Vegan & Gluten-Free Pumpkin Bread

Vegan & Gluten-Free Pumpkin Bread - Nuthatch
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
  1. Preheat oven to 375 degrees F (190 C).
  2. Create flax eggs by mixing flaxseed meal and water and let it rest for 5 minutes. 
  3. To the flax eggs add pumpkin, mashed banana, maple syrup, and canola oil. Whisk to combine.
  4. Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.
  5. Add water and whisk again.
  6. 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. 
  7. Scoop into loaf pan and top with raw pepitas (and/or pecans).
  8. Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
  9. Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
  10. Let cool completely before slicing, preferably several hours. Otherwise, it can be a bit crumbly.
  11. 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.

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