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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 Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
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.


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