VEGAN PUMPKIN BREAD (FLUFFY & GLUTEN-FREE!)
Fluffy, Gluten-Free, and made with only 8 ingredients, this Vegan Pumpkin Bread is sure to be a hit! Perfect for a delicious Fall breakfast, snack, or healthy dessert.
It’s Fall, y’all. Which mostly means that it’s now socially acceptable to include Pumpkin in anything and everything. This Fluffy Vegan Pumpkin Bread is Gluten Free, Oil Free, and made with only 8 plant-based ingredients. Shall we?
To be honest, I am very excited for Fall this year. It’s always been my favorite season, even though my birthday is in the Summer. There’s just something magical about those crisp leaves, fresh air, and changing leaves that makes my heart skip a beat.
INGREDIENTS
2 tbsp Ground Flax OR Ground Chia Seeds + 5 tbsp Filtered Water
2 ¼ cup Quick or Rolled Oats, blended into a fine flour
2 tsp Baking Soda (not Powder)*
1 tbsp Pumpkin Pie Spice
1/2 tsp Salt
1 cup Pumpkin Puree
2/3 cup Coconut Sugar
1/4 cup Nut or Seed Butter
Juice of 1/2 Lemon
INSTRUCTIONS
For full intruction please see: frommybowl.com
It’s Fall, y’all. Which mostly means that it’s now socially acceptable to include Pumpkin in anything and everything. This Fluffy Vegan Pumpkin Bread is Gluten Free, Oil Free, and made with only 8 plant-based ingredients. Shall we?
To be honest, I am very excited for Fall this year. It’s always been my favorite season, even though my birthday is in the Summer. There’s just something magical about those crisp leaves, fresh air, and changing leaves that makes my heart skip a beat.
INGREDIENTS
2 tbsp Ground Flax OR Ground Chia Seeds + 5 tbsp Filtered Water
2 ¼ cup Quick or Rolled Oats, blended into a fine flour
2 tsp Baking Soda (not Powder)*
1 tbsp Pumpkin Pie Spice
1/2 tsp Salt
1 cup Pumpkin Puree
2/3 cup Coconut Sugar
1/4 cup Nut or Seed Butter
Juice of 1/2 Lemon
INSTRUCTIONS
- Preheat your oven to 350F. In a small bowl, combine the Ground Flax OR Ground Chia seeds with 5 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.
- In the meantime, add the Oat Flour, Pumpkin Pie Spice, Baking Soda, and Salt to a Medium Bowl. Mix well and set aside.
- Mix all of the remaining ingredients together in a separate larger bowl, along with the thickened Flax “Egg”. Slowly incorporate the dry flour mixture into the wet mixture, stirring well and until all clumps have dissolved – the batter will be thick.
- Spread the batter into a parchment paper-lined or greased 8”x4” bread pan, smoothing the top off with a spatula.
For full intruction please see: frommybowl.com
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