Vegan Pumpkin Spice Loaf
Our amazing pumpkin spice loaf can be veganized by simply swapping 2 eggs with a banana and a bit of water. Yes, that means this recipe is gluten-free, nut-free, dairy-free, and vegan!
20 min
1 Loaf for 12 servings
150 calories
Ingredients
1 banana
2 tbsp water
1 cup pumpkin purée
1⁄2 cup vegetable oil
1 pkg Pumpkin Spice Loaf & Muffin Mix
1 recipe Spiced Cream Cheese Icing, optional
1⁄2 pkg (8 oz/250 g) cream cheese, softened
2 tbsp butter, softened
1⁄4 tsp Cinnamon
1⁄4 tsp vanilla extract
1⁄2 cup icing sugar
Instructions
Generously oil Rectangular Steamer using a basting brush.
In large bowl, mash banana. Whisk in water to thin out.
Whisk in pumpkin purée and oil until evenly mixed. Stir in mix.
Scrape batter into steamer; smooth top of batter. Microwave on high for 8 min, uncovered. Rest in steamer for 6 min; invert onto wire rack to cool. Or, bake in preheated 350° F oven, 50–55 min. Cool in steamer 15 min; unmold.
When completely cool, spread on icing, if desired. Slice and serve.
Nutritional Information
Per serving(1 slice): Calories 150, Fat 9 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 19 g (Fiber 2 g, Sugars 9 g), Protein 1 g.
Tips
Make the Spiced Cream Cheese Icing vegan, use vegan butter and a dairy-free cream cheese alternative.