Vegan Gluten Free Pumpkin Bread
Prep
Cook
Inactive
Total
Yield 12 slices
I love finding ways to make my favorite foods a bit healthier, so this vegan and gluten free pumpkin bread is the perfect example! Moist and so delicious!
Ingredients
Wet Ingredients:
- 1 cup 100% Pure Pumpkin Purée (not pumpkin pie mix)
- ¼ cup Coconut Oil, melted
- 1 Flax Egg (1 tablespoon ground flax + 3 tablespoons water, whisked together, then set for 5 mins)
- ¼ cup + 2 tablespoons pure Maple Syrup
- ¼ cup + 2 tablespoons Coconut Sugar
- 1 teaspoon Vanilla Bean Paste, or extract
Dry Ingredients:
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 2 cups gluten-free Oat Flour
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
- ½ cup Almond Meal
- ¼ teaspoon Salt
- ½ teaspoon Ground Nutmeg
Instructions
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Begin by preheating the oven to 350 degrees, and then mix up your flax egg and allow it to set for 5 minutes. Spray your loaf pan with cooking spray, and then line it with parchment paper.
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Then melt your coconut oil in the microwave for about 30 seconds if it’s solid.
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In a large bowl, add a cup of pumpkin purée, coconut oil, maple syrup, coconut sugar, flax egg, and a teaspoon of vanilla and then stir to combine.
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Finally add the dry ingredients including the oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt to the wet ingredients. Fold the dry ingredients into the wet ingredients, and then stir until the flour is combined but don’t overtax.
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Pour the batter into the greased loaf pan, and then bake in the oven. If you use a larger 9.5” loaf pan like I did, then start with 55 minutes, and if you’re using an 8” loaf pan, start with 60 minutes. Your bread will be done when you test it with a toothpick and it comes out clean. Allow the bread to cool completely then remove it from the loaf pan, slice, and then enjoy!
Courses Snack
Cuisine Healthy
Nutrition Facts
Serving Size 1 slice
Amount Per Serving | ||
|---|---|---|
Calories 194 | ||
% Daily Value | ||
Total Fat 9 g | 14% | |
Saturated Fat 4 g | 20% | |
Sodium 160 mg | 7% | |
Total Carbohydrates 24 g | 8% | |
Dietary Fiber 4 g | 16% | |
Sugars 9 g | ||
Protein 5 g | 10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/vegan-gluten-free-pumpkin-bread/