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!
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.
Then melt your coconut oil in the microwave for about 30 seconds if it’s solid.
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.
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.
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!
Serving Size 1 slice
Amount Per Serving
% Daily Value
Total Fat 9 g
Saturated Fat 4 g
Sodium 160 mg
Total Carbohydrates 24 g
Dietary Fiber 4 g
Sugars 9 g
Protein 5 g
* 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/