Vegan Pumpkin Loaf (+snow+Christmas carols)

December 2, 2011

Happy Friday :)

It’s been snowing off and on all morning…

 and the temperature is hovering just at freezing…

I think it’s trying to decide if it is going to stick or not…

I hope it does! I <3 snow!

Plus, it’s a great addition to the Christmas music and pumpkin loaf baking that is going on over here!

This morning Ty is taking, what he expects to be, his hardest final exam this semester. It’s his second exam, his first was yesterday, and he has two more to go but I think after this one is over he will have a bit of relief.  He has been studying nonstop, seriously. I’ve been very impressed by his focus and dedication!

There was a can of pumpkin in my cupboard that kept pestering me to do something with it. Ty loves pumpkin loaf and I had never tried making one…so I baked up a couple vegan pumpkin loaves this morning to surprise him with when he get home from his exam. No biggie :)

They turned out very nicely!

Vegan Pumpkin Loaf

Yield: 2 loaves


  • 4 oz vegan cream cheese, like the Tofutti brand
  • ½ cup vegan margarine
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 4 flax eggs
  • 1 15oz can pure pumpkin
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • Optional add ins: 1 cup chopped walnuts and/or 1 cup chocolate chips


  1. Preheat oven to 350 degrees F (175 C). Grease 2 loaf pans and lightly coat with flour.
  2. Combine vegan cream cheese, vegan margarine, and sugar in electric mixing bowl and beat until creamy. Beat in flax eggs.  Mix in canned pumpkin.
  3. In a separate bowl, combine flour, baking powder, salt, cinnamon, cloves, and nutmeg.
  4. Mix about 1/3 of dry ingredients into pumpkin mixture at a time, until incorporated. Mixture should be moist but thick enough to stand in spoon.
  5. Stir in walnuts or chocolate chips, if using.
  6. Spoon half of batter into each of the prepared loaf pans, smooth evenly into pan.
  7. Bake on center rack in oven for about 35 minutes, or until a knife poked into the center comes out clean. Let cool.

About 2 weeks ago Ty started a batch of juleøl (Norwegian Christmas beer) that we will be bottling on Sunday. He brewed it with whole cloves, cinnamon sticks, and chunks of fresh ginger. He sort of just made it up, wasn’t sure how much to use, so here is to hoping it tastes good!  We are thinking of giving a combo of seasonal sweet bread, like this pumpkin loaf, along with some juleøl as gifts to friends.

You could also use this recipe to make 3 smaller loaves in festive pans to give as gifts.


Not my loaves, but you get the idea :)

Hope your weekend gets off to a great start!


{ 2 comments… read them below or add one }

Trinity December 2, 2011 at 5:36 pm

MMmmmm makes me hungry!!! I love pumpkin in EVERYTHING. Love the blog Sana!!

Drisana December 3, 2011 at 4:43 pm

Thanks Trin!! I’ll eat a piece for you :) Sending my love your way!

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