3 tsp pumpkin pie spice mix *see recipe notes
½ tsp salt
1×15 oz (425 g) can pumpkin purée 425g, or 1 ¾ cups homemade*
⅓ cup (80 ml) neutral oil such as canola, grapeseed or sunflower oil
⅓ cup (80 ml) dairy-free milk
1 tbsp apple cider vinegar or lemon juice
1 tsp pure vanilla extract optional
¾ cup (150 g) organic cane sugar or to taste
1 flax-egg optional, *see recipe notes
Topping
pepitas
pecans
Instructions
Preheat the oven to 350˚F (175˚C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang on both sides.
In a mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin spice mix, and salt.
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