• Preheat oven to 350°F (180°C). Lightly grease and line a 9 x 5 inch (23 x 13 cm) loaf pan with baking paper.
• In a small bowl or jug, combine soy milk and vinegar. Let sit for 5–10 minutes to curdle.
• In a large mixing bowl, whisk together pumpkin purée, brown sugar, oil, vanilla, and the curdled soy milk mixture until smooth.
• In a separate bowl, sift together the flour, baking powder, baking soda, salt, and your chosen spices.
• Add the dry ingredients to the wet and stir until just combined — do not overmix.
• Pour batter into the prepared pan, smooth the top, and sprinkle with pepitas if using.
• Bake for 55–65 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
• Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Maple Glaze

• Once the loaf is completely cool, whisk together all glaze ingredients until smooth.
• Drizzle lightly over the top and let it set for 15–30 minutes before slicing.

Notes

Pumpkin Purée:

• You can use canned pumpkin (such as Libby’s) or homemade. If using homemade, the consistency is key — it should be thick and scoopable, not pourable.
• I use Kent pumpkin in Australia, which is naturally sweet and less watery. In the US, good alternatives include butternut squash or sugar pie pumpkin. Avoid large carving pumpkins, which tend to be too watery.

To prepare homemade pumpkin purée:

• Roast wedges of pumpkin at 375°F (190°C) for 40–50 minutes, or until very soft.
• Scoop out the flesh and mash or blend until smooth.
• If watery, cook down in a saucepan over low heat for 5–10 minutes, or drain through a sieve or cheesecloth.