Description
Vegan pumpkin spice bread made in 1-bowl with a mix of almond flour, oats, and plenty of pumpkin. It’s the perfect fall breakfast, snack, or dessert!
Ingredients
- 2 TBSP ground flaxseed + 5 TBSP filtered water
- ¼ cup pure maple syrup
- ¼ cup unrefined coconut sugar
- ¼ cup neutral nut butter (almond, cashew, sunflower seed butter)
- ½ cup unsweetened almond milk
- 1 cup pumpkin purée
- 3/4 cup Bob’s Red Mill Superfine Almond Flour
- 1 cup Bob’s Red Mill Gluten-Free Organic Old Fashioned Rolled Oats
- 1 cup oat flour
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ¼ cup pepitas, for topping
Instructions
- Preheat the oven to 350°F and line a bread pan with parchment paper or lightly grease it with coconut oil. In a small bowl, combine the ground flaxseed and filtered water to form your “flax egg.” Stir and set it aside for 5 minutes to gel.
- Add in the maple syrup, coconut sugar, nut butter, almond milk, and pumpkin purėe. Stir everything well to combine.
- Next, add the almond flour, oat flour, rolled oats, baking powder, and pumpkin pie spice to the bowl and toss everything to combine. Stir everything until it’s well combined and thick with no visible flour.
- Spoon the batter into the bread pan and spread it into an even layer with a spatula. Sprinkle some pepitas on top.
- Bake the bread for 45-50 minutes, or until the top is firm to the touch and the edges start to pull away from the pan.
- Remove the bread from the oven and transfer it to a cooling rack. Allow the bread to cool completely before cutting into slices.
- Store the leftover vegan pumpkin spice bread in the refrigerator for up to one week and freeze slices for long term storage.
Notes
Recipe adapted from Minimalist Baker and my Pumpkin Chocolate Chunk Bread
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Breakfast, Snack, Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free