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.
Ingredients
- 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
Instructions
- 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.