Indulge in the warm, comforting embrace of our 1-Bowl Vegan Gluten-Free Pumpkin Bread. This delightful creation has undergone meticulous testing to achieve its perfect balance of flavors and textures. The journey to this pumpkin-infused masterpiece was well worth it, resulting in a tender, moist, and subtly spiced bread that’s both vegan and gluten-free. With flax eggs and mashed banana as natural binders, this bread retains its integrity beautifully. As it bakes, your home will be filled with the delightful aroma of pumpkin, and you’ll witness it transform into a deep golden-orange marvel. However, patience is key – allow it to cool completely before slicing for the best experience. What does it taste like? Simply put, amazing!

Ingredients

• 1 ½ tablespoons flaxseed meal (to make flax eggs)
• 4 tablespoons water (to make flax eggs)
• 1/4 cup olive oil
• 1/4 cup maple syrup (or honey if not vegan)
• 3/4 cup pumpkin puree
• 2 tablespoons mashed ripe banana (primarily for binding)
• 2/3 cup packed brown sugar (plus more to taste)
• 1/2 teaspoon sea salt
• 2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice (plus more to taste)
• 1/2 cup water
• 1 heaping cup gluten-free rolled oats
• 1/2 heaping cup almond meal (ground from raw almonds)
• 1 1/4 cups gluten-free flour blend*
• 3 tablespoons raw pepitas (you can mix in a couple of pecans)

Instructions

1. Begin by preparing flax eggs in a large mixing bowl, combining flaxseed meal and water. Let this mixture rest for 5 minutes. Preheat your oven to 375 degrees F (190 C).
2. Prepare your loaf pan by lightly greasing it or lining it with parchment paper.
3. To the flax eggs, add pumpkin puree, mashed banana, maple syrup (or honey), and olive oil. Whisk this mixture to combine.
4. Next, incorporate the brown sugar, baking soda, sea salt, cinnamon, and pumpkin pie spice into the mixture. Whisk until well combined.
5. Pour in the water and whisk again.
6. Add the gluten-free rolled oats, almond meal, and gluten-free flour blend. Stir until the batter reaches a semi-thick and pourable consistency. If it appears too wet, add a couple more tablespoons of oats or GF flour blend to achieve the desired texture.
7. Transfer the batter into the prepared loaf pan and top it with raw pepitas (and/or pecans).
8. Bake for 40-47 minutes, or until the bread is a deep golden brown and a toothpick inserted into the center comes out clean.
9. Remove the bread from the oven and let it rest in the pan for at least 20 minutes before gently transferring it to a plate to cool.
10. Allow the bread to cool completely before slicing, preferably for several hours to prevent it from being too crumbly.
11. Slice it gently, as it has a tender texture.
12. Once cooled, store the pumpkin bread in a covered container or cover it with plastic wrap at room temperature to keep it fresh. If not consumed promptly, freeze it to maintain freshness for up to one month.

Enjoy this Vegan Gluten-Free Pumpkin Bread, ideal for breakfast, snacking, or sharing at fall gatherings. Its tender, moist, and flavorful profile will surely win over your taste buds!