1-Bowl Pumpkin Bread (V + GF)
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4.8
333 reviews
Excellent
1-Bowl Pumpkin Bread (V + GF)
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1-Bowl Vegan Gluten-Free Pumpkin Bread that's moist, perfectly spiced and sweet, and seriously simple! Ideal for breakfast, snacking, and fall gatherings.
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Ingredients
- 1 ½ Tbsp flaxseed meal (to make flax eggs)
- 4 Tbsp water (to make flax eggs)
- 1/4 cup olive oil
- 1/4 cup maple syrup (or honey if not vegan)
- 3/4 cup pumpkin puree
- 2 Tbsp mashed ripe banana (primarily for binding)
- 2/3 cup packed brown sugar (plus more to taste)
- 1/2 tsp sea salt
- 2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice (plus more to taste)
- 1/2 cup water
- 1 heaping cup gluten-free rolled oats
- 1/2 heaping cup almond meal (ground from raw almonds)
- 1 1/4 cup gluten-free flour blend*
- 3 Tbsp raw pepitas (I mixed in a couple pecans)
Instructions
- Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Preheat oven to 375 degrees F (190 C).
- Prepare loaf pan by lightly greasing or lining with parchment paper.
- To the flax eggs, add pumpkin, mashed banana, agave or maple syrup, and olive oil and whisk to combine.
- Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.
- Add water and whisk again.
- Add oats, almond meal, and gluten-free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable (see photo).
- Scoop into loaf pan and top with raw pepitas (and/or pecans).
- Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
- 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, preferably several hours. Otherwise, it can be a bit crumbly.
- Also, slice gently, as it’s rather tender.
- 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.
Notes
- *My go-to GF flour blend*You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the gluten-free flour blend in this recipe.*If not GF, sub a mix of whole-wheat pastry flour and unbleached all-purpose for the GF blend. Start with 1 cup and then add 1 Tbsp at a time as it can be more absorbent than GF flour.*Nutrition information is a rough estimate.*Adapted from my V/GF Carrot Apple Muffins
- *You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the gluten-free flour blend in this recipe.
Nutrition Information
Show Details
Serving
1slices
Calories
235
(12%)
Carbohydrates
35g
(12%)
Protein
4.5g
(9%)
Fat
9.5g
(15%)
Saturated Fat
1.4g
(7%)
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
100mg
(4%)
Fiber
4.3g
(17%)
Sugar
12.6g
(25%)
Nutrition Facts
Serving: 10(slices)
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1slices | |
| Calories | 235 | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 4.5g | 9% |
| Fat | 9.5g | 15% |
| Saturated Fat | 1.4g | 7% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 100mg | 4% |
| Fiber | 4.3g | 17% |
| Sugar | 12.6g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
333 reviews
Excellent
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