It's pumpkin season here at Nuthatch, so naturally, we made vegan and gluten-free pumpkin bread using our Upcycled Almond Flour!
This recipe is inspired by the Minimalist Baker.
INGREDIENTS
- 1 ½ Tbsp flaxseed meal (to make flax eggs)
- 4 Tbsp water (to make flax eggs)
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 3/4 cup pumpkin puree
- 2 Tbsp mashed ripe banana
- 2/3 cup packed brown sugar
- 1/2 tsp sea salt
- 2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup water
- 1 heaping cup gluten-free rolled oats
- 1/2 cup of upcycled Almond Flour
- 1 1/4 cup gluten-free flour
- 3 Tbsp raw pepitas (I mixed in a couple pecans)
INSTRUCTIONS
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Preheat oven to 375 degrees F (190 C).
- Create flax eggs by mixing flaxseed meal and water and let it rest for 5 minutes.
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To the flax eggs add pumpkin, mashed banana, maple syrup, and canola oil. Whisk to combine.
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Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.
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Add water and whisk again.
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Add oats, almond meal, and gluten-free flour and stir. If it's too liquidy, add in another couple tbsp of oats or gluten-free flour. The consistency should be semi-thick and pourable.
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Scoop into loaf pan and top with raw pepitas (and/or pecans).
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Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
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Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
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Let cool completely before slicing, preferably several hours. Otherwise, it can be a bit crumbly.
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Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.