It is truly the season of the tea loaf. This loaf is perfect alone or with a cup of tea (or coffee), perfect for breakfast or elevenses or lunch or supper. Perfect as it comes or slathered with a wee bit of vegan butter. The tea loaf conquers all!

Pumpkin Spice Tea Loaf [Vegan]


Cooking Time




  • 2 cups plain wholewheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 cup brown sugar
  • 1/2 cup soya milk
  • 1 teaspoon lemon juice
  • 1 cup pumpkin puree
  • 1/4 cup rapeseed or sunflower oil
  • 1 cup extras (raisins, chocolate chips, nuts)


  1. Pre-heat the oven to 350°F and grease or line a loaf tin.
  2. In one bowl, combine the dry ingredients (flour, baking powder, salt, and spices) and whisk well.
  3. Let the lemon juice sit in the milk for a few minutes. In another bowl combine the sugar, pumpkin, and oil. Add the milk and lemon juice, and mix well.
  4. Fold the dry ingredients into the wet. Then, fold in the extra cup of goodies (raisins, chocolate chips, nuts).
  5. Turn the mixture into the loaf tin, and bake for 45 minutes or until golden brown on top and a wooden skewer comes out clean.