It’s now officially Fall and we’re already deep into all things pumpkin. That means a beauty-boosting vegan pumpkin loaf! Do you whip out your pumpkin recipes right on September 1st, or do you wait until the first day of fall, or perhaps until the weather cools down? We can hardly wait to start adding a sprinkle of pumpkin spice or a spoonful of pumpkin puree to all our regular recipes, it makes everything feel so much more festive! The warming spices of cinnamon, ginger, and nutmeg give baked goods and hot drinks such a cozy flavor, and we want to get as much of pumpkin season in while we can!
Enter this Beauty-Boosting Vegan Pumpkin Loaf, one of our favorite baked goods to make every Fall. Sure, banana bread is great, but pumpkin loaf season comes just once a year and we want to take advantage! We added two scoops of our Vanilla Plant-Based Collagen Boost for a trace of sweetness that enhances the fragrant flavors of cinnamon, maple, and of course, pumpkin. Our Vanilla Plant-Based Collagen Boost is also a great thing to toss into a recipe if you happen to run out of vanilla extract (which may or may not have happened here- but trust us, it’s better this way).
Our Vanilla Plant-Based Collagen Boost is naturally sweetened with monk fruit powder and gets its delicate, delicious vanilla flavor from organic vanilla flavor. Fun fact: the vanilla bean comes from a flower and is a member of the orchid family! That’s not the only plant in our blend though, it also contains are herbalist-approved blend of plant botanical ingredients to support hair, skin, and nails for increased radiance.* This includes tremella mushroom, hyaluronic acid, amla berry, and bamboo extract, which work together to support skin hydration and boost your body’s natural collagen production process. You can read more about how vegan collagen boosts works here.
Ready to make this delicious, moist Beauty-Boosting Vegan Pumpkin Loaf? Let’s get started!
1 ¾ cups white whole wheat flour (sub Bob’s Red Mill 1:1Gluten Free Flour for gluten free option)
2 flax eggs (2 tbsp flax meal + 6 tbsp water, mix together and let sit until gel-like consistency forms)
⅓ cup coconut oil
½ cup maple syrup
1 cup pumpkin puree (not pumpkin pie filling!)
¼ cup almond milk
2 scoops Vanilla Plant-Based Collagen Boost
1 tsp pumpkin pie spice
1 tsp baking soda
½ tsp salt
Optional, but ⅓ cup chocolate chunks, chopped nuts, or dried fruit
Preheat oven to 325F (165C) and line a loaf pan with parchment paper.
In a large bowl, add the flax eggs, maple syrup, and coconut oil.
Add in pumpkin puree, almond milk, Vanilla Plant-Based Collagen Boost, whisk again.
Slowly add in flour, baking soda, and spices. Stir until just combined.
Fold in desired add-ins (we used chocolate chunks)
Bake for 55-60 minutes or until a knife or toothpick inserted into the center loaf comes out clean or with minimal crumbs.
Let the loaf cool in the pan for 10-15 minutes before removing from the loaf pan and allowing to cool for another 30 minutes before slicing.
Enjoy! Try topping a slice with almond butter and pumpkin seeds for a satisfying snack or breakfast.
Looking for more recipes to make with our Vanilla Plant-Based Collagen Boost? Try these next!
A perfectly easy latte to satisfy your coffee cravings without a trip through the drive-through.
Breakfast just got a little sweeter with this seasonal baked oats recipe that has a creamy white chocolate center.
Autumn is just about pumpkin spice! Sweet maple pairs perfectly with vanilla for a delicious latte both hot or iced.