Is it really Autumn if you don’t eat pumpkin bread? I don’t think so. I’ve welcomed Autumn with a comforting slice of pumpkin bread for breakfast as long as I can remember. My local pumpkin patch would sell freshly baked pumpkin bread that everyone in my neighborhood would line up to get, myself included. Now that I consider myself an amateur baker, I decided to perfect a recipe of my own, and after many trials and errors MANY trials and errors I came across the perfect recipe. It’s perfectly moist and with the right amount of autumnal spice and to top it off it’s both vegan and gluten-free. Now onward with the recipe!
- 1 cup 100% pure pumpkin puree
- ¼ cup melted coconut oil
- ¼ cup + 2 tablespoons pure maple syrup
- ¼ cup + 2 tablespoons coconut sugar
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisked together, set for 5 mins)
- 1 teaspoon pure vanilla extract
- 2 cups gluten-free oat flour
- ½ cup almond meal
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1/2 cup of walnuts (optional)
- Preheat the oven to 350°F and grease a loaf pan with coconut oil
- Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
- In the same bowl, add the dry ingredients: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Whisk together until just incorporated, making sure no flour patches remain. If adding walnuts, pour into the batter and fold in.
- Pour batter into prepared loaf pan and spread into an even layer. Bake for about 30 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done.
- Let cool for 2-3 hours until completely cool. Lift out, slice and enjoy!