Perfectly moist vegan gluten-free pumpkin bread recipe that uses neither oils nor refined sugar. It’s a healthy alternative to those enjoying the indulgence of baked goods. Imagine brightly colored autumn that you can admire through the window from the cosiness of your own living room. If you have a fireplace, it’s lit up and you’re all snug and warm in front of it. The flavors of vegan gluten-free pumpkin bread are floating from the kitchen and you’re waiting for it to cool to have a slice with applesauce or nut butter accompanied by a cup of tea or coffee. Doesn't that sound heavenly?

Pumpkin Bread [Vegan, Gluten-Free]

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Ingredients

  • 3.9 ounces oat flour
  • 3.9 ounces coconut flour
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 1 teaspoon turmeric
  • 1 teaspoon baking soda or 3 teaspoons low sodium baking powder
  • 1/2 teaspoon Himalayan salt
  • 3 tablespoons ground flaxseeds + 3.2 ounces water
  • 3.5 ounces peanut butter at room temperature
  • 4 tablespoons date sugar (see substitutions below)
  • 16.3 ounces oat milk
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cup grated pumpkin
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Preparation

  1. Preheat the oven to 350°F.
  2. Start by combining 3 tablespoons of ground flaxseeds with 3.2 ounces water in a small bowl. Set aside.
  3. Then, grate pumpkin or butternut squash.
  4. Next, in a large mixing bowl, mix together all the dry ingredients.
  5. Now add date sugar into the flax mixture and stir until the sugar dissolves. Then, pour in peanut butter and mix until well incorporated. At this point start adding oat milk gradually until you have a nice and smooth mixture. Finally, mix in apple cider vinegar.
  6. Pour the wet ingredients into the bowl of dry and mix really well with spatula until everything is well incorporated.
  7. Finally, fold in grated pumpkin. Don’t worry, the batter is supposed to be quite thick.
  8. Transfer the batter into the prepared loaf pan or tin (lined with parchment paper, about 8.5×4.4inch and bake at 350°F for 70 minutes until golden brown and toothpick inserted comes out clean or almost clean. Remove from oven and lift the bread out of the tin. Place it to cool on a cooling rack (wire rack) or on folded kitchen paper on a chopping board.
  9. Let the pumpkin bread cool completely before slicing or it’d deflate and end up being less fluffy.

Notes

You may replace oat flour with any other gluten-free flour or flour mix, e.g. teff flour, raw buckwheat flour. Instead of measuring all the spices separately, you may use 4 teaspoons of ready pumpkin pie spice. Feel free to use coconut sugar instead of date sugar. Should you be on Candida diet and still haven’t reintroduced small amounts of date or coconut sugar, opt for birch xylitol and/or liquid stevia. Remember, 1 tablespoon of any sugar equals 12 drops of liquid stevia. Peanut butter can be substituted with any other additive free nut or seed butter, e.g. almond butter, hazelnut butter, tahini, cashew butter, or sunflower seed butter. Avoid using pumpkin seed butter. Also, you’re free to use any unsweetened plant milk instead of oat milk. However, you might want to add a bit more sweetener in case you opt for naturally not sweet milks like almond milk and soymilk. Should you have issues with apple cider vinegar, use lemon juice instead.

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