Can I make spiced pumpkin banana bread [vegan, gluten-free] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Can I make spiced pumpkin banana bread [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes spiced pumpkin banana bread [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does spiced pumpkin banana bread [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Spiced Pumpkin Banana Bread
[Vegan, Gluten-Free]

RO By: Robin

Author Bio

Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook.... Read More

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Ingredients You Need for Spiced Pumpkin Banana Bread [Vegan, Gluten-Free]

1 1/2 flax eggs (1 1/2 tablespoons flaxseed meal, plus 4 tablespoons water)
1/4 cup olive oil
1/4 cup maple syrup
3/4 cup pumpkin purée
1/2 of 1 medium ripe banana, mashed
1/2 cup of coconut sugar
1/2 teaspoon sea salt
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 cup water
1 cup plus 1 tablespoon gluten-free rolled oats
1/2 cup plus 1 tablespoon almond meal
1 1/4 cup gluten-free flour
Pumpkin seeds, for topping (optional)
Walnuts, for topping (optional)

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How to Prepare Spiced Pumpkin Banana Bread [Vegan, Gluten-Free]

Prepare flax eggs in your large stand mixer bowl. Preheat your oven to 375°F. Line your loaf pan with parchment paper, spray with coconut oil, and set aside.
After about 5 minutes of your flax egg sitting, add pumpkin, banana, maple syrup, and oil. Whisk to combine. Then add your dry ingredients – coconut sugar, soda, salt, pumpkin spice, and cinnamon – and whisk again. Stop and scrape down the sides as necessary. Now, add water and whisk again. Add oats, almond meal, and flour. Blend again.
Gently pour your mixture into the prepared pan and place in the preheated oven. If topping, sprinkle with your choice of nuts or seeds.
Bake for about 40-50 minutes or until golden brown.
After about 10 minutes, lift the parchment paper/bread out and place to finally cool on a rack. Don’t slice until completely cooled.