Easy Vegan Gluten-Free Pumpkin Bread
When autumn leaves start falling you know it's time for pumpkin! Personally I adore pumpkins, they're fantastic roasted and make excellent soups, main courses and desserts! I also love to bake so I thought why not make a delicious gluten-free pumpkin bread.
I've skipped the over processed gluten-free flours and have kept this recipe fairly simple. By using almond and oat flour, you create a richer and crumbly pumpkin bread that is just superb. I decided to spice things up a bit and use my favourite spices like cinnamon, nutmeg and cloves.
Instead of using eggs, we've swapped the cruelty for some omega-3 packed flaxeggs instead. Just by combining flax eggs with water, this makes for a great substitute. Pumpkin have many health benefits and can help to improve your sleep, vision, lower blood pressure and keep your heart healthy!
Easy Vegan Gluten-Free Pumpkin Bread
Yield: 10 Serves
Prep Time: 0 hrs. 15 mins.
Cook time: 1 hrs.0 mins.
Total time: 1 hr. 15 mins.
Easy and delicious one bowl pumpkin bread, made with gluten-free ingredients and packed with yummy sultanas and pumpkin spices!
Ingredients
- Dry
- 1/2 cup rice flour
- 1/2 cup almond flour
- 1/4 cup oat flour
- 1/4 cup potato starch
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup sultanas
- Wet
- 1/4 cup maple syrup
- 1 tbsp non-dairy milk
- 1 tsp apple cider vinegar
- 1 very ripe medium banana
- 1 tbsp ground flaxseeds
- 1/4 cup sugar
- 3/4 cup + 2 tbsp fresh pumpkin puree
- Powdered sugar for dusting
- Preheat oven to 365 degrees F
- Combine all wet ingredients in a bowl
- Combine all dry ingredients in another bowl
- Mix both bowls together until well incorporated
- Pour into greased loaf pan and bake for 50-60 minutes. Allow to cool for 10-15 minutes then dust with powdered sugar and serve.
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