Vegan Pumpkin Bread (Gluten-free)
User Reviews
4.9
180 reviews
Excellent
Vegan Pumpkin Bread (Gluten-free)
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A quick and easy pumpkin bread, featuring grain-free buckwheat flour and rich Fall spices.
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Ingredients
- 1 cup buckwheat flour
- 1 cup pumpkin puree
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup coconut oil , melted
- 6 Tablespoons pure maple syrup
- 1 teaspoon vanilla
- 1/4 cup water
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
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Instructions
- Preheat your oven to 350F and line a standard loaf pan with parchment paper. (Not to be confused with wax paper!)
- In a medium mixing bowl, whisk together the buckwheat flour, cinnamon, ginger, cloves and baking soda, then stir in the pumpkin puree, melted coconut oil, maple syrup, vanilla and water. Finally, add in the apple cider vinegar, which will help the loaf rise when it reacts with the baking soda.
- Transfer the batter to the lined loaf pan, and smooth the top with a spatula. Bake at 350F for 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool completely before slicing and serving.
Nutrition Information
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Calories
146kcal
(7%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
5g
(25%)
Sodium
126mg
(5%)
Potassium
163mg
(5%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
4235IU
(85%)
Vitamin C
1.2mg
(1%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Sodium | 126mg | 5% |
| Potassium | 163mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 4235IU | 85% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
180 reviews
Excellent
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