september is officially pumpkin spice everything season – and i am totally here for it! my pumpkin spice loaf is the best, especially with it’s delicious streusel topping + maple glaze. this loaf is incredibly moist, easy to make + plantbased!

you could use gluten free flour, but i have not tried the recipe with this substitute. if you do, let me know how it is!

makes 1 loaf

what you need

pumpkin spice mixture

• 3 tbsp cinnamon
• 2 tsp ground ginger
• 2 tsp ground nutmeg
• 1 1/2 tsp allspice
• 1 1/2 tsp ground cloves

streusel topping

• 1/4 cup vegan butter, cold and chopped into small pieces
• 1/2 cup all purpose flour or oats
• 1/4 cup brown or cane sugar
• 1 tsp pumpkin spice mixture

pumpkin loaf

• 2 cups pure pumpkin puree
• 1 1/2 cup brown or cane sugar
• 1/2 cup vegan butter or coconut oil, melted
• 2 flax eggs
• 1/2 tsp vanilla extract
• 1/2 cup almond milk
• 1 tsp baking soda
• 1 tsp cinnamon
• 2 tsp pumpkin spice mixture
• 1/2 tsp sea salt
• 1 3/4 cups all purpose flour

maple glaze

• 1/2 cup icing sugar
• 1/4 maple syrup

what you do

• preheat oven to 350 degrees F.
• mix 2 tbsp ground flax with 5 tbsp water, set aside.
• mix all the pumpkin spice ingredients together in a small bowl, set aside.
• add the loaf ingredients (puree to salt) + flax mixture, to a large mixing bowl. mix well then add the flour and mix again until combined.
• pour batter into a greased + parchment lined loaf pan.
• add the streusel toppings to a bowl and combine with fingers or a fork, until you have a crumbly mixture, then evenly cover the batter.
• bake on the middle rack for 65-68 minutes, depending on your oven.
• while the loaf is baking, combine icing sugar + maple syrup to make the glaze.
• once ready, pour the glaze over the warm loaf as soon as it comes out from the oven.
• let it cool for 15-20 minutes before slicing.
• enjoy!

NOTE //. store the remaining pumpkin spice mixture into an air tight container and use in your lattes, smoothies and other baking!