writing lots of ridiculous chuff".

It is truly the season of the tea loaf. Perfect alone or with a cup of tea (or coffee), perfect for breakfast or elevenses or lunch or supper. Perfect as it comes or slathered with a wee bit of vegan butter. The tea loaf conquers all!

This version is perfect for the month of October, and whether you roast your pumpkin or buy it in a can, it matters not my friends. Either way, the tea loaf conquers all.

Vegan Pumpkin Spice Tea Loaf

This tea loaf is perfect for the month of October, and in particular a great way to use up your carved pumpkin leftovers!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Servings: 4 people

Ingredients

  • 2 cups plain wholewheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 cup brown sugar
  • 1/2 cup soya milk
  • 1 tsp lemon juice
  • 1 cup pumpkin puree
  • 1/4 cup rapeseed/sunflower oil
  • 1 cup raisins or choc chips or nuts

Instructions

  • Pre-heat the oven to 180°C and grease or line a loaf tin.
  • In one bowl, combine the dry ingredients (flour, baking powder, salt, and spices) and whisk well.
  • Let the lemon juice sit in the milk for a few minutes. In another bowl combine the sugar, pumpkin, and oil. Add the milk and lemon juice, and mix well.
  • Fold the dry ingredients into the wet. Then, fold in the extra cup of goodies (raisins, chocolate chips, nuts).
  • Turn the mixture into the loaf tin, and bake for 45 minutes or until golden brown on top and a wooden skewer comes out clean.

Notes

This recipe was first published on http://jenny-marie.co.uk/


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1 comment

  1. I love any kind of bake that looks like it would go excellently with a cup of tea, and this fits the bill entirely. Happy Hallowe’en to my tastebuds, I say.

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