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√ Vegan Pumpkin Bread Recipe

vegan pumpkin bread
Vegan Pumpkin Bread Fluffy & Gluten Free From My Bowl from vegan pumpkin bread recipe , image source: frommybowl.com

Ingredients

  1. Wet ingredients
  2. 1 cup 100% pure pumpkin pureé
  3. 1/4 cup + 2 tablespoons pure maple syrup
  4. 1/4 cup + 2 tablespoons coconut sugar
  5. 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 10 mins)
  6. Dry ingredients:
  7. 2 cups gluten-free oat flour
  8. 1/2 cup almond meal
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon baking powder
  11. 1 teaspoon ground cinnamon
  12. 1/2 teaspoon ground cloves
  13. 1/2 teaspoon ground nutmeg
  14. 1/4 teaspoon salt
  15. Add-ins:
  16. 3/4 cup vegan chocolate chips

Steps

  1. Preheat the oven to 350° F. Line a standard loaf pan with parchment paper or greased foil. Set aside.  
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.  
  3. 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. Fold in chocolate chips.  
  4. Pour batter into prepared loaf pan and spread into an even layer. Using a butter knife, cut a slit down the top of the loaf, making it slightly off center. This will create a beautiful split on top of the loaf. Optionally, sprinkle and lightly press 1 1/2 tablespoons chocolate chips into the loaf.  
  5. Bake for 40-60 minutes. Mine took 50 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.  
  6. Allow to cool on a cooling rack for 2-3 hours, or until completely cool.

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