Vegan Pumpkin Loaf (Budget Friendly)

There’s something about a pumpkin loaf that feels like home. The smell of cinnamon, nutmeg, and pumpkin drifting from the oven instantly makes me think of cozy mornings and crisp autumn air. This loaf has been one of my community favorites because it’s simple, affordable, and bakes up perfectly moist every time. I love how versatile it is—you can slice it for breakfast with coffee, pack it in a lunchbox, or serve it warm with a little vegan butter for dessert. And the best part? You can make the whole loaf for just a few dollars, which means everyone can enjoy a little fall comfort without stretching the budget.

Ingredients

Dry Ingredients

1-1/2 cups All-Purpose Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Ground Cinnamon

1/2 tsp Ground Nutmeg

1/4 tsp Ground Ginger

1/4 tsp Salt

Wet Ingredients

1 cup Canned Pumpkin Puree (unsweetened)

1/2 cup Maple Syrup or Agave Syrup (i used agave)

1/3 cup Unsweetened Applesauce

1/3 cup Almond Milk (or Plant-Based Milk of choice)

1 tsp Vanilla Extract

Topping:

¼ cup Pepitas (Pumpkin Seeds)

Nothing says fall like the smell of pumpkin bread baking in the oven. This vegan pumpkin loaf is one of my all-time favorite budget-friendly treats because it’s soft, spiced just right, and makes the whole house smell amazing. I love cutting a thick slice in the morning and enjoying it with a cup of tea or coffee—it’s cozy, simple, and tastes like autumn comfort without costing much at all.

Instructions

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt.

In another bowl, combine the pumpkin puree, maple syrup, applesauce, almond milk, and vanilla extract. Mix until well combined.

Pour the wet mixture into the dry ingredients and gently mix until just combined. Be careful not to overmix.

Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle pepitas on top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it with foil.

Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Slice the loaf and enjoy it plain or with your favorite plant-based butter!