Vegan Pumpkin Bread (gluten-free, oil-free)
This vegan pumpkin bread is healthy but so delicious. It is the perfect moist texture and isn't too overly sweet. It is oil-free, gluten-free, and is made with low glycemic sweeteners.
- 1 flax egg (1.5 tbsp flax + 4 tbsp water)
- 1/4 cup applesauce
- 1/4 cup maple syrup
- 3/4 cup pumpkin puree
- 1/3 cup coconut 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 cup gluten-free rolled oats
- 1/2 cup almond meal
- 1 1/4 cup gluten-free flour
- Raw pumpkin seeds to sprinkle on top
- 2 tbsp mashed banana
Prepare flax egg in a large mixing bowl and preheat oven to 375 degrees F (190 C).
Get loaf pan ready by lining it with parchment paper
To flax eggs, add pumpkin, mashed banana, maple syrup, and applesauce. Mix to combine.
Next, add coconut sugar, baking soda, salt, cinnamon, and pumpkin pie spice and mix.
Add water and mix again.
Now add the oats, almond meal, and gluten-free flour blend and mix together.
Pour the batter into loaf pan and sprinkle some pumpkin seeds on top (you can even do chocolate chips if you want)
Bake for 40-45 minutes or until very golden brown and a toothpick comes out clean when inserted in the center.
Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
Let cool completely before slicing, at least an hour.
Slice it gently - don't be too rough.
Once completely cooled off, store in a covered container or cover with plastic wrap at room temperature to keep fresh.