This warmly spiced loaf is everything you want from a fall bake — deeply fragrant, tender, and packed with real pumpkin flavor from a full can of puree. Cinnamon, ginger, nutmeg, and cloves layer together in a way that makes your kitchen smell absolutely incredible while it bakes. The trick to keeping it moist without any butter or cream is the combination of pumpkin puree, melted coconut oil, and your favorite plant-based milk, which work together to produce a soft, rich crumb that nobody would ever guess is free of dairy. A mix of granulated and brown sugar adds just the right depth of sweetness, and optional chopped walnuts or pecans give each slice a satisfying crunch if you're into that. The batter comes together in two bowls with nothing more than a whisk and a spatula — no mixer needed — making this a genuinely low-effort bake with a high-reward payoff. At 10 slices per loaf, it's perfect for sharing at a gathering or keeping on the counter all week for easy breakfasts and snacks.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper, leaving an overhang on the long sides for easy removal.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
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