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
Servings: 4 people
- 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
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.