- Vegan butter, for greasing the pan
- 2 cups all-purpose flour
- 3/ 4 cup sugar, of choice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 (15 ounce) can pumpkin puree
- 1/ 2 cup vegan yogurt
- 1/ 3 cup almond milk, or other non-dairy milk
- 2 teaspoons vanilla extract
- 3/ 4 cup coconut oil
Preheat the oven to 340ºF. Prepare your loaf pan by brushing vegan butter all over it, then sprinkle with flour. Tilt the pan, tapping to distribute the flour, then tap out any excess flour. Set aside.
In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, pumpkin spice. Set aside.
In a large mixing bowl, combine pumpkin purée, yogurt, milk, vanilla and coconut oil. Whisk until smooth. Add in half of the flour mixture and gently fold the mixture with a spatula to incorporate.
Add in the remaining flour mixture, and fold the mixture with a spatula until smooth.
Slowly pour the batter into prepared pan. Tap gently against the counter to release air bubbles.
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely.