1-Bowl Pumpkin Bread (V + GF)
User Reviews
4.8
1-Bowl Pumpkin Bread (V + GF)
Description
Starting with flax eggs made by soaking flaxseed meal in water, the pumpkin bread batter includes pumpkin purée, mashed banana, olive oil, and maple syrup for moistness and sweetness. Brown sugar and spices such as cinnamon and pumpkin pie spice provide flavor depth. Baking soda acts as a leavening agent. Dry ingredients include gluten-free rolled oats, almond meal ground from raw almonds, and a gluten-free flour blend to give the bread structure without gluten. The batter is mixed until pourable but semi-thick, then scooped into a prepared loaf pan and topped with pepitas and optional pecans for added texture.
Baked at 375°F for 40-47 minutes until golden and a toothpick inserted in the center comes out clean, the bread is left to cool in the pan, then fully on a plate before slicing. This bread is suitable for those following vegan and gluten-free diets, and substitutions for non-GF flours are noted. The recipe provides a hearty, spiced quick bread option using autumnal ingredients without complex steps.
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 banana primarily for binding, mashed ripe
- 2/3 cup brown sugar plus more to taste, packed
- 1/2 tsp salt 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 Pepitas I mixed in a couple pecans, raw
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
- Gluten-free flour blend used can be swapped 1:1 with any preferred GF blend; non-GF option is a mix of whole-wheat pastry flour and unbleached all-purpose flour, added gradually due to absorption differences.
- Nutrition information is approximate due to ingredient variations.
- Recipe adapted from a similar vegan and gluten-free carrot apple muffin recipe.
- Use the specified flax eggs as egg replacement to maintain vegan compliance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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