Description
Perfectly moist vegan gluten-free pumpkin bread recipe that uses neither oils nor refined sugar. It’s a healthy alternative to those enjoying the indulgence of baked goods.
Ingredients
Dry:
- 110g (3.9oz) oat flour
- 110g (3.9oz) coconut flour
- ½ tbsp. cinnamon
- ½ tsp. cardamom
- ½ tsp. ginger
- ¼ tsp. allspice
- ⅛ tsp. cloves
- ⅛ tsp. nutmeg
- 1 tsp. turmeric
- 1 tsp. baking soda or 3 tsps. low sodium baking powder (for Plantricious version)
- ½ tsp. Himalayan salt
Wet:
- 3 tbsps. ground flaxseeds + 90g (3.2oz) water
- 100g (3.5oz) peanut butter at room temperature
- 4 tbsps. date sugar (see substitutions below)
- 180g (6.3oz) oat milk
- 1 tbsp. apple cider vinegar
- 150g (5.3oz, 1½ cup) grated pumpkin
Instructions
- Preheat the oven to 350°F (175°C).
- Start by combining 3 tbsps. of ground flaxseeds with 90g (3.2oz) water in a small bowl. Set aside.
- Then, grate pumpkin or butternut squash.
- Next, in a large mixing bowl, mix together all the dry ingredients.
- Now add date sugar into the flax mixture and stir until the sugar dissolves. Then, pour in peanut butter and mix until well incorporated. At this point start adding oat milk gradually until you have a nice and smooth mixture. Finally, mix in apple cider vinegar.
- Pour the wet ingredients into the bowl of dry and mix really well with spatula until everything is well incorporated.
- Finally, fold in grated pumpkin. Don’t worry, the batter is supposed to be quite thick.
- Transfer the batter into the prepared loaf pan or tin (lined with parchment paper, about 25x9cm, 8.5×4.4inch) and bake at 175°C (350°F) for 70 minutes until golden brown and toothpick inserted comes out clean or almost clean. Remove from oven and lift the bread out of the tin. Place it to cool on a cooling rack (wire rack) or on folded kitchen paper on a chopping board.
- Let the pumpkin bread cool completely before slicing or it’d deflate and end up being less fluffy.
Notes
You may replace oat flour with any other gluten-free flour or flour mix, e.g. teff flour, raw buckwheat flour.
Instead of measuring all the spices separately, you may use 4 teaspoons of ready pumpkin pie spice.
Feel free to use coconut sugar instead of date sugar.
Should you be on Candida diet and still haven’t reintroduced small amounts of date or coconut sugar, opt for birch xylitol and/or liquid stevia. Remember, 1 tablespoon of any sugar equals 12 drops of liquid stevia.
Peanut butter can be substituted with any other additive free nut or seed butter, e.g. almond butter, hazelnut butter, tahini, cashew butter, or sunflower seed butter. I wouldn’t recommend pumpkin seed butter as it’s got a very strong taste and intense green colour.
Also, you’re free to use any unsweetened plant milk instead of oat milk. However, you might want to add a bit more sweetener in case you opt for naturally not sweet milks like almond milk and soymilk.
Should you have issues with apple cider vinegar, use lemon juice instead.
Sodium content per serving: 272mg (with baking soda), 148mg (with low sodium baking powder).
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Method: Baking
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 199
- Sugar: 5.6g
- Fat: 8.7g
- Saturated Fat: 3g
- Carbohydrates: 18.4g
- Fiber: 7.2g
- Protein: 6.3g
