1-bowl plant-based pumpkin bread that is gluten-free, oil-free and beyond delicious. Moist, perfectly sweetened, and perfect for fall.
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Ingredients
1flaxegg1.5 tbsp flax + 4 tbsp water
1/4cupapplesauce
1/4cupmaple syrup
3/4cuppumpkin puree
1/3cupcoconut sugar
2tbsp mashed banana
1/4tspsea salt
2tspbaking soda
1/2tspground cinnamon
1tsppumpkin pie spice
1/2cupwater
1cupgluten-free rolled oats
1/2cupalmond meal
1 1/4cupgluten-free all purpose flourI like Trader Joe's brand
raw pumpkin seedsfor garnish
1/2cupchocolate chips
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 the water and mix again.
Now add the oats, almond meal, and gluten-free flour and mix together. After, fold in the chocolate chips.
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.
Once completely cooled off, store in a covered container or cover with plastic wrap at room temperature to keep fresh.
Notes
Feel feel to omit chocolate chips if you don't want the added sugar. You can sub nuts or raisins or just omit entirely.