Pumpkin Fruit Loaf Cake [vegan]

Name: Pumpkin Spice Fruit Loaf Cake
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Ingredients: 100 grams vegan margarine ([or vegan butter, or use your usual baking fat]); 225 grams soft brown sugar; 160 mililitres dairy-free milk ([such as oat or soya, or your usual milk]); 450 grams dried fruit mix; 130 grams pumpkin puree or mash ([check recipe notes for a simple homemade method or use shop-bought.]); 225 grams self-raising flour; 1 teaspoon ground cinnamon ([all the spices can be replaced with 2 ½ teaspoons - 1 tablespoon of pumpkin spice mix]); ¾ teaspoon ground ginger; ¼ teaspoon ground cloves; ¼ teaspoon ground allspice; ⅛ teaspoon ground mace; 60 grams vegan cream cheese; 200 grams icing sugar ([powdered sugar]); a few chopped walnuts (optional, for garnish)

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Our Pumpkin Fruit Loaf Cake is egg and dairy-free, and is easily prepared with pumpkin spices, pumpkin puree, and few other vegan-friendly everyday pantry ingredients. This fruit cake is so moist, sweet, and warmly spiced and we like to finish the cake with a dairy-free cream cheese topping with a sprinkle of walnuts.

Slices of pumpkin fruit cake with large piece covered with cream cheese frosting and walnuts, wooden chopping board background, cat themed measuring set.

Whether you're celebrating the fall or autumnal season, Thanksgiving, Halloween, All-Hallows Day, Harvest festival, or Samhain, or perhaps you're simply craving a classic fruit cake, our vegan pumpkin spice fruit cake is the perfect home-baked treat.

Jump to:

❓ What is a pumpkin fruit cake?
🥮 Ingredients
🧁 Frosting ingredients
🥣 How To Prepare
📋 Recipe notes
Storing
Freezing
🧾 FAQ'S
🍇 More fruit cake recipes
📖 Recipe
💬 Comments

❓ What is a pumpkin fruit cake?

A pumpkin fruit cake is a delicious, moist fruit cake that is flavoured with the earthy sweetness of pumpkin, juicy dried fruit, and warm spices. It is similar to a tea bread but it can also be enjoyed as a dessert. Pumpkin fruit cake has all the flavours of a cosy fall or autumnal day.

Wooden crate filled with pumpkins in background, slices of pumpkin cake on cutting board with party plates and cake knife to side.

🥮 Ingredients

As we are a plant-based family recipe blog all the ingredients we use are vegan so we will recommend using plant-based butter or vegan margarine, and plant-based milk. However, feel free to use whatever milk, butter, or margarine that you normally use as those will be fine for our recipes.

The ingredients that you will need for this pumpkin fruit cake recipe are:

dried fruit mix, [either a ready-made package such as those intended for festive fruit cakes, puddings, and pies, or a mix of individual dried fruits such as raisins, sultanas and currants]
dairy-free margarine or butter
soft brown sugar
dairy-free milk
self-raising flour
pumpkin puree or mash [either from a can or home-made, can replace the pumpkin with sweet potato or butternut squash]
ground mace
ground cloves
ground allspice
ground ginger

You can replace the individual spices with a pumpkin spice blend, apple pie spice blend, or mixed spice powder.

🧁 Frosting ingredients

For Halloween or for a special dessert to go along with a pumpkin latte or Chai tea we like to add a frosting to our pumpkin fruit cake as it just makes it extra special as well as tastier. Its a two ingredient frosting so the only ingredients you'll need are:

vegan cream cheese
icing sugar [powdered sugar]

🥣 How To Prepare

There are a few steps to this easy fruit cake but they are pretty easy and worth it as the initial stewing of the dried fruits results in a deliciously moist fruit cake.

Dried fruit in saucepan with wooden spoon.

Sugar, margarine, oat milk in saucepan with dried fruit.

First prepare the dried fruits:

Step 1: Add the dried fruit mixture to a saucepan, along with soft brown sugar, margarine, and milk, and give it a good mix.

Step 2: Over a medium heat melt the margarine, and bring the mix to a gentle boil.

Step 3: Turn the heat to low and cook the mixture for 10 minutes, stirring frequently.

Step 4: Remove the pan from the heat, scoop the mix into a bowl, and allow to cool before using for the cake.

Pumpkin spices added to flour in turquoise mixing bowl.

Pumpkin puree added to stewed dried fruit in saucepan with wooden spoon.

Once the dried fruits are cool the cake can be quickly mixed and baked:

Step 1: Preheat the oven and prepare a baking pan by lining it with baking paper.

Step 2: Sift the self-raising flour into a mixing bowl.

Step 3: Add the spices and give it a good mix.

Step 4: Mix the pumpkin puree or mash through the dried fruit mixture.

Step 5: Pour the dried fruits into the mixing bowl with the flour mixture, and stir until everything is just combined.

Pumpkin cake mix added to rectangular cake pan.

Pumpkin spice cake baked and on cooling rack.

Step 6: Scoop into the baking pan and level out the cake surface.

Step 7: Place the pan onto the middle oven shelf.

Step 8: Bake for 50-60 minutes until golden, firm, and the cake is beginning to come away from the sides, a skewer popped in the middle will come out clean.

Step 9: Place onto a cooling rack to cool in the pan for about 15-20 minutes before carefully removing the cake from the pan and leaving to cool completely.

Close up of vegan pumpkin spice fruit cake with one slice and cake knife.

Once cool the pumpkin fruit cake can be sliced and enjoyed as it is or add an easy cream cheese frosting.

Vegan pumpkin spiced fruit loaf cake with cream cheese frosting and chopped walnuts, wooden chopping board.

To prepare a vegan cream cheese frosting:

Step 1: Add the cream cheese to a mixing bowl and sift in the icing or powdered sugar.

Step 2: Either with a mixing spoon or a cake whisk mix the ingredients until the frosting is at a good spreading consistency. You may need to add a little extra icing sugar if the frosting needs thickened up some more. If the frosting is too thick you can incorporate a little more cream cheese.

Step 3: Spread the cream cheese over the fruit cake and if liked sprinkle a few chopped walnuts or pecans over the frosting.

Step 4: Allow the icing to set, which may take a few hours, you can always speed the setting up by popping the cake into the refrigerator for an hour or so just until the frosting firms up.

📋 Recipe notes

Storing

Pumpkin spice cake can be stored in a cool, dry area within an airtight container for at least 1 week, possibly longer if kept covered. Wrap in a layer of greaseproof/baking paper, and a second layer of kitchen foil.

If a vegan cream cheese topping has been added the cake is best stored in the refrigerator, especially if it needs to be stored for longer than a few days, and your kitchen is quite warm. Loosely wrap the frosted cake before storing in the refrigerator, and it should be fine for up to a week.

Freezing

Unfrosted pumpkin fruit cake can be wrapped tightly in food wrap and a second layer of kitchen foil, and frozen for 3-4 months. If you freeze a whole fruit cake it can be frosted once the cake has reached room temperature. Or wrap individual slices and freeze those, as this makes it easy to pull out a few slices of cake at a time.

🧾 FAQ'S

Can I use canned pumpkin puree?

Yes, canned pumpkin will work fine for this recipe.

How can I prepare homemade pumpkin puree?

Preparing homemade pumpkin puree is easy and is a good way to make the most of inexpensive Halloween pumpkins.

What You'll Need:

1. Chopped pumpkin (peeled, deseeded, and stringy bits removed)
2. Water
3. Saucepan with lid
4. Slotted spoon
5. Food processor or hand blender (optional as can use a potato masher instead)
6. Potato masher and sieve (optional)
7. Freezer-proof containers or freezer bags, or ice-cube trays

Steps:

1. Add your chopped pumpkin to a saucepan.
2. Pour enough water into the saucepan to come nearly halfway up the pumpkin pieces.
3. Place the saucepan on the stove and bring to a simmer. Optionally, cover the pan with a lid to speed up the cooking process.
4. Stir the pumpkin occasionally and make sure the water doesn’t run dry. Add more water if necessary. Some pumpkins may be more watery than others so its best to add less water at first and then top up as you go.
5. Once the pumpkin pieces are soft, remove them from the pan using a slotted spoon.
6. Use a food processor or hand blender to puree the pumpkin until smooth. Alternatively, you can use a potato masher and then pass the mash through a sieve to remove any lumps. This method may take a bit longer, but small lumps won't significantly affect recipes like pumpkin spice cake. We don't tend to sieve the puree as washing the sieve is not too appealing.

Freezer Storage Tips:

1. Store home-made pumpkin puree in 400g (14-15 oz) portions, roughly the size of a can. Use freezer-proof containers or bags, and defrost to room temperature when you’re ready to use it.
2. For smaller portions ideal for pumpkin lattes or smoothies, freeze the puree in ice cube trays. Once frozen, pop out the pumpkin cubes into a freezer bag.
3. Don't discard the cooking liquid. It can be added to soups, stews, or even used to water your plants or make home-made dog biscuits!

Refrigerator:

1. Homemade pumpkin puree can be stored in the refrigerator for up to one week. Make sure to use an airtight container to keep it fresh.

Tip: You can usually use pumpkin puree for any sweet or savoury baking recipes that call for applesauce or puree so it's well worth prepping a big batch. It's also great for pumpkin pies.

What could I use instead of pumpkin puree?

If pumpkin puree is not available, you can easily swap it for sweet potato puree or butternut squash puree.

Vegan pumpkin fruit loaf cake with one slice cut, two cake forks, cat measuring cup and spoon.

🍇 More fruit cake recipes

We love fruit cakes as they are homeliest home bakes so we have quite a few family recipes to share. Our Vegan Fruit Loaf Cake is one of our favourites with visitors for afternoon tea, and for a free-from fruit cake that is vegan, but also refined sugar-free and fat-free then you've got to try this Gluten-Free Fruit Cake recipe.

For a nice fruit cake to enjoy at New Years celebrations this tasty Scottish Smiddy Dumpling is great. And for a classic fruit tea bread our All Bran Cinnamon Loaf Cake is the best for morning tea breaks or tea time treats.

All our bakes are prepared with everyday pantry ingredients, are egg-free and dairy-free, and are ideal for everyone who loves traditional bakes.

***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***

📖 Recipe

Pumpkin Spice Fruit Loaf Cake

Course: Dessert, Party, pudding, Supper

Cuisine: American, British

Prep Time: 1

Cook Time: 50

Total Time: 1 50

Servings: slices

Calories: 294kcal

Author: Jacq

Our Pumpkin Fruit Loaf Cake is egg and dairy-free and is easily prepared with pumpkin spices, pumpkin puree, and few other everyday pantry ingredients. It's a great cake for the cake tin and for sharing with guests.

Print Recipe

US Customary - Metric

Equipment

1 kg [2 Ib] Loaf pan
Baking/parchment paper
Saucepan
sieve
Mixing bowl
mixing spoon

Ingredients

100 grams vegan margarine [or vegan butter, or use your usual baking fat]
225 grams soft brown sugar
160 mililitres dairy-free milk [such as oat or soya, or your usual milk]
450 grams dried fruit mix [any combination of dried fruit or use ready-prepared dried fruit mix. We like to add at least 100 grams of chopped dried dates to a home-made mix]
130 grams pumpkin puree or mash [check recipe notes for a simple homemade method or use shop-bought.]
225 grams self-raising flour
1 teaspoon ground cinnamon [all the spices can be replaced with 2 ½ teaspoons - 1 tablespoon of pumpkin spice mix]
¾ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
⅛ teaspoon ground mace

Frosting, optional:

60 grams vegan cream cheese
200 grams icing sugar [powdered sugar]
a few chopped walnuts optional, for garnish

Instructions

Pre-cook the dried fruit: (this can be done several hours in advance)

Add the dried fruit, margarine, sugar, and milk to a saucepan.
100 grams vegan margarine, 225 grams soft brown sugar, 160 mililitres dairy-free milk, 450 grams dried fruit mix
Over a medium heat, mix and bring to a gentle boil.
Cook gently for 10 minutes, stirring occasionally.
Decant the stewed fruit into a bowl so that it can cool quicker. If preparing the dried fruit a few hours in advance, it can be left in the saucepan to cool.
Once cool mix the pumpkin puree through the dried fruit.
130 grams pumpkin puree or mash

Bake the cake:

Preheat the oven to 150 Fan, 170 Celsius, 325 Fahrenheit, or Gas 3.
Prepare a loaf pan by greasing with some margarine and lining it with baking paper.
Sift the flour into a mixing bowl and stir through the spices.
225 grams self-raising flour, 1 teaspoon ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice, ⅛ teaspoon ground mace
Next add the dried fruit mix to the flour and stir until all combined.
Scoop the cake mix into the loaf pan and level out the surface.
Bake on the middle shelf of the oven for 50-60 minutes.
Check the cake after 50 minutes to see how it is going. It will be ready when golden, firm, and the sides are coming away from pan. A skewer popped in the middle will come out clean.
Our cake was ready after 50 minutes in a fan oven. However, as ovens tend to bake quicker than other types of ovens, your cake may require a few more minutes.
Leave to cool in the pan for 20-30 minutes before carefully removing and allowing to cool completely on a cooling rack or cutting board.

Frosting, optional:

Sift the icing sugar into a mixing bowl and add the cream cheese. Either use a mixing spoon or an electric cake whisk to cream the ingredients together into a thick spreadable but light frosting.
200 grams icing sugar, 60 grams vegan cream cheese
If the frosting is too thick to spread incorporate a small amount of cream cheese until its at the right consistency, and if its too thin then sift in some more icing sugar and mix well.
When the cream cheese frosting is at your desired consistency its ready to spread over your cake.
Sprinkle some chopped walnuts or pecans over the frosted cake if liked, and leave the frosting to set for a few hours before slicing.
If time is short pop the frosted cake into the refrigerator so that the frosting will set more quickly
a few chopped walnuts

Notes

Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Pumpkin spice cake can be stored in an airtight container for up to 7 days, likely longer if well wrapped. Wrap in a layer of baking/parchment paper and a second layer of kitchen foil and place into a food container or cake tin.
If you have added a frosting the cake will be best stored within the refrigerator. Loosely cover the cake with foil or baking paper.
The cake can be frozen as a whole cake or as individual slices. Wrap the cake or individual slices well and place into a freezer bag or container for up to 3-4 months.
Pumpkin puree can be either homemade or shop bought.
For an easy method of preparing home-made pumpkin puree or mash have a look at our FAQ section.
We used home-made pumpkin puree prepared from a Halloween carving pumpkin.

Nutrition

💬 Comments

Prepared our Vegan Pumpkin Fruit Cake? We would love to know how you got on with the recipe so do pop back and drop us as comment below and click the star ratings. Its very much appreciated. Thanks so much, Jacq x

Comments

5 from 6 votes (1 rating without comment)